1-Follow these straightforward steps to create a delicious Italian Stuffed Turkey Crown that’s juicy and full of flavor. Start by preheating your oven to 190°C (170°C fan, gas mark 5) and gathering your ingredients for smooth cooking. This method combines simple techniques with Italian twists to deliver a standout dish.

2-First, if you’re opting for dry-brining, season the 3kg boned turkey crown with 3 tablespoons of sea salt flakes, zest from 1 lemon, and 1 tablespoon of thyme leaves, then place it skin-side up in the fridge for 24 hours. This step locks in moisture and enhances taste. Next, lay the turkey skin-side down, slash the meat gently, and season it again for even flavor distribution.

3-Prepare the stuffing by heating 1 tablespoon olive oil in a pan, then add 1 finely chopped onion and 2 crushed garlic cloves, cooking until soft. Mix in 6 Italian-flavored sausages with skins removed, 50g grated parmesan, a handful of finely chopped sage leaves, 1 tablespoon thyme leaves, 100g ciabatta breadcrumbs, and 3 tablespoons marsala, stirring until well combined. For outdoor enthusiasts, this stuffing can complement grilling recipes like grilled chicken kabobs with vegetables for added variety.

4-Stuff the turkey cavity with the mixture, fold it back, flip it over, and top with 16 overlapping slices of streaky bacon, tying it securely. Place the turkey in a roasting pan with 50ml water for gravy, cover with foil if needed to avoid over-browning the bacon, and roast for 1 hour 15 minutes to 1 hour 30 minutes until it reaches 70°C internally. Let it rest for at least 30 minutes to keep the juices in place. Serve with sweet and sour sprouts for a complete meal.

5-To make the side dish, fry 1 large sliced onion in 1 tablespoon olive oil for 20 to 25 minutes until caramelized. Add 600g trimmed and shredded sprouts and a splash of water, cooking until tender. Stir in 25g pine nuts, 75g raisins, and 4 tablespoons vinegar, then cook until the vinegar evaporates and season to taste. This adds a tangy contrast to the turkey’s richness.