Christmas Dinner: Part 1, Turkey, Stuffing and Pigs in Blankets

This is the first of what will be a long series on what I cooked (with help obviously ) for Christmas Dinner. It was my first and biggest meal I've headed on my own, so it didn't go smoothly, but in the end, I was very pleased with the final result as was everyone else.
In terms of the food itself, the meal took a decidedly  Italian edge, with plenty of English traditions mixed in. This section is what I think of as the 'meat' section, although it is not the only non-vegetarian stage. In my opinion, the turkey was hardest to do, but it came out really nice; I was afraid I'd cooked it to death but it was very juicy and quite orange scented and fragrant from it's fillings. Pretty darn good.
1)Take your turkey out of the fridge about an hour before you cook it so it can come to room temperature and preheat the oven to 170 degrees. As the rest of the country is preheating their ovens too, you have to give plenty of time for the oven to come to temperature.
2)Remove the giblets from your turkey and keep them for the stick.
3)Very gently ease the skin from the breast of the turkey and, using your hand, spread butter all underneath the skin. Add a few leaves of sage and rosemary under the skin too. In the cavity, fill it with a quartered lemon and half a large orange, plus a quartered peeled onion, two bay leaves and a broken cinnamon stick.
4)Prepare the stuffing. Soak 25g of dried porcini mushrooms in some warm water. Keep In the meantime, gently heat 100g dried cranberries in 3tbsp of Marsala until it's all soaked up. Saute an onion and 5 cloves of minced garlic until nice and soft, then tumble in 200g chopped chestnut mushrooms and cook that until soft and reduced. Put it in the food processor with 200g pre cooked and peeled chestnuts and blitz until finely chopped, but not a really fine paste. Mix it with your cranberries, and 450g sausage meat and plenty of salt and pepper. Mix it until fully combined but don't over mix as it can go tough. Add an egg if it's very crumbly, but you shouldn't have to.
5)With about 1/3 of the stuffing, turn the bird on it's legs and stuff the bird in the skin of the neck end very loosely. It may explode in the oven and escape, but that's not a problem.  Secure the skin with two skewers.
6)Cover the turkey with bacon, and place in the oven for 2 hours 45 minutes, then remove excess liquid from the cavity, take off the bacon, and bake it for another 45 minutes, basting regularly.
7)To check if it's done, pierce the thickest part of the meat and the juices should run clear. Shake off any excess liquid, and rest it upside down so the juices can drip through and moisten the breast meat.
8)To make the pigs in blankets, chop some good chipolata sausages in half, and wrap them in strips of pancetta or just smoked bacon and bake at 170-80 degrees until crisp. About 20 minutes should do.