This recipe is complicated but with all the hard work done in advance it makes for an impressive and perfectly cooked Christmas dinner. The legs and breast will take about the same time to cook, the gravy is made simply from the roasting juices and the stuffing is in the legs which you just slice to serve.
Preparing Turkey Crown from whole Turkey: Remove the wings: stretch them out and cut off at the elbow joint. Remove the wish bone: At the top of the breast (neck end) where there is a V, run your knife around the V shape and the wish bone, prying it out (removing the wish bone makes for easier carving). Remove the Legs: Hold the legs and pull away from the turkey to dislocate the hip joint. With a sharp chefs knife (a boning one if you have one), run the knife along the carcase where it meets the thigh and follow the meat on the carcass removing the leg. Remove the carcass under the breast bone so that you are just left with the crown (breast with breast bone). Refrigerate or freeze lower carcass with wings for stock.
Deboning Legs: To Remove the bone from turkey thigh and leg: Cut a slit lengthwise down the turkey leg and thigh, scrape down the bone removing the flesh being carefule not to break the skin. Repeat this process with the other leg and thigh. Remove any sinew and small bones. You should have 2 pieces of meat with skin for stuffing.