This oven roasted turkey breast comes out juicy with golden, crispy skin. A simple olive oil rub under the skin keeps every ...

Simple Oven Roasted Turkey Breast is the perfect alternative to a full size turkey for small families. With its crispy skin ...

Using a lid with your roasting pan is optional. While some pans come with lids, you can still cook meat and vegetables ...

It wasn’t until 7pm that anyone noticed the unfolding crisis. As our hunger grew, my Mum came up with an unlikely and audacious plan ...

This homemade gravy is made in advance and frozen until ready to serve. The turkey crown is also soaked in brine for a few days before cooking. To make the gravy, preheat the oven to 220C/200C Fan/Gas ...

Seal the sausages and then cool and slit. Spoon in hot horseradish. Stretch the bacon and wrap around the sausages to seal in the horseradish. Cook in the oven for 10-15 minutes and then serve. Put ...

To tell when its done, use a meat thermometre. Make sure the thigh registers 76C on the meat thermometer, with the breast being at 71˚F. Remove it from the oven when it’s fully cooked through. Finally ...

Roast crown of turkey with sage and onion stuffing. To test if the turkey crown is cooked, pierce the thickest part with a long clean skewer or knitting needle. If the juices run clear, it's ready. If ...

The Christmas table is not complete without a golden, succulent roast turkey. Yet achieving that perfect bird – crispy skin, juicy meat and flavourful depth – can feel like an elusive holiday dream.

Keeping your turkey juicy while cooking is easier than you think, as all you need to do is spend five minutes following Mary Berry's three simple tips before putting it in the oven. Turkey is a ...

Here are the dos – and don'ts – when it comes to roasting turkey. (Getty Images) When you're cooking a festive feast for lots of people and you have to navigate a hot kitchen, in-laws making ...

Tommy Heaney, chef patron of Heaneys in Cardiff, prepares his turkey by brining it in a 10 per centsalt solution the day before cooking. He added: "Take it out of the brine, pat it dry, and let it ...