Set your oven to 190C/170C fan/gas 5. For accurate timing. Preferably cook the stuffing separately but if you do include it in the neck/ breast area (never the cavity), always weigh your turkey afterwards. If it’s very large, you may need to use bathroom scales.

 The latest advice from the British Turkey Information Service is that if the turkey is over 4kg, calculate 20 mins per kg + 90 mins. If the bird is under 4kg, calculate 20 mins per kg + 70 mins.

To test if it’s done, make sure the juices run clear when you pierce the thigh where it meets the body. If not, put it back in the oven for another 20 mins, then test again.