French-roast turkey with sage, pear and bulgur wheat stuffing

Preheat the oven to 180°C. Separate the turkey skin from the meat around the breast area, by using your fingertips and a knife, then press the butter in under the skin. Season the turkey well then tie the legs together with kitchen string.

Place the vegetables, stock and wine in the bottom of a large oven tray (preferably one with a tight-fitting lid). Place the turkey on a small wire rack over the vegetables, cover with foil or a lid and roast, 30 minutes for each kg, plus an additional 30 minutes (eg. a 2kg turkey will cook for 1 hour and 30 minutes). Remove the foil during the last 30 minutes of cooking and roast until golden brown. Remove from oven, cover with foil and allow to rest for at least 20 minutes before carving.

For the stuffing, preheat the oven to 180°C. Heat the olive oil in a pan over medium heat and sauté the bacon strips until just golden but not crispy. Remove from pan and set aside. In the same pan, sauté the onions over low heat until caramelised and golden, 8 – 10 minutes. Increase the heat then add the sage and stir-fry until crispy. Remove from heat and stir in the bulgur wheat, pears, breadcrumbs and egg. Season to taste.

Line a 12-hole muffin tin with three to four strips of bacon in a criss-cross style, then fill with the stuffing before roasting in the oven, 30 minutes. Serve the turkey with the delicious stuffing cups.