Preheat the oven to 180°C/350°F/Gas Mark 4, 10 minutes before cooking. Heat the oil in a pan and gently sauté the onion, celery and garlic for 5 minutes or until the onion is softened. Remove from the heat and stir in the chopped pepper. Discard any tough outer leaves and stems from the spinach and wash thoroughly. Drain and squeeze out any excess moisture, chop then add to the onion mixture with the remaining ingredients, mixing to a soft consistency with the eggs and brandy.
Use to stuff neck cavity securing the flap over the stuffing with a skewer. Any extra stuffing can be either pan fried in a lightly oiled pan for 12-15 minutes, turning over once during the cooking time then cut into wedges to serve. Or rolled into balls and cooked around the turkey for the last 20 minutes of cooking the time.
Weigh the turkey and calculate the cooking time at 20 minutes per kg + 90 minutes at the end. Place upside down in the roasting tin and place the onion and unpeeled garlic in the open body cavity. Cook in the oven for the calculated cooking time. Turn the turkey the right way up 40 minutes before the end of cooking time and discard the foil if using. (Try to avoid opening the oven door too often while cooking).
Test if cooked by piercing the thickest part with a long clean skewer. If the juices run clear, it is ready. If a little pink then return to the oven a cook a little longer.
Once cooked remove the turkey crown from the oven, place on the serving platter, cover with tinfoil and a clean towel and leave to rest for at least 15 minutes. This will make the turkey easier to carve.
Meanwhile, place the wine and stock in a pan, add the brandy and bring to the boil gently for 3 minutes. Cream the butter or margarine with the flour then whisk small spoonfuls into the gently boiling liquid. Add gravy browning to give a good colour, add the wine jelly or honey. Simmer for 3 minutes then stir in cream if using, adjust seasoning and serve with cooked turkey crown.
For the Stuffing
For the sauce