It's all the flavors you get from a whole roasted turkey, but you just get juicy dark meat. So easy to prepare, these turkey ...

then place on a rack inside a roasting pan. Working gently, starting at neck end, slide your fingertips between turkey’s meat and skin, loosening skin. Rub one-third of reserved lemon-herb ...

Gently run your finger or spatula under the skin to separate it from the meat ... of stuffing all over. Ensure that there is an even distribution and that the shape of the turkey is maintained.

Place the turkey in a deep casserole or roasting pan that is large enough to allow most (preferably all) of the turkey to ... until the meat is falling from the bones and the turkey gizzard ...

Remove the neck, gizzard, and heart, pick the meat from the neck, and chop the meat with gizzard and heart. Return to the stock and defat. After the turkey has roasted for 1 hour, sprinkle carrots and ...

Mary Berry's turkey crown ... Reserve the meat juices left in the roasting tray. For the gravy, pour the juices from the roasting tray into a jug and allow to settle. Skim all but 4 tablespoons ...

No poking, no slicing mid-roast. Just trust the science – and your thermometer. Oh, and unless otherwise stated, all timings here ... re after a leaner meat. Whole Turkey: same rule as Chicken ...

Other tips I have learned over the years are be careful not to add any extra seasoning to the turkey before roasting and always remember to allow resting time of at least 20 minutes; the meat will ...

This pot-roast can be cooked in advance and frozen, check the tips section for freezing instructions. Preheat the oven to 170C/150C Fan/Gas 3. Season the turkey drumstick all over with salt and ...