Italian stuffed turkey crown with agrodolce sprouts

Method

• step 1

  Put the turkey skin-side down on a board and cut a few slashes into the meat. Scatter over 2 tbsp salt, most of the lemon zest and the thyme leaves, then press into the meat. If you have time you can flip the turkey and leave it skin-side up in a dish in the fridge for 24 hrs to dry brine for juicier meat.

• step 2

  To make the stuffing, heat the oil in a frying pan and fry the onion for 10 mins until softened. Add the garlic, fry for 1 min, then remove from the heat to cool.

• step 3

  Use clean hands to mix the sausagemeat, parmesan, sage, thyme, breadcrumbs, marsala and cooled onion in a large bowl. Season well.

• step 4

  Heat the oven to 190C/170C fan/gas 5. If brined, drain the turkey of any juices and pat dry with kitchen paper.

• step 5

  Put the turkey skin-side down on a board, and put the stuffing down the centre where the breast bone was. Fold over the two sides to seal in the stuffing. Flip over and cover the top with the bacon, slightly overlapping the rashers, to cover. Transfer to a large roasting tray. Tie with a few pieces of butcher’s string to keep everything in place while roasting.

• step 6

  Drizzle with a little oil, add 50ml of water to the tray to start off the gravy, then roast for 1 hr 15 mins-1 hr 30 mins until a temperature probe pushed into the centre of the turkey reads 70C. You can cover the turkey with foil during cooking if the bacon gets too dark. Rest for at least 30 mins before carving.

• step 7

  To make the sprouts, heat the oil in a frying pan. Fry the onion with a pinch of salt for 20-25 mins until caramelised and golden.

• step 8

  Stir in the sprouts with a splash of water and turn up the heat a little. Stir-fry for a few minutes until starting to turn tender and the water has evaporated.

• step 9

  Add the pine nuts, raisins and vinegar. Cook for 3-4 mins until the vinegar evaporates and the sprouts are tender. Season well.