Make roast turkey

Melt 20g of the butter in a medium frying pan over medium-high heat until foaming. Add the pancetta, leek and garlic and cook, stirring, for 5 minutes or until leek softens. Transfer to a heatproof bowl. Add the breadcrumbs, apple, walnut, sage and egg and stir until well combined. Season with salt and pepper

Preheat oven to 180°C. Rinse the turkey inside and out under cold, running water. Pat dry with paper towel. Fill the cavity with breadcrumb mixture. Tie the legs together with unwaxed white kitchen string. Tuck the wings under. Place turkey, breast-side up, in a roasting pan. Brush with extra butter and cover with foil.

Roast in oven for 2 hours, basting every 30 minutes. Uncover and roast for a further 1 hour or until cooked through. (To test, pierce thickest part of thigh with a skewer; turkey is cooked when juices run clear. Alternatively, use a meat thermometer – turkey is cooked when the internal temperature reaches 80°C.) Transfer turkey to a platter. Remove string. Cover with foil and set aside for 20 minutes to rest and allow juices to settle.

Strain the pan juices into a heatproof jug. Melt the remaining butter in the roasting pan over medium heat until foaming. Add the flour and cook, stirring, for 2 minutes or until mixture bubbles. Gradually add the pan juices, wine and stock and cook, scraping the pan with a flat-edged wooden spoon to dislodge any bits that have cooked onto the base, for 5-6 minutes or until gravy boils and thickens. Taste and season with salt and pepper. Strain into a serving jug. Place the turkey on a large serving platter and serve with gravy, along with roast pumpkin, potato and steamed green beans.