How to cook your Turkey this Christmas

We all have our favourite tried-and-tested ways to roast Turkey – this is just a basic recipe, to be tweaked as you wish. Cooking times will vary according to the weight of your Turkey, but as a guide it is a good idea to allow 20 minutes per Kg, plus 70 minutes if the bird or joint is under 4Kg, or plus 90 minutes if it is over 4Kg, at a cooking temperature of 190°C/350°F/Gas Mark 4.

Preheat the oven to 190°C/350°F/Gas Mark 4. If you are using stuffing, push it into the neck cavity of the Turkey, then tuck the flap of skin underneath. Weigh the Turkey to calculate the cooking time (as above), then rub butter all over the skin and add your preferred seasoning. Place the Turkey in a roasting tin and cover carefully with foil, then put it in the hot oven. Cook for the required time, basting once or twice with any juices that collect in the bottom of the tin. Remove the foil for the last 45 minutes of cooking time to allow the skin to crisp nicely. You can check to see if the meat is cooked by piercing the thigh with a clean skewer – the juices should run clear. Place the cooked Turkey on a serving platter and allow it to rest in a warm place (or re-cover with foil) for 20 minutes, to aid carving. Enjoy!