Drain any moisture from the bird and wipe dry, inside and out.
Make giblet stock for the gravy.
Note the oven ready weight of the bird.
Then prepare the apricot stuffing.
Drain the liquid from the apricots.
Chop the fruit and stir in the breadcrumbs, spice, salt, pepper, lemon juice and melted butter.
Bind with the beaten egg.
Free the skin from the turkey breast.
Gently push the apricot mixture under the loosened breast skin, pushing down and over the sides of the breast, so that it will keep the meat moist during cooking.
Neatly secure the neck skin with skewers.
Next, cook the prepared chestnuts in boiling stock, or salted water, for 20 minutes or until tender.
Drain them thoroughly and toss them with butter, salt and freshly ground black pepper.
Stuff the body cavity loosely with the chestnuts, and close the vent with a skewer.
Brush the bird with softened butter and season with salt and freshly ground black pepper.
Prick the breast skin all over—this prevents it bursting as the stuffing swells.
Then, either wrap the bird loosely in aluminium foil and place in a roasting tin breast down, or put the bird directly onto the rack in the roasting tin, (again breast down) and cover with foil, folding the edges over the lip of the tin.
Roast the bird for 2-2 1/2 hours, turning it halfway through the cooking time.
Test by piercing the thickest part of the leg with a skewer: if the juices run clear the bird is cooked.
Any pinkness means that additional cooking time is necessary.
While the turkey is cooking, prepare the cranberry sauce.
Stew the cranberries in the water until they 'pop', adding more water if necessary.
Rub the fruit through a nylon sieve.
Sweeten to taste and reheat, adding a little sherry or dry vermouth if you wish.