Festive Golden Turkey Roast

Heat the oven to 180°C (160°C in a fan oven), 350°F, gas 4.

Season the turkey with salt, ground black pepper and lemon juice both inside and outside.

Fry the onions in one tablespoon hot clarified butter and add the liver and parsley. Mix together the bread, milk, eggs, sage, salt and ground black pepper and stir in the liver and parsley mixture. Fill the turkey with the stuffing, sew up the holes and truss up the turkey.

Place the turkey in a roasting tin and mix together the remaining clarified butter and the curry powder. Brush the turkey and a piece of aluminium foil with the curry mixture and cover the meat with the foil. Roast for around 3 1/2 hours. After around one and a half hours add the giblets and the stock. Baste often.

To make the croutons, heat the butter and garlic in a pan and fry the bread.

After three hours check to see if the turkey is done by sticking a large needle in the leg. If the juices run clear, the turkey is done, if not continue to roast. Remove the turkey from the oven and leave to rest for 10 min covered with aluminium foil. Turn the oven down to its lowest temperature. Carve the turkey or place whole on a preheated platter and keep warm in the oven.

To make the cranberry sauce, fry the shallots in butter and add the pumpkin. Quench with the port and reduce almost completely then add the stock, cream and the cranberries. Simmer on a low heat until the pumpkin is soft. Puree the mixture then sieve and season with salt, ground black pepper and a pinch of sugar.

Scoop the fat from the roasting tin and mix with the stock. Sieve into a small pots and bring to the boil. Mix together the cornflour and two tablespoons water and add to the gravy. Season to taste.