Treat the family to a turkey that's a true celebration of festive flavours, from the nutty stuffing and juicy meat to the splash of Christmas spirit in the gravy.


  • 120g butter, chopped
  • 3 strips lemon rind
  • 3 sprigs fresh lemon thyme
  • 1 garlic clove, bruised
  • 2 tablespoons lemon juice
  • 6kg fresh or thawed frozen turkey
  • 875ml (3 1/2 cups) Massel salt reduced chicken style liquid stock
  • 40g (1/4 cup) plain flour
  • 60ml (1/4 cup) brandy
  • 80g (1/4 cup) jellied cranberry sauce
  • 100g (2/3 cup) dried cranberries
  • 1 tablespoon brandy
  • 40g butter
  • 1 tablespoon olive oil
  • 2 brown onions, finely chopped
  • 100g prosciutto, finely chopped
  • 2 tablespoons chopped fresh sage (see note)
  • 2 tablespoons fresh lemon thyme leaves
  • 160g (2 1/4 cups) fresh sourdough breadcrumbs
  • 285g (1 1/2 cups) cooked pearl barley
  • 75g (1/2 cup) hazelnuts, toasted, coarsely chopped
  • 1 egg, lightly whisked
  • 1 teaspoon finely grated lemon rind


  1. To make the stuffing, combine the cranberries and brandy in a bowl. Heat butter and oil in a large non-stick frying pan over medium heat. Stir in the onion for 10 minutes or until soft and golden. Stir in the prosciutto for 5 minutes. Stir in cranberry mixture, sage and thyme for 3 minutes or until aromatic. Transfer to a large bowl. Set aside for 15 minutes to cool. Stir in the breadcrumbs, barley, hazelnuts, egg and lemon rind. Season.
  2. Preheat oven to 180