- 1 whole Lilydale Free Range Turkey
- ½ cup butter, melted
- 1 tsp dried sage
- 1 tsp allspice
- 2 tsps flaky salt
- ½ tsp black pepper
For the Stuffing
- 1 loaf sourdough, cut into cubes
- 4 spring onions, sliced
- 1 leek, sliced
- 5 garlic cloves, minced
- ½ cup dried cranberries
- 1 tbsp fresh rosemary leaves, chopped
- 6 sage leaves, chopped
- 5 thyme sprigs, leaves picked
- ¼ cup pine nuts
- ¼ cup olive oil
- Salt and pepper, to taste
- Honey and fresh sage leaves – to serve