Method

• Preheat oven to 200°C. Wash and pat dry turkey. Remove neck from inside of cavity. Set aside.
• For stuffing, roughly chop onion and garlic. Cut chorizo into 2cm pieces. Pick and chop thyme leaves, reserving some whole sprigs to garnish. Finely slice figs and finely chop parsley.
• Place couscous into mixing bowl with 1 cup of boiling water. Season with salt and pepper and cover for 3 minutes. Uncover and fluff with a fork. Set aside to cool.
• In large frying pan on high heat, drizzle olive oil, add chorizo and cook for 3 minutes until golden. Remove from pan and add to bowl with couscous. Melt butter in a microwave for 30 seconds and set aside. In same frying pan, using same oils from chorizo, add onion, garlic, half the thyme and cook for 3-5 minutes until golden. Remove from pan and add to bowl with couscous. Add chopped parsley, sliced figs and season with salt and pepper. Squeeze in juice of half lemon and stir mixture well.
• For turkey, place couscous stuffing into turkey cavity. Once all in, tie end of legs together with string. Rub turkey with salt, pepper and olive oil. Fold wings towards back of turkey and place turkey on lined baking tray on oven rack of preheated oven. Turn oven down to 160°C and let cook for 1 hour. After 1 hour, remove from oven and brush with melted butter. Place back into oven, cook for another 30 minutes. Repeat this step every 30 minutes for 3 extra hours until fully cooked.
• For gravy, bring medium-size pot to high heat and drizzle olive oil. Add turkey neck and cook for 3 minutes on each side. Add onion, garlic, bay leaf and thyme. Cook for another 5 minutes. Add cider, beer or wine and bring to the boil. Add stock and bring to boil. Turn down to a low heat and let reduce for 30 minutes. Then add flour and butter to the pot. Remove bay leaf, blitz using a stick blender until well combined. Bring to boil and turn down to low. Cook gravy for further 30 minutes until thickened.
• Place grapes on a lined baking tray and drizzle with olive oil and caramelised balsamic. Place into oven and cook for 25 minutes until softened and caramelised.
• Remove turkey from oven and let rest for at least 20 minutes before slicing. Serve with hot gravy and roasted grapes.