1 turkey of suitable size to feed your guests
1 to 1 1/2 pints good chicken or turkey stock

Glaze:

2 cups fresh cranberries
juice and zest of 1 lemon
3 tbs. white sugar
1 1/2 cups water
1/2 cup fresh lemon thyme, barely chopped
1 tsp. arrowroot

Stuffing:

6 slices fresh multi-grain bread, torn into large pieces
2 tbsp. fresh, chopped parsley
1 tbsp. fresh, chopped tarragon
1 whole egg
2 rashers finely sliced bacon
6-8 large , torn sage leaves
1 tsp. smoked Hungarian paprika
2 cloves fresh garlic
gravy

When turkey is cooked, remove from oven and allow to rest for at least 30 minutes, loosely covered with foil, leaving all juices in pan.

In a med. jug, mix 3 tablespoons corn flour (starch), 1 tsp. kecap manis, 1 tsp. light soy sauce, salt, pepper and 2 cups of cold water. Mix well. Have more water standing by in case gravy becomes too thick.

Pre-heat oven to 350°F (180°C).

GLAZE:

In a small to medium heavy based saucepan, place sugar and water. Bring to boil then reduce to a bare simmer. Stir until mix comes to boil then leave alone until mixture takes on the colour of a light tan. Add cranberries, lemon and zest and lemon thyme.

Cook for a further 6-8 minutes, ensuring that sugar mix does not become too dark. Remove from heat, strain and when it is about body temperature, stir in arrowroot and mix thoroughly, whisking, if necessary, to remove any lumps. Set aside to cool.

STUFFING:

Place all ingredients in a blender and pulse to a coarse mix. An extra egg may be added if you you think it is necessary.

COOKING:

Stuff turkey with mix and glaze generously with cranberry glaze. Place turkey in pan and pour stock around. Place turkey in oven and cook for approximately 15-20 minutes per pound and 15 minutes extra.

Remember that the bird will continue to cook whilst resting. Check bird every 20 minutes and add extra glaze if necessary.

MAKING GRAVY:

After bird has been removed from pan, place roasting dish on hotplate at med. temp. and bring to boil. Thoroughly mix gravy mixture and pour in all at once whilst stirring constantly. If it becomes too thick, add water or stock, or if too thin, allow to boil down.

Submitted by: chefdave