Stuff the front of the bird with bread stuffing, then the rear cavity fill with onion, garlic and citrus fruits and tie up the turkey. Rub the olive oil over the turkey, then the black pepper. (not salt as this will dry out the meat) Set the oven to run, after the pre-heat, place the turkey onto an oven grid with a solid container underneath with the vegetables. The following day, either leave the turkey in the oven until needed, or place in a Holdomat at 75oC, until needed