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Preheat the oven to 200C.
Bring the turkey to room temp. If frozen, defrost completely. Remove giblets and roast in the meat tray for added flavour for your gravy.
Cut the skin between leg and breast and open out the legs to allow the heat to penetrate quicker. Halve the orange and garlic bulb and place in the bird’s cavity. Brush all over with olive oil. Season and place in a roasting tray.
Cook at 200C for 30 mins, then turn down to 160C for about 2 more hours. Allow 20 mins per kilo plus 30 mins. Allow 30 mins for resting the bird. This makes it tender and juicy. Pierce the thickest part of the leg with a skewer. The juices should run clear.
Meanwhile, peel and chop your tatties. Heat the duck fat in a roasting tray until very hot. Boil the tatties for 10 mins in salted water. Drain well. Shake to roughen up the edges and season with pepper. Tip the par-boiled potatoes into the hot fat and stir. Turn after 20 mins. Cook for 20 more mins until golden.
Peel and quarter the parsnips. Remove woody centre and place in a roasting tray. Toss in olive oil, season and place in oven for 20 mins. Squeeze over 2 tbsp honey and cook for 10 more mins.
Wrap each sausage in a strip of streaky bacon. Cook on a tray on greaseproof paper for 30 mins.
Remove each sprout root and any loose outer leaves. Make a slash in the stalk end. Blanch for 6-7 mins. Fry the pancetta in some turkey fat from the meat tray. Drain the sprouts. Add to the bacon and stir fry for 2 mins.
For the gravy, pour off the clear fat from the roasting tray leaving the meat juices. The turkey should be resting in a warm place on a serving dish. Place the meat tray on a medium hob and scrape up the juices and sticky bits. Whisk in 2 tbsp flour until smooth and slowly whisk in warm chicken stock until you have a gravy. Strain and serve in a warmed jug. Carve the turkey and serve.