To make the stuffing, peel and dice onion. Add onion, butter and chopped sage to frying pan. Once the onion is soft add the breadcrumbs and stir well until combined. Pour onto buttered tin foil, roll tightly and refrigerate until needed.

Preheat the oven to 190c/gas mark 5. Make the flavoured butter by mixing in crushed garlic, orange zest and chopped herbs. Use hands to spread the butter evenly under the skin of the turkey crown. Add the turkey and giblets to a roasting pan, drizzle with the oil. Cover with foil and cook based on recommended cooking time for the weight. 1 hour 40 minutes for a 1.5kg turkey crown.

Baste regularly and remove the foil for the last 30 mins of cooking time. Once cooked remove from the oven, cover with foil. Allow the meat to rest for at least 30 mins, whilst cooking the potatoes, stuffing and vegetables.

Turn oven to 200 C /gas mark 6. Peel and dice the potatoes into cubes and slice the carrots. Blanch the vegetables separately in boiling water for 5-10 mins until tender. Drain the potatoes and dry. Sprinkle with rosemary and toss in flour before adding to roasting tin with a little oil.

Roast the potatoes and stuffing for 30 mins. Slice red onion and sprinkle over the potatoes for the final 10 mins. Add blanched sprouts, butter, herbs and diced onions to a pan and grate in the nutmeg. Add the blanched carrots, butter and fennel seeds to a pan. Cook both for 5 -10 minutes. Sprinkle the tarragon over the carrots before serving.

To make the gravy, reserve the giblets and cooking juices and place roasting tin directly over a medium heat. Stir in the flour, add the chicken stock and whisk together for 5 mins before passing through a sieve. Bring it all together and serve on warm platter and carve the turkey.