1 Preheat the oven to 230 °C/450F/Gas 8. Place the sausagemeat in a large bowl with the chestnuts, parsley and egg. Add enough breadcrumbs to bind with plenty of seasoning and mix until the mixture comes together.

2 Remove the wishbone from the turkey (if your butcher hasn't already), lay the turkey on its side and crush the bird to crack the backbone, giving a square shape.

3 Spoon the stuffing into the neck of the turkey and loosely fill to ensure the heat penetrates the centre more quickly. Sew up the neck or use skewers or cocktail sticks.

4 Extra stuffing can be baked separately in a foil covered ovenproof dish on the shelf underneath the turkey for about an hour.

5 Place the oil in a large roasting tin and heat in the oven for five minutes. Lift the turkey into the roasting tin, arranging so that one leg is resting on the bottom of the tray to get direct heat.

6 Season and dot the skin liberally with butter. Roast for 30 minutes, reduce the heat to 200 °C/400F/Gas 6 and cook for 30 minutes, turn over and cook for another hour, basting regularly.

7 Place the turkey onto its back, baste and cook for another 15-30 minutes (covering with foil if it begins to brown too quickly) or until the juices run clear when a fine skewer is inserted into the thickest part of the thigh. If the juices are not clear, return to the oven and cook for 15 minutes, then test again. Rest on a warmed serving platter in a warm place for 15-30 minutes. Slice and serve with the Aubergine & Mustard Celeriac Bakes.