No Christmas would be complete without a plump, roasted turkey, served with all the traditional accompaniments. Each 450 g (1 lb) of bird contains enough meat to feed 1 person, thus a 5 kg (11 lb) turkey will provide 11 helpings, plus bones for making stocks and soups.

Try to choose a fresh turkey that has been hung for at least 3 days - this will ensure a bird with plenty of flavour. Although frozen turkeys may be convenient to buy, they are usually frozen as soon as they are killed, which means that they tend to have an under-developed taste.

Turkey may also be used in a variety of ways other than roasting: turkey mince may be used as a low fat alternative to beef mince, strips of meat are excellent for stir-frys, and other portions of meat may be used to make a whole range of recipes, such as escalopes, kebabs, curries, pies, meatballs and casseroles.