Start your Italian stuffed turkey crown adventure by setting up a clean workspace and gathering all items. Follow these steps to create a delicious, aromatic meal that highlights fresh herbs and juicy turkey. This guide keeps things practical and easy for home cooks.

First, place the turkey skin-side down on a board and make shallow cuts into the meat. Rub in 2 tablespoons of sea salt, most of the lemon zest, and thyme to add flavor right away. If you have time, cover and chill it in the fridge skin-side up for 24 hours to let it brine and boost juiciness.

Next, heat 1 tablespoon of olive oil in a pan and fry the chopped onion for about 10 minutes until soft. Add the crushed garlic and cook for another minute, then let it cool. This step builds a flavorful base for your stuffing, keeping everything straightforward and tasty.

Mix the sausage meat with grated parmesan, sage, thyme, ciabatta breadcrumbs, Marsala, and the cooled onion mixture. Season well to create a rich stuffing that complements the turkey. Preheat your oven to 190°C (170°C fan) or gas mark 5, and pat the turkey dry if it was brined.

Place the turkey skin-side down, spoon the stuffing along the center, and fold the sides over to seal. Flip it over and cover the top with overlapping slices of streaky bacon. Tie it securely with string, put it in a roasting tray, drizzle with olive oil, and add 50 ml water to the tray.

Roast for 1 hour 15 minutes to 1 hour 30 minutes until the inside hits 70°C. Cover with foil if the bacon gets too brown too fast. Let the turkey rest for 30 minutes before carving to keep the juices in place.

For the sprouts, heat olive oil and fry the sliced onion with salt for 20-25 minutes until caramelized. Add the shredded sprouts with a splash of water, stir until tender and the water evaporates. Then, mix in pine nuts, raisins, and vinegar; cook for 3-4 minutes until the vinegar fades and everything is tender. Season as needed to finish this side dish.