Wash the turkey inside and out under cold running water. To make the stuffing, soak the bread in just a little water. Peel the apples, remove the core, and dice the flesh. Melt the butter in a large pan and sweat the onion and celery. Add the corn kernels, apple, raisins, walnuts, and herbs, season with salt and pepper, and stew for 10 minutes. Transfer to a dish and allow to cool. Squeeze the bread out well and mix with the egg. Add to the stuffing and mix together well, and season again. Season the turkey inside with salt and pepper, then stuff. Close the opening with skewers and string. To truss the turkey, tuck in the wings, take the string from underneath around the end of the legs and cross over at the joints. Take the string down the side of the turkey, along the lower legs to the wings and pull tight. Pull the string around and tie it securely at the side.

Preheat the oven to 325°F. Season the outside of the turkey with salt and pepper, and rub with oil. Place it in a roasting pan and roast for at least 3 hours (20 minutes per lb -- remember to allow for the additional weight of the stuffing -- plus 20 minutes), basting from time to time with the cooking juices, until crispy and brown. At the end of the cooking time, pierce the thigh with a skewer; if the juices run clear, the turkey is fully cooked.

In the meantime, carefully pick over the cranberries, wash, and drain. Cook in a large saucepan with the sugar and lemon juice, stirring constantly, for about 15 minutes. Add the red wine, spices, and orange zest and juice, stir, and cook for a further 10 minutes.

To make the corn, place the ears in a large saucepan of boiling salted water, cover, and cook for 20 minutes. Wash the leek leaves and blanch. Remove the corn from the water and tie the leek leaves around them. Serve the turkey and stuffing with the cranberry sauce and the corn.