Traditional Roast Turkey with Festive Stuffing

You’ll Need:

# 12 lb. (5.4kg) turkey, oven ready
# 1 onion, large
# 3 tbsps. oil
# salt and ground black pepper
# one and a half pints (825ml) turkey stock
# festive stuffing (see hookery cookery festive stuffing recipe)
# 8 oz. cocktail sausages

Procedures : # Wipe the turkey inside and out, remove any giblets, and dry with kitchen paper
# Take enough of the festive stuffing mixture to nearly fill the neck cavity of the turkey, then replace the neck flap
# Shape the rest of the stuffing into balls
# Peel the onion and place in the body cavity of the turkey then tuck the turkey wing tips under the body to secure the flap
# Tuck the ends of leg bones into the body cavity or secure them with elastic bands
# Place the turkey in a large roasting tin and pour the stock around it
# Brush the turkey with oil, season then cover loosely with greased foil
# Cook in a pre-heated oven (350F, Gas Mark 4, 180C) fro three hours
# Remove the foil and baste the turkey
# Arrange the stuffing balls around the turkey and cook for a further 45 minutes, basting occasionally
# Also place the cocktail sausages in a tin and bake at the bottom of the oven for the last 40 minutes of roasting time
# Test the turkey with a skewer to see if cooked, then transfer to a warmed serving plate, arranging stuffing balls and sausages around it
# Cover with foil and leave for 10 minutes before carvin

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