Supplying quality British free range turkeys to you and your table since 1966

As soon as possible after collecting your turkey, remove all packaging and store in a cool place, preferably at the bottom of your refrigerator. Remove the giblets from the box and keep separately in the cool. The bird is best cooked within two to three days of purchase.

When stuffing the bird remember to make an allowance for the weight of the stuffing and adjust cooking times accordingly. Always leave a gap at the top of the cavity to ensure even cooking. Season the bird with salt and pepper, then place it breast side down (covered with foil if you prefer) in a roasting tin.

The white meat of the turkey cooks faster than the dark, i.e. leg and wing. This is why it's better to cook turkeys breast side down for the first half to three quarters of the cooking time. This will allow the fat deposits in the back to percolate the breast meat, which rests in the juices.

Cook the bird in a fan-assisted oven 160C/320F, Gas Mark 5, AGA hot oven. About 30 minutes before the end of cooking, open the foil if used and turn the bird carefully onto its back to brown the breast.

It's very important not to overcook a turkey. Many people do and are disappointed by how dry the meat can be. The best method is to use a fork on the inside of the thigh. When the juices run clear, the bird is ready.

After removing the turkey from the oven and before carving, allow it to rest for at least 15-20 minutes.