Jointed stuffed turkey with clementine, thyme and honey glaze

Heat the olive oil in a pan and sauté the onion and garlic until soft and fragrant

Combine with the sausage meat, herbs, breadcrumbs and beaten egg. Season well and mix thoroughly

Preheat the oven to 180°C fan

Pat the turkey pieces dry and season all over with salt and pepper

Carefully loosen the skin of the breasts and thighs with your fingers. Slide a few spoonfuls of stuffing underneath the skin, pressing it flat and evenly across the meat. If the thighs have been butterflied by your butcher, spread the stuffing inside and roll them up tightly. Tie all the pieces with butcher’s string at 2-3cm intervals to secure the filling, and for a neater shape and even cooking

Roll any remaining stuffing into small balls

The different pieces of turkey need to be cooked to different temperatures, and for different times. The wings (and any extra stuffing balls) take roughly 30 minutes, breasts 50 minutes and thighs and drumsticks 75 minutes. As a result, we’ve staggered when the pieces are added to the oven

Place the thighs and drumsticks in one roasting tray and the breasts skin-side up in another. Drizzle both with olive oil and season

Add both trays to the oven. After 20 minutes, add the stuffing balls to the roasting tray with the turkey breasts. Roast for 15 more minutes

After 45 minutes, add the wings to the tray with the thighs. Continue roasting for 15 more minutes

While the turkey cooks, simmer all the glaze ingredients gently for 5-7 minutes until thickened and glossy

Once the wings and stuffing have been in for 15 minutes, turn the oven up to 200°C, and brush the turkey pieces generously with the clementine glaze. Cook everything for a final 15 minutes, then check the internal temperatures. White meat (the breasts) should be cooked to 74°C, and dark meat (thighs, wings and legs) to 80-82°C

Once the turkey is at temperature, remove it from the oven, cover the tray with foil and rest for 20-30 minutes before carving