Turkey and Stuffing with Broccoli and Cranberries

For the turkey, preheat the oven to 120°C (approximately 250ºF).

Rinse the turkey, pat dry and season, inside and out, with salt, pepper and lemon juice.

For the stuffing, peel and finely chop the onion. Trim and rinse the turkey liver and finely dice. Sweat the onions in some butter and then stir in the liver and parsley and cook for a few minutes.

Remove the crusts from the bread and cut into cubes. Mix with the milk, the eggs and the sage. Season with salt and pepper then mix with the liver and parsley mixture.

Stuff the filling into the turkey and sew closed with string.

In a large baking pan, add the remaining melted butter, stir in the curry powder and brush the turkey with it. Cover with aluminum foil.

Roast for 4-5 hours. After about 3 hours, pour in half of the chicken stock. Baste the turkey repeatedly with the meat juices.

After 4.5 hours, puncture the meat with a skewer and if the meat juice is colorless, the turkey is cooked.

Blanch the broccoli in salted water and leave to drain for 5 minutes. Carve the cooked turkey and arrange on a preheated platter. Keep warm in the oven at 80°C (approximately 175ºF).

Skim the fat from the turkey pan and deglaze the pan with the remaining chicken stock. Pour through a sieve into a small saucepan and bring to a boil. Mix the cornstarch with 2 tablespoons of cold water and use it to thicken the gravy.