Cooking Level: ★★★★☆
For the stuffing:
10 pcs of White toast bread
1pc Free range egg
20g Fresh chopped parsley
50ml Organic whole milk
50g Chestnuts, chopped finely
Take out your turkey and check cavity to remove giblets and other stuff from inside. Rinse everything and pat dry.
Mix the butter with the salt, pepper and sweet paprika and rub around the turkey covering all surface. Set aside.
For the stuffing cut the bread in cubes and place in a large Bowl. Add all the other ingredients and mix well. Season to taste.
Fill the large body cavity with stuffing until full. Place on a large baking tray.
Pre-heat oven to 160°C. Usually is 20 minutes per pound for roasting. Pour the chicken stock over the Turkey and let it roast, instantly pasting it with the juice for 2 1/2 hours.
After 2 1/2 hours strain the sauce into a large pot and bring to simmer. Add the cranberries to the sauce and simmer for another 2 minutes.
Put the turkey back in the oven and turn up the heat to 180°C for 45 minutes to get golden brown and crispy.
Take out the turkey and cover with aluminum foil. Let it rest for 30 minutes then carve on the table and pour over your sauce.
SOUTH STREAM TIPS
You can make your own stuffing as above or you can use pre-made stuffing available.