Roast turkey with stuffing-filled onions

Method

1. Preheat the oven to 190°C/fan170°C/gas 5. Scoop the centres from the red onions with a teaspoon to leave a 2-layer shell (reserve a few of the onion centres). Stuff the onions with ⅓ of the sausagemeat stuffing.
2. Stuff the neck end of the turkey (giblets discarded) with the remaining stuffing and put in a roasting tin. Push a few fresh tarragon sprigs and the reserved onion centres into the body cavity and season.
3. Mix the softened butter with the zest of the lemon, and the tarragon leaves. Smear the rest over the turkey. Cover with foil and roast for 2½ hours (or 20 minutes per kg, plus 70 minutes).
4. About 40 minutes before it’s ready, add the stuffed onions to the tin and roast, uncovered, until turkey is cooked. Put the turkey and onions on a platter, cover and rest.