Turkey With Chestnut, Rosemary and Apple Stuffing

Ingredients

• 1 small turkey (about 4kg)
• 3 onions, cut into wedges
• 800 ml dry white wine
• 1.2 litres good-quality chicken stock
• 40 gm softened butter
• 18 slices flat pancetta
• 2 tbsp rosemary
• Cherry-cranberry preserve
• 125 gm caster sugar
• 100 ml white wine vinegar
• 200 gm cherries, pitted
• 1 golden shallot, finely chopped
• 1 rosemary sprig, finely chopped
• 200 gm frozen cranberries, defrosted
• Brine
• 250 gm rock salt
• 200 gm white sugar
• 1 tbsp black peppercorns
• 2 fresh bay leaves
• Chestnut, rosemary and apple stuffing
• 60 gm butter, coarsely chopped
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 2 tbsp finely chopped rosemary
• 250 gm coarse fresh sourdough breadcrumbs
• 150 gm pork and fennel sausages, skins removed, meat coarsely crumbled
• 100 gm peeled cooked chestnuts, coarsely chopped (see note)
• 1 small green apple, finely chopped
• Finely grated rind of 1 lemon, juice of ½