Turkey Roast with Pork & Pistachio Stuffing

STUFFING:--
150 g butter
1 onion, fine diced
2 garlic cloves, fine diced
600 g pork mince
1 loaf bread, blitzed to breadcrumbs
140 g toasted pistachios, chopped
200 g cranberries
2 eggs, lightly beaten
1 tsp dried mustard powder
1 tbsp thyme, chopped
1 tbsp rosemary, chopped
¼ cup parsley, chopped
TURKEY:--
1 tsp dried sage
1 tsp SIDS CRAZY SALT
2 tsp SIDS SALT & PEPPER
1 turkey, about 4.5 kg
3 tbsp butter
1 cup chicken stock

STUFFING: Melt the butter in a frypan and add onion & garlic. Fry for 7 minutes until translucent, then tip into a bowl and set aside to cool. When cool, mix in the pork mince using your clean hands to combine thoroughly. Mix in breadcrumbs, pistachios, cranberries followed by the eggs. Finally mix in the mustard and herbs. The mix should be quite moist - add oil if it is too dry.
TURKEY: Preheat oven to 180oC. Combine the sage, SIDS SALT & PEPPER and SIDS CRAZY SALT in a small bowl. Wash the turkey inside and out and pat dry with kitchen paper.
Spread the softened butter over the skin the sprinkle with the sage mix, inside and out. Pack the stuffing inside the cavity the close it by threading a bamboo skewer through the skin or sewing the flaps together. Tie the legs together the tuck the wings tips underneath then place, breast side up, in a shallow roasting dish. Cover with foil then roast for 50 minutes. Baste all over with the stock then continue to roast, uncovered, for a further 1 hour and 20 minutes until juices run clear or a thermometer reads 80oC in the thickest part of the thigh. If the legs start to get too brown, cover with foil.
Remove turkey from the oven and set aside to rest, covered, for 20 minutes before carving.