1-Start by seasoning your 3 kg boned turkey crown with 3 tablespoons of sea salt flakes, the zest of 1 lemon, and 1 tablespoon of thyme leaves; this step ensures great flavor and moisture. If you have time, dry brine it skin-side up in the fridge for 24 hours to lock in juices. Next, heat 1 tablespoon of olive oil in a pan and fry 1 finely chopped onion and 2 crushed garlic cloves until soft, then cool the mixture.

2-Mix the cooled onion and garlic with the meat from 6 Italian-flavored sausages (skins removed), 50 g grated parmesan, a handful of finely chopped sage leaves, 1 tablespoon thyme leaves, 100 g ciabatta breadcrumbs, and 3 tablespoons marsala wine to form the stuffing. Lay the turkey crown flat, spread the stuffing inside, fold it to seal, flip it over, and cover with 16 slices of streaky bacon. Tie it securely with butcher’s string.

3-Preheat your oven to 190°C (170°C fan) and roast the turkey for 1 hour 15 minutes to 1 hour 30 minutes, checking that it reaches an internal temperature of 70°C. Add water to the tray for gravy and cover with foil if the bacon browns too quickly. After roasting, rest the turkey for at least 30 minutes before carving to keep it tender.

4-Steps for the Sweet and Sour Sprouts

Heat 1 tablespoon olive oil in a pan and caramelize 1 large sliced onion for 20-25 minutes until golden.

Add 600 g shredded sprouts and a splash of water, then stir-fry until tender.

Mix in 25 g pine nuts, 75 g raisins, and a dash of vinegar, cooking for 3-4 minutes until the vinegar evaporates, then season to taste.