5,5 kilo turkey
1 onion, sliced
1 tbsp juniper berries

for the sauce:
6 thin bacon steaks
1 small onion, finely diced
2 ½ oz mushrooms, sliced
2 ½ oz chestnuts, shelled and sliced
3 clove garlic, sliced
2/3 cup breadcrumbs
1 egg
2 tbsp orange juice
2 tbsp orange peel, grated
1 tbsp juniper berries
2 sprigs celery

1. Preheat oven to 190 C/350 F. Sauté bacon, onion, celery and garlic for 5 minutes, add mushrooms and simmer 2 minutes. Remove from fire, put the rest sauce ingredients and stir.
2. Stuff turkey. (Lay the excessive filling around turkey for the last 20 minutes of cooking). Put juniper berries and onion inside and bake turkey.
3. Remove from oven and cover with foil.

5,4 kilo turkey with unsides
¾ cup soft butter
1 onion, sliced
1 orange, cut in two
6 twigs thyme

for the sauce:
½ pound fresh or frozen cranberry
6 bacon steaks, grilled and cut into small pieces
3 oranges, segments taken apart and peel grated
2 tbsp honey

1. Preheat oven to 190 C/350 F. Save insides for the sauce. Put turkey in a deep pan, butter it and spice with salt and pepper to taste. Put onion, orange and half thyme inside. Cook 1 hour until turkey gets a brown crust, cover with foil and cook for 3 hours more, seasoning with turkey juice every 30 minutes.
2. Combine all sauce ingredients with thyme. Take out turkey and cover with sauce. Cover turkey with foil and bake 10 minutes, then remove foil and cook for 10 minutes more.

1 turkey weighing 5 kilos
12 ounces couscous
1 pint chicken broth
3 tablespoons olive oil
1 small onion, diced
1 clove garlic, grated
8 ounces bacon, diced
3 parsley twigs, chopped
1 tablespoon fresh thyme leaves
3 1/2 ounces dry tomatoes, sliced
1/2 lemon peel
1/2 cup butter
1 teaspoon salt
1/2 teaspoon ground red pepper

For the gravy:
2 tablespoons flour
1 1/2 cup chicken broth
1/2 cup Madeira
1 tablespoon mustard

1. Put couscous in a big pan, combine with hot broth and leave it for 10 minutes.
2. Fry onion and garlic about 5 minutes. Increase heat, combine with bacon and cook for 5 minutes more.
3. Combine couscous with bacon, herbs, lemon peel, tomatoes, salt and pepper. Brush turkey with butter and stuff with the couscous mass.
4. Heat the oven to 200-220 C. Put turkey on a casserole dish, tent with foil and bake about 3 hours. Then remove foil, grease turkey with its juice and cook for 20-30 minutes more.
5. Take turkey out when it’s ready and place it on a big dish, covered with foil. Take the casserole dish with turkey grease and put it on fire. Add flour, broth, Madeira and mustard. Cook 10-15 minutes over a medium heat. Season turkey at your taste.

1 turkey
1/2 cup butter
2 onions, chopped
1 large carrot, diced
2 stalks celery, chopped
1/2 cup parsley, chopped
1 teaspoon fresh thyme, chopped
1 tablespoon chopped fresh sage
1/2 teaspoon ground red pepper
1/2 teaspoon ground cinnamon
8 cups bread crumbs
1/2 cup chicken broth
1 1/2 teaspoon salt
1/2 teaspoon black pepper

For the glaze:

1/2 teaspoon ground cinnamon
1/4-1/2 teaspoon ground red pepper
1/2 teaspoon salt

