To make the stuffing if making ahead for the fridge or freezer:

Add the stuffing to a mixing bowl and pour over the amount of boiling water stated on the packet along with the orange juice. Leave to stand according to the packet instructions.

Add the sausage meat, cheese and chestnuts and mix with your hands until they all come together.

Add to a large labelled freezer bag and freeze flat.

Once ready to cook:

Oven: Remove from the freezer and leave to fully defrost. This can now be used to stuff your turkey or be cooked separately. To cook separately, preheat the oven to 180°C/160°C fan and line a 900g loaf tin with greaseproof paper. Press the stuffing mixture into the tin and cook for 25–30 minutes until cooked through.

Air fryer: Remove from the freezer and leave to fully defrost. This can now be used to stuff your turkey or be cooked separately. To cook separately, preheat the air fryer to 180°C and line a 900g loaf tin with greaseproof paper. Press the stuffing mixture into the tin and cook for 20–25 minutes until cooked through.

To make the stuffing now:

Follow the method in the ‘making ahead’ section up until the end of step 2. This can now be used to stuff your turkey or be cooked separately.

Oven: To cook separately, preheat the oven to 180°C/160°C fan and line a 900g loaf tin with greaseproof paper. Press the stuffing mixture into the tin and cook for 25–30 minutes until cooked through.

Air fryer: To cook separately, preheat the air fryer to 180°C and line a 900g loaf tin with greaseproof paper. Press the stuffing mixture into the tin and cook for 20–25 minutes until cooked through.

To make the turkey, if making ahead for the freezer:

Place your turkey in a roasting tin, breast-side up.

Gently ease your fingers between the skin and the breast meat to lift the skin away from the breast, starting from the end nearest the cavity. Using your fingers, push the soft butter up under the skin, smoothing it from the outside to cover the breast. This will help the breast stay moist. Season all over with salt and pepper.

Take the stuffing and stuff it into the neck of the turkey at the opposite end to the cavity.

Lay the rashers of bacon diagonally across the breasts and legs.

Cover with cling film and this will keep in the fridge for up to 2 days.

Once ready to cook:

Remove the turkey from the fridge 1 hour before planning to cook to allow it to come up to room temperature. Preheat the oven to 180°C/160°C fan. Place the turkey in the oven and cook according to the timings below, covering loosely with foil if the bacon starts to catch. I recommend using a meat thermometer to ensure your turkey is cooked through – the internal temperature of the breast meat should be 75°C.

To make the turkey now:

Follow the method in the ‘making ahead’ section up until the end of step 4. Preheat the oven to 180°C/160°C fan. Place the turkey in the oven and cook according to the timings below, covering loosely with foil if the bacon starts to catch. I recommend using a meat thermometer to ensure your turkey is cooked through – the internal temperature of the breast meat should be 75°C.

Cooking time guidelines: If your turkey is over 4kg, calculate 20 minutes per kg, plus 90 minutes. If your turkey is under 4kg, calculate 20 minutes per kg, plus 70 minutes. Once cooked, wrap up well in tin foil and tea towels until needed, then carve up and you are ready to go!