Stuffed turkey crown is almost cooked but there is virtually no juices how can I rectify this 
I use an infusion technique, I learned from my mother. It is a bit time consuming but provides you with a nice quantity of sauce (gravy) at the end. This is good for any roast, either chicken, turkey, lamb, goat, pork, veal, etc. For a start, I marinate/add a mix of herbs and olive oil, white wine and water to the roast. Every 20 minutes I open the oven and use a large spoon to rinse the top of the roast with the sauce. Add a little water and white wine to keep a decent quantity of sauce. Repeat this every 20-30 minutes until the roast is ready. If your oven dries the roast quickly, or you don't have time to repeat the infusion too often, cover the roast with aluminum foil. But remove the foil about 20 minutes before the roast is finished. 