Step 1

Put bread, zest and onion in a food processor. Process to coarse crumbs for stuffing.

Step 2

Preheat oven to 160°C fan-forced (180°C conventional). Discard neck from turkey. Pat dry inside and out with paper towel. Put turkey on a board. Tuck wings behind. Loosely fill neck cavity with some of the stuffing. Using toothpicks, secure skin over neck cavity to enclose stuffing.

Step 3

Fill large cavity with remaining stuffing. Secure skin over cavity with toothpicks.

Step 4

Tie legs together with kitchen string.

Step 5

Put a greased wire rack in a large roasting pan. Put turkey on rack. Brush with butter. Season. Cover tightly with lightly greased foil. Roast turkey for 2 hours. Remove foil.

Step 6

For the Glaze, in a small jug combine butter, honey, thyme and mustard. Brush turkey with half of the glaze mixture after roasting for 2 hours.

Step 7

Roast, uncovered, for a further 1 hour 15 minutes, brush with remaining glaze halfway through cooking, until golden and juices run clear when thigh is pierced with a skewer. Cover with foil. Set aside. Remove toothpicks.

Step 8

Meanwhile, for walnut greens, line a small oven tray with baking paper. Heat sugar and water in a small frying pan on low heat, stirring for 3-5 minutes or until sugar has dissolved. Increase heat to high. Bring to boil. Boil, without stirring, for 5 minutes or until mixture turns light golden. Add walnuts, shaking to coat, cook for 1 minute until golden. Spoon walnuts and toffee onto prepared tray. Set aside to cool, then roughly chop.

Step 9

Using a wooden spoon, beat butter in a bowl until smooth. Stir in blue cheese and garlic. Season.

Step 10

Heat oil in a large frying pan on medium-high heat. Cook broccolini, beans and asparagus, tossing, for 8 minutes or until well-charred and just tender. Transfer to a serving platter. Dot butter mixture over greens and sprinkle with toffee walnuts.

Step 11

Serve turkey with greens, gravy and rosemary sprigs.