1 Tbsp olive oil
1 onion, finely chopped
1 garlic clove, crushed
1 small red chilli, de-seeded and finely chopped
5 cups torn bread pieces
Finely grated rind of
1 orange
2 Tbsp chopped sage
2 eggs, lightly beaten
½ cup flaked almonds
Salt and cracked pepper
4-5kg fresh turkey
100g softened butter
Extra finely grated rind of
1 orange
6 oranges, quartered
1 Tbsp brown sugar

1. Heat oil in a large heavy-based pan over a medium heat. Add the onion, garlic and chilli and cook, stirring, over a low heat, for 5 minutes or until softened. Remove from heat and put in a bowl. Add the bread, orange rind, sage, eggs and almonds. Season with salt and pepper and stir through until well combined.

2. Preheat oven to 180°C. Use kitchen shears and a sharp knife to cut the turkey in half. Cut each side of the backbone, remove the backbone and discard. Cut through the breastbone. Lay the turkey pieces, skin side up, in a large baking dish. Gently loosen skin from the breast area by placing fingers under the skin and lifting the skin from the flesh.

3. Combine the butter and extra rind. Rub one-quarter of the butter under the skin of each breast. Spread the stuffing under the skin of each turkey half. Spread the remaining butter over the skin of the turkey.

4 Roast the turkey for 1 hour. Add the orange quarters to the dish. Sprinkle the brown sugar over the oranges. Bake for a further 45-50 minutes, or until the juices run clear when a skewer is inserted in the thigh-and-leg section of the turkey.

5 Remove the turkey from the oven. Transfer it to a heated serving dish and surround with the roasted oranges. Cover the turkey< with foil and leave to stand for 10 minutes before carving.