Heat a large frying pan over medium-high heat and melt the butter. Add the oil and the bread and roast, stirring very often, until the bread is nicely toasted. Reduce heat to medium-low. Mix in the apples and the oranges and sprinkle with the spices. Continue cooking for few minutes, stirring often.

Add the raisins and the chestnuts and pour in the juice. Continue cooking for few minutes to blend the flavours. Set aside to cool.

Rinse turkey with cold water and drain in a colander. Rub turkey inside with salt and white pepper. Pre-heat oven (200°C- 400°F).

Just before baking, stuff turkey. Save remaining stuffing for later use. Skewer turkey openings and tie drumsticks with kitchen string. Brush turkey with oil and place breast side down in a large roasting pan. Cover loosely with one large aluminium foil.

Bake for 2 ½ hours. During that time, uncover every 20-30 minutes and brush the back with oil. After 2 hours uncover and bake for half an hour.

Turn turkey over breast side up. Brush again with oil and cover with aluminium foil. Bake for one hour, uncover and baste with the released juices and brush with the remaining oil. Cover loosely and bake for another 2 ½ hours. Shut down oven and let turkey stand for 20 minutes with open oven.

Thicken sauce with corn flour. Add remaining stuffing if desired.