Step 1. Prepare the traditional stuffing. This will go on the base of the roasting tray.
Over medium heat, Melt the butter in a saucepan with the onion for 2-4 minutes until translucent. Remove from the heat.
In a bowl, combine the bread crumbs, chopped herbs and lemon zest. Pour over the onion and butter mixture and stir well. Season the stuffing and allow the stuffing to cool completely in the bowl overnight.
Step 2 ; prepare the sausage meat stuffing. This will go in the neck cavity.
In a large bowl mix together the sausage meat, cranberries, onion, garlic, herbs and season well with salt and pepper. Keep aside covered until needed.
Step 3; remove the turkey giblets if supplied. Keep aside for later use.
Step 4 ;
In a small bowl, beat the 100g of butter with the lemon zest and sage until pliable texture. Then, on the turkey, from the neck cavity ( or wishbone cavity), using your finger very gently loosen up the skin attached to the breast ( been careful not the burst or slit the skin!). push in the lemon and herb butter.
Step 5; pack the sausage meat stuffing in the neck cavity to give a smooth shape. Any excess roll in a baking parchment paper into a pudding shape then warp in tin foil to roast with the turkey the next morning.
Place the turkey crown and stuffing back in the refrigerator for the night.