This recipe is from the Christmas 2016 Olive Magazine. It is easier to do than it looks and tastes fantastic, well worth making. (It's called Janine's Porchetta Style Turkey in the magazine.)
Get a turkey crown that is already boned to save yourself time and trouble, any good butcher could do this in minutes for you.
Serves 10-12
Ingredients
8 herb and garlic sausages, skinned (or any flavour you like)
100g grated fresh parmesan
handful of fresh sage leaves, chopped
200g chunk ciabatta, roughly chopped and soaked in 6 tbsp milk
1 x 3-4kg boned turkey crown
approx 18 slices unsmoked, thin streaky bacon
Mix the sausagemeat, parmesan, sage, soaked bread and some seasoning with your hands until well mixed.
Put the turkey, skin-side down onto a board. You want to butterfly the breasts open. The easiest way to do this is make 3 incisions, about 2cm deep, lengthways, making the turkey breasts wider.
Spoon the stuffing evenly over the surface of the turkey, then bring both sides of the turkey into the middle until all the stuffing is enclosed. You can use a skewer to keep the ends together and keep the shape if you like.
Lay the bacon out on a board and run the flat of a knife along to make the slices longer.
At this point I placed a large piece of cling film onto my kitchen surface and over lapped the bacon on this.
Sit the turkey on the bacon, skin side down, then using the cling film to help, wrap the bacon around the turkey. Flip over and tie with kitchen string so that the turkey holds it's shape whilst cooking.
Weigh the stuffed joint to calculate the cooking time at 20 minutes per 500g.
When you are ready to cook, heat the oven to 190ºC/Gas 5. Put the turkey into a roasting tin, neat side up and cook for the calculated time. Cover with foil if it seems to be browning too much in the last half--hour. Rest under loose foil for 20 minutes before carving.
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