1. Preheat the oven to 200°C.

2. Prepare the stuffing by placing a heavy frying pan on a high heat. Add the duck fat, then cook the onions, garlic, bacon and chilli until the onion is translucent. Add the white wine and cook for a few minutes. Take off the heat, add the herbs and breadcrumbs, season well and set aside.

3. In a large pot, add enough water to cover the potatoes, bring to the boil and cook them, skin on, for 12 minutes. Drain and set aside. 

4. Wipe the inside of the turkey clean with kitchen paper and put it in a large baking tray. Pack the cavity with stuffing and season the turkey.

5. Cook in the oven for 30 minutes at 200°C then turn down the heat to 160°C and continue cooking until the meat is done, about another 90 minutes. If you're using a meat thermometer, keep checking until it reaches 70°C. 

6. When the turkey is nearly ready, break the boiled chat potatoes in half with your hands and put them in a baking tray. Melt the duck fat in a saucepan and pour over the top, season with well with salt and pepper.

7. When the turkey is done, remove from the oven, turn the heat back up to 200°C and roast the potatoes until golden brown and crunchy, about 25 minutes.

8. Meanwhile, let the turkey rest in the baking tray for 20 minutes, so the meat relaxes and the juices come out. Remove the turkey from the tray and put on a chopping board. Skim off most of the oil on top of the liquid in the tray, reserving the pan juices.

9. Put the tray back on the stove on a high heat and mix in the tomato paste using a whisk, lifting any crusty bits stuck to the tray. Add the red wine and keep the gravy bubbling until it's the right consistency (or you can thicken it by whisking in some flour and butter). Season the gravy well and pour into a jug. Pull most of the stuffing out of the turkey and put in a serving bowl.

10. To serve, carve the turkey and put it on the table with the potatoes, stuffing and gravy.