1 organic turkey, 4.5kg/10lb in weight
1 red onion, peeled and finely chopped
1 bramley apple, cored and diced finely
120 g/4 oz dried cranberries
2 cups (4 oz) 120g fresh white breadcrumbs
2 tbsp parsley, freshly chopped
1 tbsp fresh thyme leaves
1 egg, beaten
salt and pepper
1. Make the stuffing by mixing all the ingredients together with enough of the egg to bind it together. Put in an ovenproof dish and chill until needed.
2. Heat the oven to 220C/425F/Gas 7. Put the turkey breast-up in a roasting tin, smear over 60g/2oz butter and cover loosely with foil. Bake in the oven for 30 minutes. Turn down the heat to 180C/350F/Gas 4 for 3 hours. Uncover the bird after this time, put the stuffing in the oven and turn the heat back up to 220C/425F/Gas 7 for 30-40 minutes to brown the turkey skin.
3. Take the turkey out of the oven and test it is cooked by putting a skewer into its thigh. The juices should run clear. Cover with foil again and allow to rest in a warm place for 15 minutes before carving.