Turkey with Wild Rice & Cranberry Stuffing

Preheat the oven to 190°C. 

Cook the rice according to the packet instructions, then drain, rinse under cold running water, drain and place in a large mixing bowl with the sausage meat, chestnuts, Craisins® Dried Cranberries, orange rind and breadcrumbs. 

Meanwhile, melt the butter in a small pan and sauté the onion and sage for 7-8 minutes over a low heat until softened but not coloured. Tip into the stuffing mixture and mix to combine. Season with salt and freshly ground black pepper. 

Push the stuffing into the neck end of the bird pushing it well up between the two breasts of the bird, then secure the skin underneath the bird with a skewer and place in a large roasting tin. Push the quartered orange and rosemary into the cavity of the bird and tie the legs together to give the turkey a good shape. Weigh the turkey and calculate the cooking time at 18 minutes per 450g. (it should work out to about 3 hours 30 minutes). 

Season the turkey with salt and freshly ground black pepper. Arrange the pancetta over the turkey breast in a lattice pattern. Cover loosely with foil and roast for the calculated time, checking and basting with any meat juices every 45 minutes. 

Check to see if the turkey is cooked by pushing a skewer into the thickest part of the thigh. If the juices run clear, cover the turkey and leave to rest for 20 minutes before carving. If the juices are pink, return to the oven and cook for a further 15 minutes before testing again in the same way.