1

Preheat oven to 200°C. Heat the oil in a medium frying pan over medium-high heat. Cook the leek and onion, stirring, for 5 minutes or until the onion softens. Add the garlic and cook for 1 minute or until fragrant. Transfer to a large bowl. Add the breadcrumbs, almonds, lemon rind and chopped tarragon. Season with salt and pepper and toss to combine.

2

Discard the neck and giblets from the turkey cavity. Rinse the turkey under cold water. Pat dry inside and out with kitchen paper. Spoon the stuffing into the cavity. Use your finger to carefully loosen the skin from the flesh over the breast. Arrange lemon slices and tarragon sprigs under the skin. Tie the legs together with kitchen string.

3

Place the turkey, breast-side up, in a large flameproof baking dish. Lightly spray with olive oil and loosely cover with foil. Bake for 1½ hours, basting every 30 minutes with pan juices. Remove the foil and bake for a further 30 minutes or until golden brown and cooked through (the juices will run clear when the thickest part of the thigh is pierced with a skewer).

4

Transfer the turkey to a plate and loosely cover with foil to keep warm. Set aside for 20 minutes to rest before carving.

5

Meanwhile, drain the excess fat from the baking dish, leaving 2 tablespoons of juices in the pan. Stir in the flour until smooth. Place the dish over medium heat and cook, stirring, for 2 minutes or until lightly browned. Remove from heat. Gradually stir in the stock, lemon juice and mustard. Return to heat and cook, stirring, until mixture boils and thickens. Simmer for 2 minutes. Carve the turkey and serve with the stuffing, gravy and lemon wedges.