RECIPE: Citrus Roast Festive Turkey

With this recipe you can prepare the turkey on Christmas Eve, then simply put it in the oven on the big day. Work out cooking times in advance, adding the weight of the stuffing to that of the bird.
Serves 12
Takes 6 hours
6kg (13lb) free range turkey, with giblets
2 red onions, peeled and finely diced
1 onion, peeled and roughly chopped
200g (7oz) black olives, chopped
6 bay leaves
6 sprigs of rosemary
2 celery sticks, chopped
Sea salt
6 black peppercorns
Freshly ground black pepper
1 leek, roughly chopped and well washed
1 egg, beaten with 200ml (7fl oz) cold water
175g (6oz) fresh breadcrumbs
18 rashes of streaky bacon, rind removed
1kg (2lb 4oz) pork sausage meat 60g (2 ¼ oz) plain flour
Zest and juice of 3 unwaxed lemons
100ml (3 ½ fl oz) red wine
4 garlic cloves, crushed, peeled and finely diced
1. Place the giblets in a saucepan with 1 litre (1 3/4 pints) of water, the onion, 2 bay leaves, the celery, peppercorns and leek. Bring to a boil and simmer over a low heat for 1 hour; you should end up with 600ml (1 pint) of liquid. Strain.
2. Preheat the oven to 220C/425F/gas mark 7. Place the breadcrumbs, sausage meat and lemon juice and zest in a bowl. Dice the remaining bay leaves and add them, the garlic, red onions and olives. Remove the rosemary needles from the sprigs and finely chop. Add them to the bowl with the seasoning and egg. Mix well with your hands.
3. Stuff the turkey, placing two-thirds in the large cavity and the rest in the neck end. Weight the stuffed bird and calculate the cooking time, allowing 40 minutes per 1kg (2lb 4oz). Place the turkey on a roasting cradle over a large tin. Weave the bacon over the breast, cover with foil and place in the oven. Cook for 40 minutes, reduce the heat to 170C/325F/gas mark 3 and cook for 3 hours 40 minutes. Increase the heat to 180C/350F/gas mark 4, uncover and cook for 40 minutes, basting. Insert a skewer into the thickest part of the leg; if it is cooked, the juices should run clear. If using a meat thermometer, the reading should be 75C.
4. Remove from the roasting tin, keep warm and allow to rest for 20 minutes. Skim off excess fat from the juices, whisk in the flour until smooth, then slowly stir in the stock and wine. Bring to a boil. Adjust the seasoning and pour in any extra juices. Serve.