Teriyaki turkey with cranberry stuffing balls

Preheat the oven to 180°C/350°F/Gas 4. Place the turkey in a roasting tin and brush with the melted butter. Season with plenty of freshly ground black pepper. Cover with foil and roast in the oven for 2 1/2 hours, basting occasionally.

To make the stuffing balls, fry the onions in the butter until softened. Leave to cool, then stir in the orange rind, breadcrumbs, cranberries, thyme and beaten egg.

Roll the stuffing into walnut-size balls and place in a greased shallow ovenproof dish.

Make the glaze by mixing together the maple syrup, teriyaki marinade and coriander. Remove the turkey from the oven and discard the foil. Brush the glaze all over the turkey and return it to the oven, with the stuffing balls on a lower shelf, for a further 30-45 minutes to allow the skin to brown and caramelise. To check that the turkey is cooked, push a skewer into the thickest part of the meat, the juices should run clear.

Re-cover the turkey loosely with foil and allow to stand in a warm place for 15 minutes before carving. Serve with all your favourite traditional trimmings.