Wash the turkey and pat dry with kitchen paper. Peel and bash the garlic clove. Prepare the stock according to packet instructions.
Rub the turkey crown with the garlic clove. Put the meat into a roasting tin, add the olive oil and butter and a generous grinding of black pepper and transfer the tin to the oven. You need to brown the meat on all sides so turn it at least once to seal the meat properly. This should take roughly 10 minutes.
TURN OVEN DOWN TO 180˚C/160˚C FAN/GAS 4
Take the roasting tin out of the oven, add the bay leaves and douse the turkey with two thirds of the stock.
Return the meat to the oven and continue cooking for one hour, basting the turkey every 20 minutes or so.
Meanwhile, put the saffron threads in a bowl, add the remaining hot stock and leave to infuse. Top and tail the spring onions, rinse under running water and cut lengthways into quarters. Peel, quarter and core the pears.
When the turkey has had an hour at 180˚C, put the pears and spring onions around the crown, drizzle with the saffron-infused stock and cook for another 25-30 minutes.
Take the tin out of the oven, cover loosely with foil and leave to rest for about 10 minutes before carving.
Serve the moist juicy meat with the pears and the saffron-infused cooking juices.