Allergens in BOLD: 100% Barn-Reared Devon Turkey. Stuffing ingredients: Bread Rusk (WHEAT Flour, Yeast, Salt) (60_70%), Red Kibbled Onion (7%), Red Onion Powder (7%), Salt (5_10%), Yeast Extract (Yeast, Salt) (2_5%), Herbs (2_5%), Sugar (<2%), Stabiliser (E451(i)) (<2%), Spices (<2%), Sunflower Oil (<2%), Preservatives (E221) (<2%), Antioxidant (E300) (<2%).

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 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. To help keep the meat moist, use the juices to baste it every 30 minutes. You can also cover the turkey with foil during cooking, but remove the foil for the final 30 minutes to ensure golden-brown skin. To make sure the turkey is cooked through before serving, use a skewer to pierce the thickest part of the thigh and check whether the juice runs clear; if it does, the turkey is ready. If the juice is pink, return the turkey to the oven for another 15 minutes before testing again; continue to do this until the juice runs clear. When the turkey is cooked through, transfer it to a serving dish and cover with foil, then set aside to rest in a warm place for at least 30 minutes.

You can prepare a Turkey crown for cooking in the same way as you would a whole bird, for example rubbing seasoned butter over the skin or draping thin slices of bacon over it.