Preheat the oven to gas 5, 190°C, fan 170°C.
For the stuffing
Melt the butter in a large frying pan over a low heat. Add the onion and cook for 5 minutes until softened but not coloured. Season well. Remove from the heat and set aside to cool completely. Transfer the onion to a large bowl. Add the parsley, sage, sausage meat, breadcrumbs, egg, apricots and pistachios, and stir to combine. Season well. Use one quarter of the mix to stuff the neck end of the turkey and secure the skin with a skewer.
Roll the remaining stuffing into about 20 walnut-sized balls and wrap each one in a slice of pancetta. Place in a small, lightly oiled roasting tin and set aside.
Fill the turkey cavity with the garlic, herbs and two thirds of the onion wedges. Weigh the stuffed turkey and calculate the cooking time at 20 minutes per kilo, plus 90 minutes. Place the turkey in a large roasting tin, spread the skin with the softened butter and season well. Place the remaining onion wedges around the turkey, pour in the wine and a generous splash of water.
Cover the turkey with foil and roast for 3 hours until the juices run clear when you pierce a leg with a sharp knife. Remove the foil 20 minutes before the end of cooking to brown the skin. Top up with a little water if the juices in the tin bubble away. Check the turkey after 3 hours - it may be ready sooner, depending on how full your oven is. Once cooked, transfer to a serving platter, cover loosely with foil and leave to rest for 30 minutes.
Add the stuffing balls to the oven 10 minutes before removing the turkey. Once the turkey has been removed, increase the oven temperature to gas 7, 220°C, fan 200°C and cook for a further 15-20 minutes until golden.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.