Roast turkey with cranberry and pecan stuffing

Ingredients

4 ½ kgs	Turkey (Main)
1 Tbsp	Flaky sea salt
1 tsp	Freshly ground black pepper

Stuffing

8 slices	Bread, toast-thickness, wholemeal, crusts removed (Main)
50 g	Butter
1	Large onion, diced
1 cup	Pecans, coarsely chopped
1 cup	Craisins, dried cranberries
1 cup	Pear, peeled and diced
1	Egg, lightly beaten
1 Tbsp	Fresh thyme

Topping

2 large	Bacon rashers (Main)
2 tsp	Fresh rosemary, chopped
2 tsp	Fresh thyme, chopped
50 g	Butter, softened

Directions

1. Ensure the turkey is thawed enough to remove the giblets.
2. Run cold water through the inside of the turkey then pat dry inside and out with paper towels.
3. Put it on a platter. Sprinkle with the salt and pepper and pat in. Refrigerate, uncovered, for 6 to 8 hours. This process will help the skin to crisp.
4. Meanwhile, put the giblets in a saucepan, cover with water and simmer for 20 minutes. Use this stock to make the gravy after the turkey is cooked.
5. To make the stuffing, put the bread in a processor and mix until finely crumbed. Melt the butter and saute the onion gently until softened. Add to the breadcrumbs with the remaining stuffing ingredients.
6. Preheat the oven to 160C.
7. Loosely fill the neck and main cavities with the stuffing. Secure the legs and neck with skewers to hold the stuffing in, or put a large onion at the entrance to the main cavity.
8. Place the turkey in a large roasting dish, breast-side up. Cover the legs with the bacon. Sprinkle the top with the herbs then spread with the butter.
9. Place about 2 cups of water in the roasting pan. Cover the pan loosely with foil.
10. Roast for about 40 minutes for each 500g of turkey plus 30 minutes extra, until the legs ease away from the body with gentle pulling.
11. Baste at least twice during cooking. Remove the foil during the last 30 minutes of cooking. Cover with foil and a towel and rest for 10 minutes before carving.