Ingredients

• 50g/2oz butter
• a sprig of fresh sage, leaves picked
• 12 strips of pancetta or thinly sliced streaky bacon
• 1 bulb of garlic, broken into cloves
• 4 medium red onions, peeled
• 2 sticks of celery, trimmed and chopped
• a big handful of breadcrumbs
• a handful of dried apricots
• 300g/10½ oz minced pork
• zest of 1 lemon
a pinch of grated nutmeg
• 1 large free-range or organic egg
• sea salt and freshly ground black pepper
• 12 small fresh rosemary sprigs, plus a few extra
• 4–4.5kg/9–10lb turkey, preferably free-range or organic, at room temperature
• 2 carrots, peeled
• 1 large orange
• olive oil
• 2 tablespoons plain flour
• 1.1litres/2 pints chicken or vegetable stock

Description

One Of The Biggest Challenges When Cooking A Turkey Is The Legs Take Longer Than The Breasts. The Breasts Dry Out In The Oven While You’re Waiting For The Legs To Cook. I Like To Push Stuffing Between The Turkey’s Skin And Breasts, Increasing The Thicknes

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