Slow-roasted turkey with port gravy

1.Preheat oven to 150°C (130°C fan-forced).

2.Make seasoning. Heat oil in large frying pan, cook onion, stirring, until browned. Cool. Transfer onion to medium bowl, stir in remaining ingredients.

3.Discard neck and giblets from turkey. Rinse turkey under cold water, pat dry inside and out with absorbent paper, tuck wings under body. Spoon seasoning loosely into cavity. Tie legs together with kitchen string.

4.Place turkey into oiled flameproof baking dish, pour stock and half of the port into dish. Cover tightly with oiled foil (if thin, use two layers), roast for 5½ hours.

5.Remove foil, brush turkey with combined remaining port and sugar. Increase oven temperature to 180°C (160°C fan-forced), roast, uncovered, further 30 minutes or until browned. Remove turkey from dish, cover with foil to keep warm.

6.Strain juices from dish into jug, remove fat. You will need 3 cups (750ml) pan juices. Heat oil in same baking dish, stir in flour, stir over heat until well browned. Remove from heat, gradually stir in reserved pan juices, stir over heat until gravy boils and thickens, strain.

7.Serve turkey with gravy and, if desired, pumpkin and steamed beans.