Striving for nothing but the best this Christmas? Us too. Follow our easy guide to the ultimate Christmas lunch
In a bowl, mix together 125g softened unsalted butter, 1 heaped tbsp chopped fresh thyme leaves, 20g chopped fresh sage and 2 crushed cloves of garlic. Gently pull the skin away from the flesh and spoon in the butter and herb mix.
Spread the butter evenly over the bird with your fingers. This'll give you super-crispy skin.
Lay strips of smoked streaky bacon over the top, overlapping in a zig-zag. This goes nice and crispy once baked.
If you're stuffing your turkey, now's the time to do it.
Tie the legs of the turkey together. This helps it cook more evenly, so the breast doesn't end up dry. Place the turkey in a large roasting tin. Timings for cooking depend on the size of your turkey – refer to your pack for instructions. Once cooked, insert a skewer into the thickest part of the leg, if it's done, the juices should run clear. Rest it for 30 mins in a loose cover of foil to let the juices redistribute around the turkey.