Ingredients

Step by step

1. Crush the saffron threads (if using) between your fingers and put in a cup with 1 tablespoon of warm water. Let sit for 20 minutes. Meanwhile, put 25g butter in a pan over a medium heat. Once melted, add the leek and garlic and sauté for 3-4 minutes or until soft. Add the sage, rosemary and thyme for the final minute, then set aside to cool slightly.

2. To a large bowl, add the dried fruit, breadcrumbs, sausagemeat, beaten egg, the cooled leek mixture and the saffron water. Season and mix until combined. Set aside.

3. Debone each turkey thigh by cutting down the side of each bone and then carefully slicing down behind the bone and removing it. Pat dry the skin, then season both sides of the meat well. Divide the stuffing between the two thighs, placing it down the centre of the meat, then roll up and secure with kitchen twine, tied at 2-3cm intervals. Wrap in clingfilm, then transfer to the fridge to chill for at least 2 hours or overnight. (Roll any excess stuffing into balls and bake for 20-30 minutes to serve on the side.)

4. Remove the turkey from the fridge and leave to stand for 30 minutes. Preheat the oven to 220°C, fan 200°C, gas 7. Remove the clingfilm and place the thighs on a rack over a roasting tin. Pour half the chicken stock into the bottom of the tin, transfer to the oven and roast for 15-20 minutes or until the turkey is light golden-brown. Reduce the heat to 180°C, fan 160°C, gas 4, and roast until the centre of the meat reads 73°C on a meat thermometer – around 50-60 minutes. Remove the turkey and let rest for 15 minutes.

5. Meanwhile, melt the remaining butter in a pan over a medium heat, then add the flour and whisk in. Pour in the remaining stock and the roasting juices from the tin. Whisk together and season well, then simmer over a mediumlow heat until thickened, around 10 minutes.

6. Carve the turkey joints into slices and serve with the gravy.