Striving for nothing but the best this Chrimbo? Us too...
1. Add butter and herbs under the skin
In a bowl, mix together 125g softened unsalted butter, 1 heaped tbsp chopped fresh thyme leaves, 20g chopped fresh sage, 2 crushed cloves of garlic. Gently pull the skin away from the flesh, spoon in the butter and herb mix.
2. Spread it evenly over the bird with your fingers
This'll give you super-crispy skin.
3. Lay strips of smoked streaky bacon over the top, overlapping in a zigzag
This goes nice and crispy once baked.
4. If you're stuffing your turkey - now's the time to do it
See our step-by-step guide here.
5. Tie the legs together
This helps it cook more evenly - otherwise the breast can end up dry. Place in a large roasting tin.
Timings 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.
7. Ready to carve
See our full guide to carving the turkey here.