Turkey Recipe by Café Boheme

This is a recipe I have tasted, not made myself (yet). It is specially dedicated to @onceuponatime for his support to our community..
So this recipe is customary every year by the chefs of Café Boheme at the centre of Athens for its New Year's Eve Party, or Thanksgiving, or other important celebrations. Here it is:

For the turkey: get a turkey of about 4kg with a thermometer. This will feed up to 8 persons. 2 green apples, 2-3 sticks of sage, 200 gr of chestnuts sold in packages semi-boiled, butter to apply to the turkey inside and out, salt and pepper, ½ kgr bacon in slices

For the garnish: 40 pieces of Brussels sprouts, 40 pieces of Frankfurt sausages, 10 potatoes, olive oil for the potatoes, salt and pepper

For the gravy: 1tbsp of corn flour, 1 lemon juice, ½ tbsp of mustard

For the cranberries: 100gr cranberries, 1 orange zest, 1 orange juice, a little water

Regarding the turkey preparation: apply butter inside out the turkey. Season with salt and pepper inside out. For the filling: cut the turkey’s entrails in small pieces, add the chestnuts in pieces and the 1 green apple in pieces after you have cleaned the seeds (you keep the skin). Mix these well, season and put them inside the turkey. Close the turkey’s butt with the 2nd apple. Place the turkey on a big tray with the chest facing up. Cover it with the bacon all over its body (use some toothpicks if necessary). Spread the sprouts and carrots around the turkey, along with the remaining bacon, if any. Cover the tray with aluminium foil and place in the oven in 160 C. Each kilo needs 50’ of roasting. That is 200’ (you will see the thermometer popping out); once ready you uncover and roast for another 30’.

Put the potatoes (not in pieces) –after you have seasoned them - in another tray, and using some olive oil. Let them roast.

Put the cranberries in a small pot with the orange juice, the zest and a little water. Let them simmer for a few minutes.

Once the turkey is ready, take out of the oven and pour the juices of the turkey in a small pot. Add the mustard and the lemon and mix well. Once the juice comes to boil, add the corn flour, remove from the fire and mix well. Your gravy is ready.

Cut the turkey into pieces, serve with 3-4 carrots, 3-4 Brussels sprouts, 3-4 sausages and bacon, 1tbsp of filling (omit the sage sticks!), 1 potato smashed, and a little cranberries sauce. Pour the gravy all over or place on the side.

Enjoy!