Boned turkey with Italian stuffing recipe - Recipes - BBC Good Food

First, make the stuffing. Fry the chopped onion, fennel, garlic and fennel seeds in olive oil over a low heat for about 10 minutes. Tip into a bowl and cool completely. Add the sausages to the cooked onion mixture with the breadcrumbs, parsley, lemon zest and egg. Season and mix thoroughly.

Open out the boned turkey skin side down on the worksurface. Shape the stuffing into a fat sausage down the middle of the meat. Fold the turkey over the stuffing, completely encasing it. Thread through a couple of skewers to hold the skin closed. Turn the turkey over and cover with the sliced pancetta. Tie the turkey up with kitchen string at intervals across and from end to end. (You can chill it overnight at this point).

Heat the oven to 190C/fan 170C/gas 5. Put the sliced onions in a large roasting tin and sit the turkey on top of them. Cover the tin tightly with foil and roast for 1 1/2 hours, basting from time to time. Turn the oven up to 200C/fan 180C/gas mark 6, remove the foil from the turkey and continue to cook for a further 30 minutes or until golden and the juices run clear.

Remove the turkey from the tin and rest for at least 10 minutes covered tightly in foil. Pour all but 1 tbsp of the juices into a bowl and set aside. Put the roasting tin over a low heat and add the flour. Cook for 30 seconds, stirring constantly, then add the Marsala and chicken stock. Bring to the boil, stirring constantly, and simmer until reduced and slightly thickened. Add the reserved juices, check the seasoning and strain into a serving jug.

Know-how Prep your turkey the night before for an even easier day