Stuffed Roast Turkey with Cranberry Sauce

Removing the turkey from the refrigerator ahead of time ensures even cooking.

Removing the turkey from the refrigerator an hour before cooking allows for more even cooking.

Preheat the oven to 180 °C. Install the grill in the lower part. Prepare a roasting pan with a grill if possible.

Prepare the stuffing: gently mix the sausage meat, veal, vegetables, herbs, egg, milk and semolina until well combined.

Season the inside and loosely fill the turkey (do not overstuff).

Butter the skin with soft butter and oil. Season with paprika, herbs, salt and pepper.

Add aromatic vegetables to the roasting pan, pour in the broth and place the turkey on the grill above the vegetables.

Cook for 3 to 3½ hours, basting every 30 minutes with the juices from the roasting pan.

If the skin browns too quickly, cover it with aluminum foil and continue cooking.

Remove when the breast reaches an internal temperature of 74 °C (165 °F) (probe without touching the bone).

Let the turkey rest for 20–25 minutes, covered lightly, before carving.

Cranberry sauce: heat the cranberries with sugar, orange juice, zest and spices for 12–15 minutes until they thicken and glisten.