Remove the turkey from the refrigerator.

Squeeze the juice from the lime and orange.

Place the cranberries in a bowl and pour sparkling wine (cava or prosecco) over them until covered.

Add the citrus juice to the cranberries and let them soak.

Wash and chop the onions.

Heat a little butter or olive oil in a large pan over medium heat.

Add the chopped onions to the pan and cook gently for 5 minutes.

Wash and chop the sage leaves, and pick the thyme leaves off the stalks.

Chop the celery and add it to the pan along with the herbs.

Stir and cook for another 5 minutes.

Add the soaked cranberries, cava, and juice to the pan.

Add the cashew nuts, stir, and let simmer for about 10 minutes.

Prepare the vegetable stock and couscous.

Add the stock to the pan, turn the heat up, and when it starts bubbling, turn the heat off.

Add the couscous to the pan and cover.

Let stand for 10 minutes.

Preheat the oven to 250 degrees Celsius (482 degrees Fahrenheit).

Line a baking tray with foil, ensuring enough foil to cover the turkey.

Wash the turkey and pat it dry with a clean cloth or kitchen paper.

Wash your hands and cover them with oil, salt, and pepper.

Rub the turkey all over with the seasoned oil and wash your hands again.

Remove the lid from the pan with the stuffing.

Check that the couscous has absorbed all the liquid. If any liquid remains, turn the heat on high and stir until it evaporates.

Stuff the turkey with the cranberry and cashew mixture, ensuring not to pack it too tightly.

Cover the turkey completely with the foil and place it in the oven for 30 minutes at 250 degrees Celsius.

Reduce the oven temperature to 180 degrees Celsius (356 degrees Fahrenheit) and cook for 90 minutes.

After 90 minutes, remove the foil.

With the help of another person, lift the turkey using large spoons or spatulas, and carefully remove the foil from both ends.

Return the turkey to the oven for one more hour.

Baste the turkey every 15 minutes with the juices in the tray during the last hour of cooking.

Place the turkey neck, giblets, garlic cloves, onion, and bay leaf in a pan with a liter of water to start making the gravy.

Pierce the side of the turkey at the top of the thigh to check for doneness. If the juices run clear, it is ready. If they are pink, it needs more time.

Let the turkey stand for half an hour before carving.

Pour yourself a glass of cava!

Warm a large serving plate.

Place the turkey stuffing in the center of the plate and arrange the carved turkey meat around the edge.

Drizzle a little gravy over the turkey and stuffing.

Serve with steamed broccoli and carrots or other vegetables of your choice, and homemade cranberry sauce.