Boil cranberries and Marsala in a small saucepan, then set aside.
Fry shallots in oil for one minute, then stir in cloves, allspice, and sage.
Add sausagemeat to the pan and cook for five minutes until no longer pink.
Transfer meat to a bowl, mix in steeped cranberries, and let cool.
Preheat oven to 200°C.
Mix cooled sausagemeat with eggs, parmesan, and breadcrumbs using your hands.
Spread stuffing evenly over the butterflied turkey joint, leaving a border at the edges.
Fold the turkey wings to close, secure with skewers, and grease with duck fat.
Roast for 2 to 2.5 hours until the internal temperature reaches 75°C.
Rest the turkey for 20 minutes before carving into thick slices.