Orange-glazed turkey breast with apricot and pistachio stuffing

Ingredients

• 2 kg boneless turkey breast
• 1 tbsp sea salt flakes or kosher salt
• 1⁄2 tsp cumin seeds, lightly toasted and crushed
• 1⁄4 tsp dried rosemary
• 1⁄4 tsp finely ground black pepper
• 16 slices unsmoked streaky bacon
• 2 onions, roughly chopped
• 2 carrots, roughly chopped
• 2 celery sticks, roughly chopped
• 6 garlic cloves, bashed
• 2–3 bay leaves
• A few thyme and rosemary sprigs
• 3 tsp Seville orange marmalade
• 1 tbsp whisky or bourbon (optional)
• 2–3 clementines, halved
• For the stuffing:
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 3 good-quality pork sausages, casing removed
• 75 g dried apricots, roughly chopped
• 75 g pistachios, roughly chopped
• 50 g fresh breadcrumbs
• Handful parsley, finely chopped
• Finely grated zest of 1 orange
• You will also need: Kitchen string, to tie