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!

For an easier to carve option this Christmas day, try this rolled turkey breast, which is stuffed with a sweet and aromatic stuffing.