Traditional Turkey With Trimmings

• None None FOR THE TURKEY AND STUFFING
• 8 oz white breadcrumbs
• 1 1/4 cups steel-cut oats
• 6 tbsp chopped parsley
• 2 tbsp chopped sage leaves
• 2 tbsp chopped rosemary leaves
• 2/3 cup chopped walnuts
• 1/2 cup dried cranberries
• 1 None egg, lightly beaten
• 1 None orange, peel grated and orange juiced
• 1 None whole turkey (about 12 lbs)
• 5 tbsp butter
• None None FOR THE TRIMMINGS
• 4 slices bacon
• 1 cup prunes
• 1 lb baby carrots
• 12 oz cocktail sausages
• 1 lb leeks, trimmed, cleaned and sliced
• None None Bunch of assorted herbs, such as parsley, sage and bay, to garnish

1. Preheat the oven to 375u0b0F. Process bread to breadcrumbs in food processor. Place breadcrumbs and dry stuffing ingredients in a large bowl; season. Mix egg and grated orange peel and juice and add to dry ingredients. Mix to a soft consistency. Stuff the neck cavity of the turkey with the stuffing. Fold the skin over the stuffing then under the turkey.
2. Weigh the turkey to calculate required cooking time. Place on a rack in a foil-lined roasting pan. Brush the turkey skin all over with the butter. Season the skin with plenty of salt and freshly ground pepper.
3. Cover wrap in foil, leaving air cavity above turkey for steam to accumulate. Roast for 20 mins per pound plus 20 mins. Baste every 40 mins. Remove foil for final 40 mins-1 hr.
4. Add trimmings to roasting pan for final 30 mins. Transfer turkey and trimmings to a serving platter. Cover loosely with foil while making gravy with pan juices. Garnish with herbs.

turkey, white breadcrumbs, oats, parsley, sage, rosemary, walnuts, cranberries, egg, orange, turkey, butter, trimmings, bacon, prunes, baby carrots, cocktail sausages, leeks, herbs

Taken from recipes-plus.com/api/v2.0/recipes/28923 (may not work)