Ingredients

• 3.5 kilograms turkey, defrosted

Stuffing

• 1 cup couscous
• 1 cup chicken stock or water
• 1 orange
• 1 onion, peeled and chopped
• 2 cm piece ginger, peeled and chopped
• 6 fresh dates (or 10 dried) halved, stoned and finely chopped
• 2 tablespoons chopped parsley
• 1 cup shelled pistachio nuts
• ½ teaspoon each salt, ground cardamom and chilli powder
• 10-12 bacon rashers
• butter to glaze

Forcemeat

• 3 thick savory sausages

Method

1. Wash the turkey. Wipe clean with a paper towel.
2. Put the couscous in a bowl and pour over the boiling chicken stock or water. Leave 5 minutes, then fluff with a fork.
3. Grate the rind from the orange and cut away the thick pith. Segment or dice the orange flesh.
4. Cook the onion and ginger for 2-3 minutes in a dash of oil until just softened.
5. Mix the onion, dates and couscous with the other stuffing ingredients.
6. Place the stuffing in the centre cavity of the turkey. Squeeze the meat from the sausages and use to fill the neck end of the bird.
7. Twist the wings under the turkey and tie together the legs. Cover the breast with bacon rashers and brush with melted butter. Weigh the bird and cook 30 minutes per 500 grams at 180ºC. Stand for 15 minutes before carving.
8. Take the turkey from the pan and pour off the juices. Skim off the fat and return the pan to the heat with 1½ cups chicken or turkey stock. Season well with salt and pepper and simmer for 5 minutes. Thicken with flour mixed to a paste with water, if wished.