1 Preheat the oven to 190ºC/R5. Finely chop the semi-dried tomatoes and combine with the butter and chopped herbs. Season. Loosen the skin from the turkey breast by pushing your hand under the skin at the neck and working your way up and over the breast meat and legs. Push the flavoured butter into this pocket and spread over as evenly as you can. Fill the cavity at the neck with the sausage meat, pull the skin under the turkey and secure with skewers. 2 Place the herbs on top of the breast and legs and cover with the bacon. Place a sheet of greaseproof paper over the top and secure in place with string. 3 Place the turkey, breast side down, in a large roasting tin and pour the wine all around. Cover with foil and roast for 20 minutes per 450g (1lb) plus 20 minutes. Halfway through cooking turn the turkey over so it’s breast side up, recover with foil and return to the oven. Remove the foil and take off the greaseproof paper for the last 30 minutes of cooking.
Rich wine gravy
✩ Juices from the cooked turkey ✩ Turkey or chicken stock ✩ 300ml (10fl oz) white wine ✩ 25g (1oz) butter ✩ 25g (1oz) flour ✩ 3 tbsp redcurrant jelly 1 Pour the juices from the cooked turkey into a jug and skim off any fat. Make up to 900ml (1½pt) using stock. Heat the butter in a saucepan, add the flour and cook for 3 minutes, stirring all the time. 2 Whisk in the juice and stock liquid and add the wine. Bring to the boil, whisking all the time, then simmer for 15 minutes. Whisk in the redcurrant jelly and serve.
1 Preheat the oven to 200ºC/R6. Heat the butter in a large pan, add the shallots and cook for 15 minutes. Add the apricots and chestnuts, season and cool. 2 Combine the sausage meat in a bowl with the cooled shallot mixture and add the herbs. Press into a 20cm (8in) roasting tin and roast for 30 minutes.
Cranberry sauce
✩ 500g (18oz) fresh or frozen cranberries ✩ 100ml (3½fl oz) ruby port ✩ 100g (3½oz) light brown sugar ✩ Juice and zest 1 large orange ✩ 1 cinnamon stick ✩ A pinch ground cloves 1 Place everything in a pan and gently bring to the boil. Simmer for 10 minutes until thickened and jammy. 2 Remove cinnamon stick, spoon into a serving dish and cool.