A great tip for testing if your turkey is cooked is to pierce the thickest part with a long clean skewer or knitting needle. If the juices run clear, it is ready, if it’s a little pink then return to the oven and cook a little longer. I prefer to use a free range or organic bird for this special occasion. If you want to carve it at the table fill the neck cavity with a bunch of fresh herbs and arrange the roast potatoes and Parmesan crusted parsnips around it, draping them with redcurrant sprigs for that festive touch!