1. Melt butter in a large saucepan. Add onion, carrot and celery and cook for about 10 minutes over medium heat. Add breadcrumbs and mix well, then add thyme, parsley, sage, salt and pepper and mix the mass. Pour in broth and fluff gently.
2. Heat oven to 220 C. Remove giblets and neck from cavity. Fill the large turkey cavity and the smaller neck cavity, if you have enough stuffing. In the case you want to cook the stuffing separately, put in the oven 40-50 minutes before the turkey will be ready.
3. Roast turkey about 2-2 1/2 hours. Then cover it with foil and, reduce the heat and continue cooking 30-40 minutes more.
4. Melt apple jelly in a pot. Combine with cinnamon, pepper and salt and mix thoroughly. Brush turkey with apple glaze and cook about 3-5 minutes without foil until it’s browned.
5. Take the turkey out, cover with foil and let it for half an hour

1 turkey weighing about 4 kilos
1 tablespoon corn oil
4 ounces bacon, sliced
2 shallots, chopped
2 celery twigs, chopped
1 rosemary twig
3 ounces cranberries
3 cups cider
1/2 teaspoon nutmeg
1/2 teaspoon allspice
3 ounces walnuts, chopped
1 orange peel, grated
1 cup sausage meat
1 egg
2/3 cup bread crumbs
1/2 cup mouldering butter
1 1/4 cup chicken broth
1 teaspoon starch
salt and pepper at your taste

1. To make stuffing, combine oil, bacon, shallot, celery and rosemary in a saucepan. Cook 10 minutes, until vegetables are soft but not stain. Add cranberries, and 1 1/2 cup cider. Cook for 10-20 minutes, then take the pan from fire and let the mass get cold.
2. Add nutmeg, allspice, a pinch of salt and pepper, walnuts, orange peel, sausage meat, 1 egg and crumbs.
3. Heat up the oven to 240 C. Wipe dry turkey skin and stuff it. The rest of stuffing you can lay around the turkey.
4. Coat the turkey with butter and flavor. Tent with aluminum foil and put in the oven. In 15 minutes reduce the heat to the minimum. Pour on juice, and then bake for 2 – 2 1/2 hours. Remove foil an hour before the dish is ready. Remove turkey from oven, cover with foil again and let it rest for 30 minutes before carving.
5. Then you have to make a sauce. Remove grease in the casserole dish in which you’ve baked the turkey, add cider, chicken broth and a little meat from turkey wings. Combine with starch and cook until it thickens. Pour it in a sauceboat and serve up together with turkey.

4.5 kg (10 lb) turkey
1 ½ рt water
8 oz butter
1 tbsp flour
1 ½ onion, sliced
2 celery sticks, chopped
1 carrot, sliced
4 tbsp oil
5 fresh bay leaves, sliced
10 black pepper peas
1 lemon, sliced
1 apple, sliced
10 thyme twigs, chopped
4 rosemary twigs, chopped
2 sage twigs, chopped
12 parsley twigs, chopped
1 big leek, sliced
salt and pepperfresh bay leaves for decoration

1. Draw turkey and save giblets. Cut the neck and wing tips and put in the plate with giblets. Flavor with salt and pepper inside and outside.
2. To make a broth, put turkey giblets in a saucepan with water. Bring to a boil, remove scum. Add ½ onion, carrot, celery, 2 bay leaves, black pepper and 2 parsley twigs. Cook 2-2 ½ hours. Strain the broth.
3. Combine lemon, apple, ½ onion, thyme, rosemary, sage, parsley and 3 bay leaves with oil. Stuff turkey with herbal mixture from the neck side. Fasten with a spoke and tie together turkey trotters.
4. Heat oven to 240 C (Gas 9). Stir 3 oz butter with flour and rub into turkey skin. Put in a big baking griddle and cook 40 minutes.
5. Reduce heat to 180 C (Gas 4). Melt butter with 1 tbsp water and pour turkey. Cook for 50 minutes more, pouring every 15 minutes. Then bake turkey 20 without pouring. Take it out from the oven. Decorate with bay leaves.
6. To make a dressing, put the baking griddle with turkey grease on the oven and cook stirring for 5 minutes over medium heat. Let it cool down, remove grease. Add onion and cook for a minute, then add broth slowly. Pour dressing into a pan and bring to a boil. Add giblets and boil over gentle heat 15 minutes.
7. Pour dressing in a jug and serve together with turkey and mashed potatoes.