Mary Berry shows you how to do an easy, foolproof Christmas roast turkey crown with all her favourite roasts, trimmings, desserts, treats and drinks for the full festive season. Create your own winter wonderland with Mary Berry's gingerbread recipe.
I wish you very happy cooking, a merry Christmas, and a happy New Year. Preheat the oven to 220ºC/200ºC fan/gas mark 7. Do not put a meat stuffing into the cavity of a bird, as this is not safe. Put in only flavouring vegetables and herbs. Use a meat thermometer when cooking turkey – it helps to judge when the turkey is done.
Fold the sheets of foil loosely over the turkey, leaving a large air gap between the turkey and the foil. Cook the turkey in the preheated oven for 40 minutes. Reduce the oven temperature to 160ºC/140ºC fan/gas mark 3, and continue to roast for 31/2 hours, basting from time to time.
Calculate the cooking time (no need to include the stuffing weight). Arrange two sheets of foil across a large roasting tin – they must be large enough to go generously up and over the turkey breast. Place the turkey on top and, if using a meat thermometer, insert it into the thickest part of the thigh. (When cooked it will register 75-80ºC.)