Preheat oven to 180C. Combine all the spice rub ingredients in a small bowl and
Combine the stuffing in a large bowl and toss with 1 tsp (5 ml) of the spice
Stuff into the cavity of the turkey. Place the turkey in a large roasting pan.
Pat dry with a paper towel and rub the spice mixture over the turkey. Tie the
legs together and tuck the wings under the back.
Cover tightly with tinfoil and roast, undisturbed, for 2 hours.
Remove foil and roast for an additional 45-60 minutes, basting every 15
minutes, until a thermometer placed in the thickest part of the leg registers 77-80C.
Let rest for 15 minutes before carving.
Serve with the cranberry chutney and vegetables of your choice.
ingredients in a large sauce pan.
Cook over medium-high, stirring frequently for 20 minutes.
Cool to room temperature.
Roast turkey with cranberry chutney (recipe from
the Heart and Stroke Foundation of South Africa)