Roasted Turkey with Cranberry Stuffing

Preheat oven to 350 degrees F. Give your turkey a good rinse and set into a large roasting tin and set aside.

In a large bowl, combine the bread crumbs, onion, dried cranberries, chopped parsley, salt, pepper, oregano and rosemary. Using a large wooden spoon or your hands, combine well. Add the butter a tablespoon a at a time. Use your hands to incorporate the butter into the breadcrumb mixture. Once all the butter is added, it should be starting to stick together slightly. You don't want it completely sticking together or you will have a mushy stuffing. Once the stuffing is done, you can put it into the cavity of the turkey. Just use your hands to put the stuffing inside the turkey. Don't pack it too close, or again, it will be a little sticky and mushy when cooked. Once you have finished with the stuffing, cross the turkey legs over and tie with cooking twine. Lightly grease the turkey skin with butter and season a little with salt.

Roast the turkey for about 1 hour uncovered. Check it after an hour and the skin should be browning quite nice. Now baste your turkey with the pan juices, cover and return to oven for another 2 - 2 1/2 hours. Check the turkey about every 45 minutes and baste it again. About 20 minutes before you turkey is done, remove the foil to get the skin a really nice golden brown colour.

Your turkey will be completely done when the juices run clear. Remove from oven and set aside to rest about 15 minutes before carving. Remove the stuffing from the cavity and transfer to a serving bowl. Serve with your favourite side dishes.