Pre-heat the oven to 180°C.
Mix herbs and butter into a paste, season, and chill.
Extract turkey legs by cutting through skin and socket joints.
Cut away the back oyster to remove legs cleanly.
Bone both turkey legs and stuff them with sausage meat.
Wrap legs tightly in foil and chill until set.
Trim wing tips, wishbone, and back bone from the turkey crown.
Separate the breast skin from the flesh with your fingers.
Stuff herb butter under the breast skin flaps.
Season crown and cover loosely with foil in a roasting tin.
Cook foil-wrapped legs at 180°C for 45 minutes.
Reduce heat to 160°C for 15 minutes, then unwrap and cook for 30 minutes more.
Roast crown at 180°C for 1 to 1.5 hours until juices run clear.
Let the turkey rest for 30 minutes before carving.
Sauté stuffing onion in butter for five minutes until soft.
Stir in herbs for one minute then add breadcrumbs.
Cook with zest and pine nuts for seven minutes until browned.
Mix in fresh parsley and serve the stuffing warm.
Sauté gravy onion in oil, then reduce wine with herbs.
Add stock and reduce by half, then add cream and boil for five minutes.
Strain gravy, add turkey pan juices, and boil for two minutes.