Roasted Turkey with Juniper and gin sourdough herb stuffing

For the stuffing

1. To make the stuffing, melt half of the butter with a little olive oil in a frying pan over a low heat and gently cook the onion with the apple and juniper berries for 5 minutes, or until onion has softened. Add the garlic, gin, spices, zest and juice. Cook, stirring for a further 2 minutes. Add the bay leaf.
2. Tip the mixture into a large heatproof bowl to cool.
3. In the same fry pan, melt the rest of the butter and fry the sourdough pieces for 3 to 4 minutes, stirring occasionally. Then add them to the bowl.
4. Set aside to cool.
5. Once cool, stir through the whisked egg and season to taste.

For the turkey

1. Preheat the oven to 180°C on fan forced.
2. Combine the butter and oil in a small bowl. Brush some of the mix all over the outside of the turkey and season with salt and pepper.
3. Place the cooled stuffing inside the cavity of the turkey and close the cavity securing with toothpicks. Using kitchen string, tie the legs of the turkey together. (Alternatively, the stuffing can be cooked separately in a small baking dish for the last 20 mins of the turkey cooking.)
4. Roast for 2-2½ hours, basting regularly with the oil and butter mix. The turkey is cooked when you pierce the thickest part of the thigh with a skewer and the juices run clear.
5. Remove the turkey from the oven and leave in the tin for 10 minutes, cover loosely with foil.
6. Lift the bird out, then transfer to a large carving board. Leave the turkey to rest until you’re ready to carve. Garnish with bay leaves and cinnamon quills
7. Serve turkey with the stuffing and with Pearl cous cous salad.