Roast Turkey with Pumpkin Cranberry Sauce

For the turkey: Rinse turkey inside and out and season with salt, pepper and lemon.

Peel and mince onion. Rinse and mince turkey liver. Heat 1 tablespoon of butter in a pan and sweat onion until translucent. Add liver and parsley and cook for a few minutes. Cut white bread into cubes and mix with milk, eggs, sage, salt, pepper and granulated broth in a bowl. Add onion mixture and stuff into turkey. Secure with kitchen twine. 

Place turkey on a baking sheet. Melt remaining butter, stir in curry and brush turkey with it. Coat a sheet of foil with the butter and wrap turkey with foil. 

Roast in an oven preheated to 175°C (approximately 345°F) for about 3-5 hours. 

Add rinsed stomach, heart and neck to the pan after about 1.5 hours of cooking time. Add half of the broth and baste with pan juices throughout. 

After 3 hours, check doneness of meat by pricking with a thick needle. If juice is clear, meat the meat is done. If it is tinged with blood, continue to roast. 

Remove turkey from oven and let rest, covered with foil, for 10 minutes. Carve turkey, arrange on a platter and keep warm in a 60°C (approximately 130°F) oven.

For the sauce: Sauté shallots in hot butter. Cut pumpkin into small pieces, add to shallots and sauté, Deglaze with port wine and reduce almost completely, then add with stock and cream. Add cranberries and simmer until the pumpkin is tender. Puree sauce and pour through a sieve. Season with salt, pepper and sugar.

Skin fat from pan juices. Deglaze pan with remaining chicken broth, pour through a sieve and into a small saucepan. Bring to a boil.