Step 1

For stuffing, place all the ingredients in a food processor and pulse until well combined, then set aside.

Step 2

Using a sharp knife, carefully separate the marylands from turkey and chill until required. Remove wings to be left with just the turkey breast on the bone (the crown). Place crown, breast-side down, in a large stockpot. Add stock, wine, onion, garlic, thyme, bay leaves and half the sage. Place over high heat and bring to the boil, then reduce to a simmer and cook, partially covered, for 12 minutes. Completely cover with a lid, remove from heat and stand for 2 hours or until crown is cooked through.

Step 3

Meanwhile, preheat the oven to 200°C. Grease a roasting pan and line with baking paper. Place potatoes, parsnips and eschalots in a large saucepan and add enough water to just cover. Place over high heat and bring to the boil, then drain well. Transfer to prepared pan, add carrots and 1/4 cup (60ml) oil, and toss to coat.

Step 4

Using a sharp boning knife, remove thigh bone from marylands, leaving thigh meat attached to the drumstick. Divide stuffing between thigh bone cavities and roll thigh around stuffing to enclose. Tie at 2cm intervals with kitchen string. Rub with 1 tbs oil and place on top of vegetables.

Step 5

In the last 90 minutes of turkey crown cooking time, roast marylands for 1 hour or until vegetables are tender and juices run clear when the thickest part of a thigh is pierced with a skewer. Set marylands aside, covered with foil, to rest. Increase oven temperature to 250°C and roast vegetables for a further 20 minutes or until slightly caramelised. Toss remaining sage leaves and 2 tbs of oil together and add to vegetables in the last 5 minutes of cooking time to crisp up.

Step 6

Meanwhile, remove crown from pan and set aside, covered with foil, to rest. Strain 3 cups (750ml) cooking liquid through a fine sieve into a saucepan and bring to the boil over high heat. Cook for 20 minutes or until reduced by two-thirds.

Step 7

Remove breast from bone and thickly slice. Place on a platter with sliced marylands and vegetables. Pour over reduced cooking liquid and scatter with roasted sage to serve.