Crush pork scratchings and sourdough in a bowl, then mix with pistachios, cranberries, and thyme.
Combine all stuffing ingredients except for the bacon in a separate bowl.
Butterfly and flatten the turkey breast between cling film using a rolling pin.
Spread a 5mm layer of stuffing on the seasoned turkey, roll it tightly in foil, and secure with string.
Preheat the oven to 120°C.
Place the turkey on a rack in a roasting tin with 400ml boiling water and cover with foil.
Roast for 1.5-2 hours until the core reaches 70°C, then rest for 40 minutes.
Preheat the oven to 170°C and line a mould with bacon, leaving excess over the sides.
Pack the remaining stuffing into the mould, wrap with bacon, and bake for 45 minutes until 70°C.
Turn out the stuffing and grill until the bacon becomes crisp.
Brush the turkey with brown sauce, apply the crumble topping and orange zest, then serve with stuffing.