Instructions

1. Make the Stuffing: Peal & finely chop the onion & garlic. De-stalk and finely chop the rosemary. Zest the lemon.
2. Heat the olive oil in a large heavy-based frying pan. Stir in the above ingredients and a little seasoning for about 10 minutes until softened.
3. Dice the chorizo and add to the pan. Mix well and cook for another couple of minutes then remove to a mixing bowl.
4. When the mixture in the bowl's cooled down a bit, add the sausage meat, breadcrumbs & egg then massage together with your fingers until combined. Set aside.
5. Preheat the oven to 200°C. Season the turkey including the cavity. Put orange ( halved ) in there..
6. Put about half the stuffing into the neck cavity. Rub butter all over the outside of the bird then put in a roasting tin. Roast in the oven for 25 minutes uncovered to allow the skin to brown.
7. Take out of the oven and carefully cover the turkey with strong foil. Lower the heat to 170°C and put back the bird for another 90 minutes.
8. Meanwhile, halve the apples and create small balls from the remaining stuffing. Take out the turkey and baste it with the pan juices, then surround it with the apples and stuffing balls. Put aside the foil (for use when resting) and return the bird to the oven for 20 minutes.
9. Transfer the stuffing balls & apple to a small oven dish and keep warm. Put the turkey on a serving plate, re-cover with the foil and allow to rest while you make the gravy.
10. Put the roasting tin over a lowish heat on the hob. Add the cider and stir around to get the sticky bits off the bottom & sides of the pan. Pour in the stock and bring to the boil. Mix the cornflour with a couple of Tbsps of cold water in a large cup, then a little of the hot gravy (so that it's smooth and won't go lumpy) before pouring it into the roasting tin. Bring it back up to a simmer, stirring constantly, and it's ready to serve! You can strain it if you like.
11. Carve the turkey and serve with the apples, stuffing balls and side dishes of your choice. Pour the gravy over them.