Our guide to the best-ever roast turkey, plus all the trimmings

For brine, stir ingredients and 2 litres water in a large stockpot over medium heat until salt dissolves. Add 4 litres cold water, stir to combine and refrigerate to cool completely (1 hour). Rinse turkey under cold running water and wipe cavity clean with paper towel. Submerge turkey in brine. Cover; refrigerate overnight to brine (12 hours).

For spiced cranberry relish, combine port, wine and dried cranberries in a saucepan, bring to a simmer, remove from the heat and set aside to soften (30 minutes). Add remaining ingredients and stir over medium-high heat until sugar dissolves. Bring to a simmer and cook, stirring occasionally, until lightly jammy (25-30 minutes). Transfer to an airtight container and refrigerate for up to 1 month. Discard whole herbs and spices before serving.

Remove turkey from brine and submerge in a large stockpot of water; stand for 1 hour, changing water once to remove excess brine.

Meanwhile, for stuffing, warm brandy in a small saucepan over low heat. Remove from heat, add dried cranberries and stand to plump (15 minutes). Meanwhile, heat olive oil in a large frying pan over medium-high heat. Add pancetta and sauté until golden (4-5 minutes). Transfer to a large bowl. Reduce heat to medium; add butter and stir to melt, then add onion and garlic, and sauté until softened (6-8 minutes). Add apple, thyme and sage; sauté until softened and fragrant (4-5 minutes). Add zests and sauté until fragrant (1 minute). Remove pan from heat, transfer to bowl with pancetta, then stir in remaining ingredients. Season to taste. Set aside to cool (30 minutes).

Meanwhile, for herb butter, combine ingredients in a small bowl. Season lightly and set aside.

Drain turkey, then pat very dry, inside and out, with paper towel.

Preheat oven to 200°C fan-forced. Discard neck and giblets from turkey (see note). Tuck in wings. Stuff cavity with stuffing. Truss legs with kitchen string. Place onions, carrots and garlic head halves in a large roasting pan and place a wire rack on top. Place turkey on rack, brush skin all over with half the herb butter and roast for 45 minutes or until skin begins to brown. Reduce oven to 130°C fan-forced and roast, basting every 20 minutes with remaining herb butter, or until turkey is golden and juices run clear when the thigh is pierced (1 hour to 1 hour 20 minutes or until internal temperature of thickest part of thigh reaches 74°C on a meat thermometer; cover turkey legs with foil if over browning). Transfer turkey and onion wedges to a large plate, cover loosely with foil, set aside to rest (45 minutes).

Meanwhile, for gravy, squeeze roasted garlic from its skins into the roasting pan, mash with a wooden spoon and place over high heat. Deglaze with wine and verjuice, scraping base of pan to remove caramelised bits, until reduced slightly (5 minutes). Stir in stock and resting juices and bring to the boll. Simmer until reduced to a rich gravy (about 375ml; 30-35 minutes). Strain into a small saucepan, whisk in mustard, tarragon and lemon juice and lightly season to taste.

Serve roast turkey with mustard and tarragon jus, cranberry and pistachio stuffing, spiced cranberry relish and roast potatoes on the side.

To dry-brine turkey, combine ingredients in a bowl.

Place turkey in a large non-reactive container and rub all over with dry brine. Refrigerate uncovered for 24 hours. If time permits, brine for 48 hours to impart more flavour.

Bring turkey to room temperature 1 hour before roasting.

Brush off remaining brine residue from turkey and discard (see note). Pat very dry with paper towel. Stuff and roast turkey according to recipe above. Remove as much brine as possible to avoid overly salty gravy.