Preheat the oven to 180°C/350°F/Gas 5. Weigh the turkey and calculate cooking time allowing 20 minutes per kg + 70 minutes. Stand the turkey crown in a roasting tin and roast for the calculated time.
Meanwhile make the stuffing, heat the butter in a pan and fry the onion and leek until softened. Stir in the grated apple and thyme and cook for 1 minute. Remove from the heat, transfer to a bowl and stir in the nuts, breadcrumbs, eggs and seasoning.
Allow the stuffing to cool, then roll into small balls. Place in a single layer in a shallow ovenproof dish.
When the turkey has 30 minutes cooking time left, place the stuffing balls in the oven on the lower shelf. To test if the turkey is cooked, pierce the thickest part of the breast with a skewer – the juices should run clear.
Serve the turkey with vegetables, roast potatoes, gravy and cranberry sauce.
Tips: Once the turkey is cooked, cover it loosely with foil and leave in a warm place to stand for 15-20 minutes before carving. This allows the juices to flow back into the meat making it easier to carve and more succulent
Make a gravy to serve with the turkey by placing the empty roasting tin on the hob and pouring in 150ml/1/4pt red wine. Bring to the boil, scraping the bottom of the tin so any pan juices are incorporated and then add 450ml/3/4pt chicken stock and 1tsp dried thyme. Bring back to the boil and simmer for 2-3 minutes.