Allergens in BOLD: British Turkey, Stuffing ingredients: White Breadcrumbs (Fortified WHEAT Flour [WHEAT Flour, Calcium Carbonate, Iron, Niacin, Thiamin] Salt, Yeast), Ciabatta Breadcrumb (Fortified WHEAT Flour [WHEAT Flour, Calcium Carbonate, Iron, Niacin, Thiamin], Extra Virgin Olive Oil, Salt, Yeast), Roasted CHESTNUT, Whole Cranberries (Glucose Syrup, Sunflower Oil), Red Apple (Preservative: Sodium METABISULPHITE), Roasted Onion Flake, Onion Flake, Rosemary, Yeast Powder, Onion Salt.

Cooking times will vary according to the weight of your Turkey or Turkey joint and stuffing, but as a guide it is a good idea to allow 20 minutes per Kg, plus 70 minutes if the bird or joint is under 4Kg, or plus 90 minutes if it is over 4Kg, at a cooking temperature of 180°C/350°F/Gas Mark 4.Preheat the oven to 180°C/350°F/Gas Mark 4, remove the Breast Joint from the fridge and allow it to come to room temperature. Weigh the joint to calculate the cooking time (as above), then rub the skin with butter, season well and place it in a roasting tin. Cover the joint with foil and put it in the centre of the hot oven, cooking for the required time or until the juices run clear and there is no pink meat. Before serving, allow the meat to rest in a warm place for about ten minutes.

This boned and rolled Breast Joint is carefully hand-tied to help it keep its shape during cooking, but do remember to remove the string before carving.