Preheat oven to 180C. First make the stuffing. Finely chop the onion and roughly chop the dried cranberries, sage leaves and rosemary. Grate the apple.

Heat the olive oil in a a frying pan over a medium heat and add the onion. Melt in the butter, season with salt and pepper and allow to soften for 5 minutes until translucent.

Add in the cranberries and herbs and cook for another minute.

Add the grated apple and onion mixture to the breadcrumbs and mix well to combine. Season to taste and set aside.

Chop the onion, carrot and celery into large chunks. Set aside to put in the tray with the turkey.

Next make the orange and herb butter. Chop the thyme leaves and flat leaf parsley.

Mix the herbs with 100g soft butter and the zest of the orange and season with plenty of sea salt and black pepper.

To prepare the turkey, place all the chopped veg and garlic into a large baking tray and place the turkey on top.

Spread the half orange butter out evenly over the turkey breasts and rub all over the surface of the turkey. Use your fingers to carefully move the skin away from the flesh along the turkey breasts. Gently push the remaining butter mixture under the skin.

Stuff the cavity with the stuffing and use butcher's twine to truss up the legs.

Finish with a sprinkle of sea salt and black pepper. Pour over the chicken stock, cover the turkey with foil and place in the oven.

After 2 hours, remove the foil from the turkey and continue roasting. Monitor the temperature of the turkey using a meat thermometer. When the thermometer reads 80C, usually after about 3 ½ to 4 hours of roasting, remove the turkey from the oven. Remove the stuffing from the turkey and transfer into a bowl. Cover loosely with foil and let rest for at least 30 minutes.

Transfer the turkey to a platter or board before carving.