One-pan roast turkey cushion with trimmings recipe | delicious. magazine

Ingredients

• 1.5kg whole free-range turkey breast
• 16 rashers smoked streaky bacon, stretched on a chopping board with the back of large knife
• Good quality shop-bought turkey gravy and cranberry sauce
• For the stuffing
• 100g cooked puy lentils
• 2 tbsp olive oil
• 1 onion, finely chopped
• 40g pine nuts, roughly chopped
• 40g unsalted pistachios, roughly chopped
• 40g dried raisins
• 40g dried cranberries
• 300g British free-range pork sausagemeat
• 6 cardamom pods, seeds removed and finely crushed
• Finely grated zest 1 orange
• Finely grated zest 1 lemon
• Large bunch fresh flatleaf parsley, finely chopped
• 75g dried breadcrumbs
• 2 tbsp pomegranate molasses
• For the tray-roast vegetables
• 1.5kg baby new potatoes, halved if large
• 450g baby parsnips, trimmed, halved if large
• Olive oil for drizzling
• 450g baby carrots, trimmed
• 100g prepared kale (see tip)
• You’ll also need…
• Large deep roasting tin; kitchen string; metal skewer or, ideally, digital probe thermometer