Of course it is traditional, of course it comes every year but who doesn't love the sight of a nice roasted Turkey on a Thanksgiving or Christmas table. It takes a lot of time and patience but it is not as difficult as most people think it is. Make sure to follow the steps and the safety tips instructions included with this recipe.

Make the stuffing:
Cut the bread in large cubes and soak into the cold milk for 15 minutes bounding the two ingredients to make what is call a "Panade" in French cuisine, refrigerate. In a separate bowl, soak the raisins in the brandy and reserve. Peel and chop the garlic in a food processor, then add the leaves of the parsley, process until chop finely. This is what is call a "Persillade" in French cuisine. In a large clean bowl, place the freshly ground pork, soak raisins with Cognac, Persillade, Panade, salt, pepper and walnuts and work until well combined.

Prepare the turkey: Remove giblets and neck from turkey; rinse turkey in cool water. Clean, washed and dry the bird on the outside and on the inside, using a dry clean towel. Then reserve the bird into the refrigerator. Season with salt and pepper the inside of the bird. Stuff the turkey and truss the bird. Place a square of folding aluminum foil, on the top part of the appearing stuffing, this will prevent it from burning.

Roast and baste the bird:
Place the turkey in a greased roasting pan, large enough to hold it, breast side up. Baste the bird with knobs of butter, melted butter and a 1/3 cup of vegetable oil. Place on the top of the breast, a clean damp rag, previously damp in the chicken stock.

Roast in preheated oven at 325°F. Every 30 minutes, baste the bird using a bulb baster or a large spoon, with the fat in the roasting pan. After 1 hour of cooking, remove the rag on the top of the breast and set the oven to 350ºF. After 2 hours of roasting add the Mirepoix around the turkey.

Take the time to baste the turkey regularly, after two hours, add to the roasting pan around the bird, the chop onion, carrot and apples.
The safest way to know when the turkey is cooked is to use a food temperature thermometer.

The temperature of a whole turkey must reach 180°F in the most part of the thigh and the center of the stuffing must reach 165°F. If the stuffing has not reached 165°F, continue cooking the turkey until the stuffing reaches 165°F.

When cooked, remove the roasting pan from the oven.

Make the cranberry sauce:
Sort the cranberries, discarding any soft ones. In a saucepan over medium-high heat, stir together the cranberries, sugar, orange zest and juice, water, cinnamon stick, and cloves. Bring to a boil, reduce heat to low, and cover partially. Simmer, stirring occasionally, until the sauce thickens and the cranberries have burst, 10 to 15 minutes. Transfer to a bowl and let cool, then cover and refrigerate until serving. You will have about 2 cups of sauce.

Make the gravy: Remove the roast from the pan and cover with foil and let the turkey stand 15 minutes before removing the stuffing and carving. This resting time allows the juices to redistribute throughout the bird, so it will be moist and succulent and allows you to make the gravy.

Place pan on stove on medium high heat. Pour off all but a half cup of the drippings in the pan. Whisk in the flour until the gravy is thickened and smooth. Continue to cook slowly to brown the flour, and stir constantly. Deglaze with the wine and reduce by half. Slowly add back some of the previously removed drippings (remove some of the fat beforehand if there is a lot of fat). In addition, add the stock to the gravy, enough to make 2 cups. Season the gravy with salt and pepper and oregano. Strain and reserve in a saucer.

Serve and carve the turkey:
Remove the butcher string, and the piece of foil on the top of the stuffing. Place the bird on a large platter, decorate and serve the turkey with the gravy and the cranberry sauce.