Christmas turkey

Method

1. The shopping bit is important. If you can avoid it don't try and guess how many people you can feed from a frozen bird in the supermarket. Go to a butcher and tell him how many people are coming for Christmas, and he'll advice on the size of bird to suit your needs. Remember to allow for leftovers on Boxing Day.

2. Note the weight.

3. Pull the turkey out of the fridge for at least an hour before cooking to take off the chill.

4. Preheat the oven to 180C/gas 4.

5. Rub the turkey with a generous palm full of duck or goose fat (or butter) and sprinkle lightly with salt.

6. Cook for 20 minutes per 500g, basting the turkey, every half hour with the fat and juices.

7. After this time, check the bird to see if the juices run clear bu plunging a knife into the area where the thigh meets the breast.

8. Remove the turkey from the oven and let it rest it for 40 minutes before serving. It won't go cold as long as it sits in a draft-free place. Covered loosely with foil.