1First to make the glaze, put the orange juice, cranberry sauce and Port in a small pan. Bring to the boil, then turn the heat down to low and simmer, stirring regularly, for 15 minutes or until reduced and thickened. Set aside until ready to use
2Meanwhile, make the stuffing, heat the oil in a large frying pan over a medium heat and cook the onion for 9 minutes, stirring regularly, until translucent. Stir in the garlic and cook for another 1 minute until softened. Tip the onion mixture into a mixing bowl and stir in the herbs, breadcrumbs, cranberries and 60g of the melted butter until combined. Season the stuffing with salt and pepper and leave it to cool
3Preheat the oven to 220°C/425°F/Gas 7. Place the turkey, skin-side down, on a work surface and make a vertical cut along the length of the joint and three-quarters of the way into the breast (you could ask your butcher to do this for you). Open the turkey out like a book. Lay the turkey between 2 large sheets of cling film and using a meat mallet or the end of a rolling pin, flatten the breast a little so it’s an even thickness
4Spoon the stuffing evenly over one half of the turkey breast, pressing it down firmly. Fold the turkey over to encase the stuffing and press the stuffing in if it tries to escape around the edges. Arrange the bacon over the top of the breast, tucking it in underneath, then use kitchen string to tie it at 2.5cm intervals into a tight, long roll
5Put the turkey on top of the rack in a roasting tin and brush it with the rest of the melted butter, then season. Pour 350ml water into the bottom of the tin. Roast the turkey for 30 minutes, then turn the heat down to 180°C/350°F/Gas 4 and roast for 50 minutes, occasionally basting the meat with the pan juices
6Spoon some of the cranberry glaze over the top of the breast and roast for another 10 minutes; repeat this stage and cook for a final 10–15 minutes until the turkey is golden and the juices run clear when the meat is pierced with a skewer
7Remove the turkey from the oven, transfer it to a warm plate and cover with foil and tea towels to keep it warm. Leave to rest for 20 minutes. (Reserve the juices in the pan to make the gravy and the remaining redcurrant glaze to make a cranberry sauce, see below.) Carve the turkey into slices and serve with crushed roast potatoes, vegetables, gravy and accompaniments.