1-Place the turkey skin-side down and cut slashes into the meat. Sprinkle with 2 tablespoons salt, most of the lemon zest, and thyme leaves, pressing them in. If you have time, refrigerate it skin-side up for 24 hours to dry brine and enhance the flavors.

2-Heat 1 tablespoon olive oil and cook the onion for 10 minutes until soft. Add garlic and cook for 1 minute, then let it cool.

3-Mix the sausage meat, parmesan, sage, thyme, breadcrumbs, marsala, and cooled onion in a bowl. Season well to create a tasty stuffing.

4-Preheat the oven to 190°C (170°C fan, gas mark 5). If you’ve brined the turkey, drain and pat it dry.

5-Place the turkey skin-side down, add the stuffing along the center, fold the sides over, and flip it. Cover the top with bacon slices, overlapping slightly, then tie with butcher’s string and place on a roasting tray.

6-Drizzle with oil, add 50ml water to the tray, and roast for 1 hour 15 minutes to 1 hour 30 minutes until the internal temperature reaches 70°C. Cover with foil if the bacon darkens too much, and rest for at least 30 minutes before carving.

7-For the sprouts, heat oil in a frying pan and fry the onion with salt for 20-25 minutes until caramelized. Add the sprouts with a splash of water, increase heat, and stir-fry until tender and the water evaporates.

8-Finally, add pine nuts, raisins, and vinegar, cooking for 3-4 minutes until the vinegar evaporates and the sprouts are tender. Season well and serve alongside the turkey.