Instructions: Place the turkey in a large roasting tin.

Place 20g tarragon the grated zest and juice of the lemon the pecans and the breadcrumbs in a food processor and process until well combined.

Add the eggs salt and pepper and process again.

Push half the stuffing into the neck end of the turkey not too tightly.

Stuff the other half into the body cavity.

Beat the softened butter with the remaining 10g chopped tarragon.

Rub this all over the bird then place in a preheated oven (220C/425F/Gas Mark 7) for 20 minutes.

Reduce the oven to 190C/375F/Gas Mark 5 and continue to cook for about 12 hours basting regularly until cooked through.

Begin testing at 1 1/4 hours by inserting a knife into the thickest part.

The juices should run clear.

Once it is cooked remove to a carving dish to keep warm (loosely covered in foil).

Allow to rest for at least 15 minutes.

Spoon off any excess fat from the tin to leave about 2 tbsp.

Place the tin over a direct heat and add the flour.

Stir to scrape up the caramelised bits then pour in the vermouth and stock.

Cook for 810 minutes whisking constantly until you have a smooth gravy.

Season with salt and pepper.

Carve the turkey into slices and serve with some stuffing the gravy a pumpkin wedge and some green vegetables.

The times given are for a 3kg free range. Add or subtract time for a larger or small bird make sure it is thoroughly cookec before serving.

Serves 8

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