Roast turkey | Gourmet Traveller

Ingredients

• 1 turkey (about 4kg, see note)
• 16 thin slices speck or flat pancetta
• 3 tsp olive oil
• 500 ml (2 cups) brown chicken or veal stock
• 16 small nicola potatoes, halved
• 2 fennel bulbs, cut into wedges
• 12 large green olives
• 4 fresh bay leaves
• 4 thyme sprigs
• Sausage stuffing
• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 tsp fennel seeds
• 2 blood sausages, skins removed, coarsely crumbled
• 3 pork and fennel sausages (about 400gm), skins removed
• 320 gm coarse breadcrumbs, from crusty white bread
• ½ orange, freshly grated rind only
• 1 tbsp each finely chopped thyme and sage