Ingredients

• 1 whole turkey
• 100 grammes of butter
• 100 grammes of  onion, chopped
• 100 grammes of  celery, chopped
• 10 grammes of  crumbled sage and thyme

 Salt and pepper to taste

• 10 grammes of  garlic minced
• Balsamic vinegar
• 20 grammes of  sugar

.150 grammes of cranberry

Preparation

– Melt butter over medium heat. Stir in onions, celery, sage, thyme and pepper; cook, stirring occasionally, for 10 minutes or until browned.

-Remove giblets and neck from the turkey cavity, keep for gravy. Rinse turkey inside and out with running water.

– Stir together butter, sage, salt and pepper; rub over turkey, inside and out. Loosely pack stuffing into neck and body cavities, fold over and skewer neck flap closed over stuffing. Tie legs together.

– Place turkey, breast side up on rack in roasting pan.

– Cover with foil and roast in 325°F oven for about 1.5 hours, basting with pan juices every 30 minutes.

– Remove foil and continue to roast or 1 3/4 hours, basting every half hour, or until instant-meat thermometer inserted into thickest part of thigh reads 185°F. Keep it under lamp for carving

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 -Meanwhile, in saucepan, bring chicken stock turkey neck, giblets, onion and bay leaf to boil, reduce heat and simmer.

– While cooked turkey rests, skim excess fat from roasting pan whisk in flour until well combined.

 -Gradually whisk in reserved giblet stock; Bring to boil and cook, Season to taste with salt and pepper. Strain and serve alongside turkey.

-For cranberry sauce in small saucepan, heat oil over medium heat; stir in onion and garlic and cook, stirring occasionally, for five minutes or until softened.

– Put balsamic vinegar; boil for five minutes or until reduced. Mix together cranberries, sugar, salt and pepper.

– Mix into onion mixture; bring to boil and cook, until cranberries are tender and sauce is thick.

 Source; foodndtv.com