1-Getting started with this Italian stuffed turkey crown begins with simple preparation steps that build flavor step by step. First, set up your workspace by gathering all ingredients and preheating the oven to 190°C (375°F). Place the turkey skin-side down and cut slashes into the meat, then scatter 2 tablespoons sea salt, lemon zest, and thyme leaves over it, pressing them in for better seasoning. This optional dry brining step, done in the refrigerator for 24 hours, makes the turkey extra juicy.

2-Next, heat 1 tablespoon olive oil in a pan and fry the finely chopped onion for 10 minutes until softened, then add the crushed garlic and fry for 1 minute more. Remove from heat and let it cool. In a bowl, mix the sausagemeat, 50g grated Parmesan, finely chopped sage leaves, 1 tablespoon thyme leaves, 100g ciabatta breadcrumbs, 3 tablespoons Marsala, and the cooled onion mixture by hand. Season well to create the stuffing.

3-Preheat the oven if you haven’t already, and if the turkey was brined, drain and pat it dry. Lay the turkey skin-side down and place the stuffing along the center. Fold the sides over the stuffing, flip so the skin is on top, and cover with overlapping slices of streaky bacon. Transfer to a roasting tray and secure with butcher’s string. Drizzle a little olive oil over the turkey and add 50ml of water to the tray for gravy.

4-Roast for 1 hour 15 minutes to 1 hour 30 minutes until the internal temperature reaches 70°C. If the bacon darkens too quickly, cover with foil. Let the turkey rest for at least 30 minutes before carving. For the sweet and sour sprouts, heat 1 tablespoon olive oil and fry the sliced onion with a pinch of salt for 20 to 25 minutes until caramelized. Add the shredded sprouts and a splash of water, stir-frying until they soften. Stir in 25g pine nuts, 75g raisins, and a splash of vinegar, cooking for 3-4 minutes until tender and seasoned to taste.