For the stuffing - enough for a larger bird about 5kg
1 onion, finely diced
100 pancetta or speck diced (optional)
3 sticks of celery, diced
300g fresh breadcrumbs
120g dried cranberries
100g chopped macadamia nuts
1 lemon, finely zested
½ cup parsley, chopped
¼ cup sage, chopped
¼ cup thyme, leaves picked
Salt and pepper, to taste
1 x turkey 4-5kg
extra butter, to brush the turkey
1 litre of chicken or vegetable stock
Cook the pancetta in a pan on low until golden. Remove and set aside. In the same pan melt the butter and add the onion and celery and cook until tender. Add the remaining ingredients and season to taste.
Rinse and pat dry the turkey inside and out and stuff with stuffing. Tie the legs together and brush with extra melted butter and season with salt and pepper. Place on a rack in a roasting dish and place the stock with a cup of water into the base of the pan. Place in the oven at 170°C and cook for ½ an hour and reduce the temperature to 160°C and cook for 20-30 minutes for each kg of turkey.
Spoon over juices during baking from time to time. Remove and cover with foil and allow to rest for about ½ an hour before carving. Alternatively place turkey in a large oven bag and pour in the stock. Seal tightly and cook as above. Pierce a few small holes in the top of the bag.