Ingredients

Method

Preheat oven to 200ºC / 400ºF

Remove the giblet bag from inside the turkey if there is one and make the contents into stock with a little water. Sprinkle the inside of the bird with allspice, lemon rind and about 15g ob butter. Rub remaining butter all over the turkey and season well.

Place the turkey on its side to brown in a hot oven with onions. Turn over after 15 minutes. Transfer bird and onions when browned into a casserole or, if you do not have one big enough use a roasting tin and cover with foil.

Reduce the heat of the oven to 160ºC / 325ºF. Take 570ml of giblet stock, add herbs and wine and pour over the bird and the onions in the casserole. Cook for 1 1/2 hours.

Cook the mushrooms for the last 15 minutes with the bird. Test for readiness by pricking with a skewer, if the juices run clear the turkey is cooked. Carve onto a heated serving dish.

Remove the bay leaf and herbs. Thicken gravy with a beurre manie of flour and butter whisked in, then add sieved or liquidised cranberries to the sauce and pour over the turkey. Serve with a green salad with walnuts.