Step 1

For the stuffing, place oil in a frypan over medium heat. Cook onion, garlic and pancetta, stirring, for 10 minutes or until softened. Add crumbs, pine nuts, herbs, lemon zest, parmesan and stock, then cook, stirring occasionally, for 5 minutes or until stock is absorbed. Cool completely.

Step 2

Preheat the oven to 180°C. Rinse turkey well, then pat dry. Fill cavity with stuffing, placing any leftover stuffing in a greased baking dish, then tie the legs together with kitchen string. Place turkey in a large roasting pan and spread butter over the skin. Cover pan with baking paper and foil. Roast turkey for 2 hours, then remove foil and paper, and add vegetables and herbs to the pan around the turkey.

Step 3

Return turkey to the oven with the extra stuffing and roast for a further 45 minutes or until the juices run clear when the thigh is pierced with a skewer, and the stuffing is crisp on top. Transfer to a platter, cover loosely with foil and rest for 30 minutes.

Step 4

Meanwhile, skim excess fat from the pan and place pan over low heat. Add flour, white wine and stock, then cook, stirring occasionally, for 10-12 minutes until reduced by half. Add Marsala and cook for a further 5 minutes until thick. Strain gravy.

Step 5

Slice turkey and serve with gravy, watercress and stuffing.