description:
We've taken a beautiful free-range turkey, deboned it, then added beautiful flavours by stuffing the leg meat with cranberries and cloves and the breast meat with apricots and cinnamon. Then we've rolled all the flavours and meat into a beautiful roasting joint that will fit in your fridge and oven without any trouble, and dressed it with a few rashers of quality smoky bacon that will get golden and crispy as the joint roasts. But, most importantly, we’ve used Bronze Free Range bird. This is the original British turkey breed and because each turkey is allowed to roam free and graze outdoors on natural feed, you’ll be hard-pressed to find a bird with better flavour or juicier meat.

There's enough meat here to feed 10 hungry guests, and because there are minimal bones, it's dead easy to carve. But for me, the best bit is that it only takes 1½ hours to cook. So you get to spend less time in the kitchen, and more time enjoying yourself with friends and family, which is really what we all want. Inside the package, you'll find everything you need to serve this brilliant roast at home, including a bag of wings and bones to make your delicious get-ahead gravy. Hope you and your family enjoy it.

description:
This joints cook in 1½ hours, and are dead easy to carve and gives you a beautiful balance of succulent white and flavoursome dark meat.

cooking instructions:
You need to plan on putting the turkey into a hot oven approximately 2 hours before you want to eat it.

Preheat the oven to 220°C/gas 7. Remove the turkey leg and breast joints from their packaging and places into a sturdy roasting tray, allowing them to warm up to room temperature (about 30 minutes before putting them in the oven). When your oven is at the right temperature, place the roasting tray in.

After 30 minutes, reduce the temperature of the oven to 180°C/gas 4. Allow both joints to continue cooking for another hour. Try not to keep opening and closing the oven door as this will mean the turkey joints will take a bit longer to cook, and won't have a lovely crispy skin.

After this time, check the temperature inside the breast joint using the thermometer provided. Push the thermometer into the centre of the breast joint. If the temperature reads 72°C or higher, both joints are cooked.

Once cooked, take the tray out of the oven and set the joints aside to rest. Add the juices to a pan to finish off your gravy.

When you are ready to carve the joints, use a sharp knife to carve thin slices from the leg and breast joints. Make sure all of your guests get a slice or two of each so they enjoy the whole experience!

description:
Save yourself time on the big day by making your gravy one or two days ahead of time. Just keep it in the fridge until you need it.

To make really delicious turkey gravy, you will need:

• Wings from your turkey box
• 2 celery sticks, trimmed & roughly chopped
• 2 carrots, roughly chopped
• 2 onions, peeled & quartered
• 5 fresh bay leaves
• 5 fresh sage leaves
• 4 sprigs of fresh rosemary
• 2 star anise
• 30ml olive oil
• sea salt & freshly ground black pepper
• 4 tablespoons plain flour
• optional: 60ml sherry or port
• 2 heaped dessertspoons cranberry sauce, for finishing

cooking instructions:
Preheat oven to 200°C/ gas 6. Put the turkey wings, vegetables, herbs and star anise into a sturdy bottomed roasting tray, drizzle with the olive oil and sprinkle over a few pinches of salt and pepper. Toss it all together and put in the oven to cook for 1 hour or until the meat is tender and falling off the bone. Take the tray out of the oven, put it on a hob over a low heat and use a potato masher to really grind everything up. Keep mashing and scraping all the goodness from the bottom of the pan. Gradually mix in the flour to thicken it up. The longer you let everything fry, the darker your gravy will be. When the flour is combined pour in 2 litres of hot water, turn the heat up and bring to the boil for 10 minutes, till thickened, then turn down the heat and simmer for about 25 minutes, stirring occasionally. If you want to add sherry or port for flavour, do that now.

When it's reached the consistency you're looking for, check the seasoning then push it through a sieve into a large bowl. Really push everything down to get all the flavour. Discard anything left behind. Once it's cooled to room temperature put it into the fridge and keep ready for Christmas day (or if you're really organised, put it into freezer bags and pop it into your freezer).

Finishing the gravy
To finish the gravy, take it out of the fridge (or freezer, and defrost thoroughly). When your turkey is perfectly cooked, tilt the tray over a pan so all juices run out.