Take the turkey out of the fridge 1 hour before cooking, to allow it to come up to room temperature.
Prepare the stuffing by combining all the ingredients for it apart from the red wine in a large mixing bowl. Mix well with your hands, then add the wine and mix again. Cover and chill for 30 minutes.
Pre-heat the oven to 200° C.
Place the turkeyin a large roasting tray. Stuff the main cavity of the turkey with half of the stuffing - making sure it isn't packed too tightly, so that it cooks through.
Rub the turkey all over with the softened butter and season well. Pour the red wine into the roasting tray and cover the turkey loosely with aluminium foil. Roast for 2 hours, then remove from the oven and discard the aluminium foil.
Roll the remaining stuffing into balls, place them on a lightly greased baking tray and roast them in the oven for 25-30 minutes, or until golden brown and cooked through. At the same time, add the clementine segments to the turkey's roasting tray. Roast for a further 20-25 minutes until golden all over then remove from the oven and cover loosely with aluminium foil. To check that the turkey is thoroughly cooked, gently insert a skewer into the thickest part of the thigh; if the juices run clear it’s ready. Allow to rest for 10 minutes.
Separate the legs from the turkey and place on serving plates. Spoon some stuffing next to the legs. Garnish the plate with clementine segments as well as some lychees. Garnish the lychees with some of the reduced red wine from the roasting tray. Season with salt and black pepper before serving.