Citrus and herb butter roast turkey with pork and sage stuffing

For the herb butter, blend the zest, lemon juice, butter, shallot and herbs in a food processor until smooth and combined.

Remove the giblets and neck from the turkey, then pat the cavities dry. Salt both cavities.

Gently loosen the skin from the turkey breast without tearing it. Rub two tablespoons of herb butter under the skin on each side, then smooth back in place. Smear the remaining butter over the rest of the bird, then season generously with salt. Tie the legs together and tuck in the winglets

Scatter the onion (and neck) over the base of a roasting dish and place the turkey, breast side up. Pour in the wine and water.

Cook on the lowest oven rack at 230°C for 30 minutes, baste, then reduce to 165°C. Roast for 2-2½ hours (or until timer pops or thermometer inserted into thigh registers 85-90°C), basting every 30 minutes with pan juices. Cover the breast and drumsticks with foil to prevent excessive browning, if necessary. Remove from oven, turn turkey onto the breast and rest for 20 minutes under a folded tea towel. Transfer to a serving platter.

For the gravy, sprinkle the flour into the roasting pan on a medium heat until it bubbles. Whisk in ¼ cup white wine, plus the 1 cup water. Simmer for 15 minutes until thickened. Season with salt and pepper, and add 1 tsp cranberry jelly, if you like. Pour through a strainer to eliminate any solids.

Serve the turkey and stuffing with gravy and cranberry jelly.

Mix together with hands until combined. Mix in 3-4 tbsp pan juices at 1 hour 45 minutes. Roll into a log shape and wrap in foil. Add to the roasting dish with the turkey for remaining cooking time.