How to cook your free-range turkey:

1. Once you’ve received your free-range turkey, remove the packaged giblets from inside the cavity and refrigerate separately. Re-seal the bag and leave your turkey sealed in the fridge. Remove the packaging 12-24 hours before cooking to let the meat breathe.

2. Remove the turkey from the fridge at least an hour before cooking so it can reach room temperature. Preheat your oven to 190°C / gas mark 5

3. Rub the skin with butter and pepper and cover the breast with streaky bacon. Place an onion and cored apple inside the body of the turkey. Fill the neck cavity with stuffing and re-calculate cooking time to include the extra weight.

Calculating your cooking time:
If the turkey is less than 4kg, cook it for 20 mins per kg + 70 mins.
If the turkey is over 4kg, cook it for 20 mins per kg + 90 mins.

4. Place your turkey in a roasting tray with the turkey timer stuck into the deepest part of the breast (we include a handy turkey timer with all our whole turkeys). Cover lightly with foil and place the tray into the oven.

5. Your timer will pop up when your turkey is cooked, but the juices must run clear from the thickest part of the thigh. If not, place back into the oven for 20 minutes and test again.

6. Once cooked, remove your turkey from the tray, turn the turkey upside down, cover with foil and leave in a warm place for 30 minutes.

7. To carve, cut large slices from the breast. Next, cut the skin between the leg and breast, bend the leg outwards and cut through the joint, removing the leg.

8. Enjoy! It’s as simple as that.