1. Preheat oven to 180°C. Season the turkey. Heat a large frying pan. Add turkey skin side down and cook for 2 minutes or until golden on each side.
2. Place the sliced onion in the middle of a baking dish. Top with the turkey. Next combine the redcurrant jelly and red wine in a small saucepan, heat until runny. Brush over the turkey. Add around 1 cup of stock then place in the oven.
3. Cook for 40 minutes, basting with the redcurrant mixture regularly. Cover turkey with foil if browning too quickly. Allow turkey to rest for 10 minutes before carving and serve with root vegetables such as carrot, parsnip & potatoes then finish with some of the redcurrant & red wine jus.