Step 1

To make the pistachio couscous stuffing, place the stock in a medium saucepan over high heat. Cover and bring to the boil.

Step 2

Place the couscous in a large heatproof bowl. Add the boiling stock and use a fork to stir until absorbed. Set aside, uncovered, until cooled to room temperature. Use a fork to separate the grains.

Step 3

Meanwhile, heat the oil in a medium frying pan over medium-high heat. Add the onions and cook, stirring often, for 8-10 minutes or until soft. Stir in the lemon juice. Remove from the heat and set aside for 10 minutes or until cooled to room temperature.

Step 4

Add the onion mixture, lemon rind, semi-dried tomatoes, pistachios and parsley to the couscous. Use a fork to mix until well combined. Taste and season with salt and pepper. Set aside.

Step 5

Remove the excess fat, giblets and neck from the cavity of the turkey and use paper towel to wipe both inside and out. Don't wash the skin as it contains natural oils that help keep the meat moist during cooking.

Step 6

Place an oven shelf in the lowest position so the turkey will be in the centre of the oven. Remove remaining shelves. Preheat oven to 180°C.

Step 7

Loosely fill the upper and lower cavities of the turkey with the prepared stuffing. Tie the turkey legs together with white unwaxed string and tuck the neck flap underneath. Combine the butter, oil and garlic in a small bowl. Generously brush the turkey all over with half the butter mixture. Place the pancetta slices over the turkey breast, legs and wings (this will also help keep the meat moist during cooking).

Step 8

Select a flameproof roasting pan a little larger than the turkey, with sides 4-5cm high. Place the turkey on a roasting rack in the roasting pan. Cover the turkey completely with non-stick baking paper and then foil. Tuck the foil around the edges of the pan to seal. Roast the turkey in preheated oven for 1 hour. Remove from the oven and baste with some of the remaining butter mixture. Cover and roast for a further 1 1/2 hours, basting every 30 minutes with the remaining butter mixture.

Step 9

Remove the turkey from the oven. Remove the foil, baking paper and pancetta, and discard. Baste the turkey with the pan juices and roast, uncovered, for a further 25-30 minutes or until it is golden and just cooked through. (The turkey is ready if the juices run clear when the thickest part of the thigh is pierced with a skewer.) Transfer the turkey to a warmed serving plate or platter. Cover loosely with foil and set aside in a warm place for 20 minutes to rest. Reserve the pan juices to make the tomato pesto gravy (see related recipe left). Carve the turkey and serve warm.