One-pan roast turkey cushion with trimmings

Method

1. Heat the oven to 190°C/170°C fan/gas 5. Put all the ingredients for the stuffing in a large bowl, season with salt and black pepper, then mix well using your hands.
2. Lay the turkey breast on a board, skin-side down, pointing towards you. Cut vertically down the middle, two thirds of the way through. Use your hands to open the meat out slightly then, at the bottom of your cut, slice horizontally into each half to make a pocket on each side, being careful not to cut all the way through. Open out the meat, then use your hands to press the stuffing into the centre of the joint. Fold the meat back over the stuffing to encase, then shape the joint into as much of a round as you can. Tie a loop of string completely around the joint quite tightly, then do this another 2-3 times, neatly spacing the string to form a cushion-shaped parcel. Flip the parcel over, drape the bacon over the top and sides to cover (see Make Ahead), then put in the roasting tin and roast for 30 minutes.
3. Meanwhile, for the vegetables, toss the potatoes and parsnips with a good drizzle of oil and season. After 30 minutes in the oven, cover the turkey parcel with a double layer of foil and tip the potatoes/parsnips into the roasting tin around the joint.
4. After 30 minutes more, add the carrots to the roasting tin, toss all the vegetables in the cooking juices and oil in the tray, then roast for another 30 minutes. After this time, check the turkey by pushing a metal skewer into the centre of the turkey parcel. Keep it there for 3 seconds, then remove and test on the inside of your wrist – when the meat is cooked the skewer should feel hot. (Or better, use a digital probe thermometer – if it reads 72°C the turkey is ready.) Transfer from the tin to a board and leave to rest covered with foil.
5. Toss the kale (see tip) in a splash of hot water with a sprinkle of salt. Add to the root veg in the roasting tin, tossing everything well. Drizzle over the pomegranate molasses, then return the tin to the oven for a final 15 minutes until the kale begins to crisp and the root veg are tender and caramelised. Carve the turkey into wedges, teasing out the string as you do so, and serve with the veg with gravy and cranberry sauce.