Serves 12 | 9 hr 45 min | Advanced

For the turkey:

6 kg turkey
3/4 cup chicken liquid stock
8 tablespoons butter
1 1/2 cups chopped onion
2 celery sticks, chopped
3 tbsp chopped fresh sage
1/2 cup of parsley leaf
2 tbsp chopped fresh thyme
8 cups fresh white breadcrumbs
1 lemon, rind grated
Grated fresh nutmeg

For the cranberry sauce:

1 pound fresh cranberries, washed and dried
2 cups granulated sugar
2 tbsp young Grappa
1/3 cup water
1 cinnamon stick
1/2 tsp allspice
1/4 tsp nutmeg

  1. Two days before roasting, begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.
  2. To make the stuffing, place the chicken stock in a saucepan and let it boil, then reduce the heat to low and leave at a simmer.
  3. Melt the butter in a large frying pan over low heat. Add the onion and the celery and cook, stirring for 6-8 minutes. Add the herbs and cook for a further minute.
  4. Remove from heat and place it in a large bowl. Add the breadcrumbs and rind and stir to combine. Add enough stock to the mixture to soften it, then season with salt, pepper, and nutmeg. Set aside to cool completely, then use to stuff the turkey.
  5. Preheat the oven to 190°C. Grease a large roasting pan, smear the turkey with the butter and cover legs with foil. Roast for about 4 hours, basting every 30 minutes. Remove the foil in the last 30 minutes of cooking. Set aside for 20 minutes to rest.
  6. To make cranberry sauce: in a medium pot, combine cranberries, sugar, water, and Grappa. Blend and boil over medium heat. Now add the cinnamon stick, allspice, and nutmeg. Stir and simmer for 7 minutes more. When ready, allow cooling before serving.