Swords at the ready: for all you Cavalier Carvers, your moment is now. This is no ordinary roast, no mere Sunday lunch chicken. The guests have assembled, your bird is crisp and golden and the time has come to slice, spear and trim with all the panache the Christmas meal deserves.
Your turkey awaits. Watch the video to find out if you really are a Cavalier Carver.
Free Range Bronze Turkey
We're very proud of our RSPCA Assured turkeys – these slow-growing free range bronze turkeys are reared to high welfare standards on farms in the East Anglian countryside. The key to getting the best flavour out of your bird is careful timing: remove your turkey from the fridge an hour before cooking, and roast it in a preheated oven for 30 minutes per kilogram until golden and the juices run clear.
Don't fall at the final hurdle: carving your bird is the final step to serving the perfect Christmas Dinner.
Make sure you have the right tools ahead of the big day. Use a sharp knife, and a carving fork helps maintain stability.
Always allow your meat to rest before carving. Cover the turkey with foil and a tea towel and leave to sit for at least 20 minutes.
For whole birds, begin by cutting away the strings and removing the legs, then separate the thighs from the drumsticks.
Cut along the breastbone to remove the breasts and cut into even slices. Arrange on a serving dish skin side up.
MasterChef finalists Billy and Jack share their tip for the best Christmas gravy
'Take your gravy to the next level with just a dash of port and some cranberry sauce! Pour the port into your roasting pan and reduce, scraping the pan to get all the flavour out. Add your cranberry sauce at the end and simmer for 5 minutes. For an extra smooth, glossy finish whisk in a knob of butter right at the end – perfect.'