Preheat the oven to 220 degrees Celsius.
Heat saucepan until medium hot and drop in butter, sage, and six strips of streaky bacon.
Add two cloves of chopped garlic, and one chopped onion.
Add all the celery and fry gently until ingredients are golden.
Take off heat and stir in breadcrumbs. Add chestnuts, pork mince, egg, lemon zest and seasoning and mix until ingredients are evenly distributed.
Allow to sit for 10 minutes while you make the rosemary, garlic and bacon sprigs.
Slice the bacon strips in half and slice one clove of garlic into thin slivers.
Roll a rosemary sprig and a slither of garlic with the bacon until you have 12 sprigs.
Pierce the thighs and drumsticks of the turkey and place one sprig in each. This will keep them moist while they cook.
Chop the remaining carrots and onions thickly.
Wipe the turkey to get rid of any excess moisture and create a gap between the skin and the flesh of the turkey. Peel back the skin gently.
At the neck, spoon the stuffing between the breast and the skin.
Tie the turkey or seal with skewers to keep the stuffing from falling out.
Place the turkey onto a large baking tray and lather it with olive oil and seasoning.
Place the remaining onions, garlic and carrots around the bird, cover in foil and place in the oven.
Turn heat down to 180 degrees Celsius and cook for approximately 4 hours or until the juices from the thigh run clear when pierced. Remove the foil in the last 45 minutes to create a crispy golden skin.
Remove from oven and rest for 20 minutes
Slice and serve hot.
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