Lemony roast whole turkey with macadamia stuffing wreath

THE DAY BEFORE: Discard neck from turkey. Tuck wings under body. Do not rinse turkey; current health advice is that this is more likely to spread bacteria. Pat inside and out with paper towel. Place turkey on a tray. Peel rind thinly from lemons and process rind with salt until finely chopped. Reserve peeled lemons for stuffing. Rub salt mixture over turkey, cover and refrigerate overnight. Cut crusts from bread, then tear into pieces; spread out over two trays and leave at room temperature to dry out.

MACADAMIA STUFFING: On the day, process torn bread in three batches, until chunky breadcrumbs form. Transfer crumbs to a large bowl. Melt butter in a large frying pan over low-medium heat; cook onion, garlic, pancetta and sage, stirring occasionally, for 10 minutes or until onion softens. Add spinach; stir until just wilted, then add stock. Remove from heat. Add onion mixture to chunky breadcrumbs; stir to combine. Cool for 10 minutes. Add fetta, macadamias, lemon rind, and egg, season with salt and pepper; stir to combine.

Preheat oven to 210°C (190°C fan forced). Place an oiled wire rack in a large flameproof roasting pan and line a large oven tray with baking paper. Set aside 2 cups (260g) Macadamia Stuffing for turkey. Roll remaining stuffing into 15 mounded ¼-cup balls. Arrange 12 stuffing balls on prepared tray in a wreath shape. Divide remaining balls in half to make 6 smaller stuffing balls. Place on tray inside larger balls. Bake wreath for 30 minutes or until golden brown. Set aside.

Brush salt mixture from turkey and pat dry. Place turkey on prepared rack, fill neck cavity loosely with reserved stuffing; secure skin over opening with toothpicks. Prick reserved lemons and place in the large cavity. Tie legs together with kitchen string, then tuck wing tips under body. Brush with some of the melted butter and pour 2 cups (500ml) each chicken stock and water into the pan. Roast for 30 minutes or until skin begins to brown. Reduce oven to 150°C (130°C fan-forced) and roast for a further 3-3½ hours, basting every 30 minutes with remaining butter, or until turkey is golden and juices run clear when the thickest part of the thigh is pierced (70°C on a meat thermometer; the temperature will continue to rise and reach 75°C on standing). Transfer turkey to a large platter. Rest turkey, loosely covered with foil, for 45 minutes.

Meanwhile, for gravy, skim off fat from the roasting pan. Combine extra butter and flour in a small bowl to make a paste. Place roasting pan over medium heat and add remaining stock; whisk to release the caramelised cooked on bits from bottom of pan. Add flour mixture and whisk until mixture boils and thickens. Season to taste.

Serve turkey with gravy and Macadamia Stuffing Wreath, garnished with bay leaves.