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40g butter

1 tbs olive oil

4 brown onions, sliced

1 tbs brown sugar

Ingredients

1/2 cup water

1 x 5kg whole fresh or thawed frozen turkey

5 cups fresh breadcrumbs (made from about 10 slices of white bread)

1 tbs select mixed herbs

2 tsp select all-purpose seasoning

1 egg whisked

60g butter extra, melted

Method

1. Heat butter and oil in a non-stick frying pan over medium-low heat. Add onion and cook, stirring occasionally, for 20-25 minutes or until onion is a rich caramel colour. Add sugar and stir until well combined. Transfer to a bowl. cool.

2.Preheat oven to 180C. Check position of shelves and calculate cooking time according to packet instructions and turkey weight. Place a wire rack in a roasting pan. Rinse turkey cavity and pat dry with paper towel.

3. Add breadcrumbs, herbs, seasoning and egg to onionand season with black pepper. Stir to combine. Fill front and back cavities with stuffing. Use kitchen string to tie the legs together. use skewers to secure the wings. Pull neck flaptightly underneath and secure with skewer. Place on wire rackin pan. Brush with extra melted butter.

Gravy

Drain all but 2 tbs of juices from roasting pan over medium heat. Sprinkle with 1/4 cup plain flour. stir with wooden spoon until smooth. Cook for 2 minutes. remove from heat and gradually add 2 cups chicken stock. Return to heat, stirring until mixture comes to boil and gravy thickens. Simmer for 5 minutes.

Cranberry Sauce

Heat 1 tbs olive oil in a non-stick saucepan over medium-low heat. Add 1 small finally chopped red onion. cook for 10minutes or until soft. Stir in 2 Tbs plain flour. Remove from heat and slowly add 3 cups of cranberry juice. 1 tbs finally grated orange rind, 1 cup orange juice and 1/3 cup port (optional), stirring constantly. Add 2 x 170g packets craisins. return to heat. bring to the boil, stirring. Reduce heat and simmer for 10 minutes or until sauce thickens. season.