Roast Turkey with Stuffing

Season turkey inside and out with salt, pepper and lemon.

For the filling, peel onion and finely chop. Rinse and trim turkey liver and finely chop. Cook onion in 1 tablespoon hot butter until translucent, ​​stir in liver and parsley and cook for a few minutes.

Remove crust from white bread, cut into cubes and mix with milk, eggs, sage, salt, pepper and powdered instant broth in a bowl with liver and parsley mixture.

Spoon filling into the turkey, sew openings with kitchen twine and secure legs and wings.

Place prepared turkey in a large roasting pan. Melt remaining butter, stir in curry powder and brush turkey with it. Also brush a piece of aluminum foil with the curry butter and cover the turkey with it.

Bake in a preheated oven at 175°C (approximately 350°F) for about 3 1/2 hours.

Add rinsed stomach, heart and neck after about 1 1/2 hours with the turkey and pour in half of the chicken stock. Baste turkey often with meat juices.

After 3 hours, check for meat doneness. With a thick needle, push into thick leg meat; when the meat juice is colorless, the turkey is cooked, otherwise continue to cook in the oven.

Remove turkey from the oven and leave to stand covered with aluminum foil.

Carve the turkey or place whole on a preheated platter and keep warm in the oven at 60°C (approximately 150°F).

For the cranberry sauce, combine port wine with beef broth in a saucepan and let simmer and reduce by half. Add cranberries with sugar and mustard, simmer 5 minutes.

From roasting pan, skim fat from cooking juices, deglaze pan with remaining chicken broth, pour through a sieve into a small saucepan and bring to a boil.