125g herb flavoured bread of your choice
50g butter
1 small onion, chopped
Leaves from a few fresh thyme sprigs
1.5kg boned turkey crown
8 slices prosciutto
Tubs of fresh chicken gravy, fresh bread sauce and fresh cranberry sauce, to serve
Fresh rosemary sprigs, to garnish
1 x Pyroflam Roaster (35x22cm)

To prepare: Break up the bread, put into a food processor and whizz into breadcrumbs. Melt the butter in a pan over a medium heat and cook the onions for 5 minutes, until softened. Stir in the thyme and the breadcrumbs and season.
Open out the turkey, skin side down. Put the stuffing down the centre and fold over each side of the turkey to enclose. Lay out the prosciutto slices in a large square so they are slightly overlapping. Put the turkey down the centre and wrap in the prosciutto. Tie in place with 4 pieces of string. Weigh to calculate the cooking time.
To cook: Preheat the oven to 200°C/fan180°C/gas 6. Put the turkey in a roasting tin and roast for 20 minutes per 500g. (A 1.5kg boned turkey takes 1 hour.) Transfer to a platter, cover with foil for 10 minutes. Tip the fresh gravy into the roasting tray and heat through. Heat up the bread sauce according to the tub's instructions.
To serve: Drain any juices from the platter into the gravy. Garnish the turkey with a few rosemary sprigs and serve with the gravy, cranberry sauce and bread sauce