For the turkey
- Preheat the oven to gas 5, 190°C, fan 170°C. Rub the turkey all over with butter and sprinkle with sea salt. Place the lemon pieces and rosemary inside the cavity.
- Place the onion halves in a large roasting tin and sit the turkey on top. Cover with kitchen foil, tucking under the tin to create a foil tent. Roast according to the instructions, but remove the foil 30 minutes before the end until golden.
- To test the meat is cooked, pierce the fattest part of the thigh with a skewer. The juices should run clear. Rest the turkey, covered loosely with foil, for at least 30 minutes
Leftover meat will stay juicer if you keep it on the bone. Wrap the turkey carcass in a clean damp tea towel and cling film then store in the fridge.
For the stuffing
- Preheat the oven to gas 5, 190°C, 375°F.
- Heat the oil in a frying pan and fry the onions for 4 to 5 minutes until transparent. Place in a bowl and add all the remaining ingredients. Mix and season well. Place in a shallow, ovenproof dish and cook for 35-40 minutes until golden.
For the gravy
- Remove the cooked bird from the oven. Set bird aside to rest, skim excess fat off the juices in the roasting pan, then add the onions and cumin seeds.
- Fry gently until the onions are tender. Add the cocoa powder, honey and enough flour to absorb the juices and remaining fat. Cook for 1-2 minutes.
- Gradually stir in the wine and stock and bring to a simmer. Adjust seasoning to taste, cook gravy for 5-10 minutes, then serve with the turkey.
It may sound unusual, but adding cocoa to the chunky onion gravy really works, offsetting the tangy wine.
NB - Please refer to individual recipe pages for Novelli Onion and Cocoa gravy and Macadamia, cranberry and orange stuffing general daily allowance's.
Some products in this recipe are seasonal and so may not be available to buy online all year.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.