Roast Turkey with Sage and Walnut Stuffing with Gravy

Method

Melt 20g of the butter in a frying pan over medium-high heat until foaming. Add bacon, onion and garlic and cook, stirring, for 5 minutes or until onion softens. Transfer to a heatproof bowl. Add the breadcrumbs, walnuts, sage and egg and stir until well combined. Season with salt and pepper.

Preheat oven to 180°C. Rinse the turkey inside and out under cold running water. Pat dry with paper towel. Fill the cavity with breadcrumb mixture. Tie the legs together with unwaxed white kitchen string. Tuck the wings under. Place turkey, breast-side up, in a roasting pan. Brush with extra butter and cover with foil. Roast in oven, basting every 30 minutes, for 3 1/2 hours or until juices run clear when thigh is pierced with a skewer. Transfer turkey to a platter. Remove string. Cover with foil and set aside for 15 minutes to rest.

Strain the pan juices into a heatproof jug. Melt the remaining butter in the roasting pan over medium heat until foaming. Add the flour and cook, stirring, for 2 minutes or until mixture bubbles. Gradually add the pan juices, wine and stock and cook, scraping the pan with a flat-edged wooden spoon to dislodge any bits that have cooked onto the base, for 5-6 minutes or until gravy boils and thickens. Taste and season with salt and pepper. Strain into a heatproof serving jug.

Place the turkey on a large serving platter and serve with gravy.

Garnish for the Turkey:
Honey Glazed Heirloom Carrots with Thyme & Leeks

2 bunches heirloom carrots (peeled and cut on bias into 3 inch lengths, 1/4 inch thick)
1/2 bunch of thyme
1 cup leek (white only, sliced into strips)
6 tbsp honey
3 tbsp olive oil

Preheat oven to 280 degrees. Place medium size cast iron pan over high heat. Drizzle olive oil into pan and add carrots and thyme. Toss to ensure carrots are coated with olive oil. Add leeks and toss with carrots. Add honey and place in oven for 15 min. Season with salt & pepper.