1-Begin by placing the turkey skin-side down and making slashes in the meat. Sprinkle with 2 tablespoons sea salt, most of the lemon zest, and thyme leaves, pressing them into the meat for better flavor. For juicier results, flip the turkey skin-side up and refrigerate for 24 hours to dry brine if you have time.

2-Next, heat 1 tablespoon olive oil in a pan and fry the chopped onion for 10 minutes until softened. Add the crushed garlic and fry for 1 minute, then remove from heat and let it cool. In a bowl, combine the sausage meat, parmesan, sage, thyme, breadcrumbs, sweet wine, and the cooled onion mixture; season well and mix by hand to create the stuffing.

3-Preheat the oven to 190°C (170°C fan) or gas mark 5, then drain any juices from the turkey if brined and pat it dry. Place the turkey skin-side down again, spread the stuffing along the center where the breastbone was, and fold the sides over to seal. For a neat finish, flip the turkey so skin-side is up, cover with overlapping slices of bacon, and tie with butcher’s string to hold the shape.

4-Drizzle a little olive oil over the turkey, add 50 ml water to the roasting tray to help with gravy, and roast for 1 hour 15 minutes to 1 hour 30 minutes. Use a meat thermometer to check that the center reaches 70°C, covering with foil if the bacon browns too much. Once done, rest the turkey for at least 30 minutes before carving to keep it juicy.

5-Meanwhile, for the sweet and sour sprouts, heat 1 tablespoon olive oil in a pan and fry the sliced onion with a pinch of salt for 20 to 25 minutes until caramelized and golden. Add the shredded sprouts with a splash of water, stir-fry until tender and the water evaporates, then stir in pine nuts, raisins, and vinegar. Cook for 3 to 4 minutes until the vinegar evaporates and season to taste. For more ideas on similar dishes, try our mushroom stuffing recipe on the blog.