If a huge turkey seems too much to bear and turkey sandwiches aren't your thing, opt for a crown instead of a whole bird
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Turkey has a reputation for drying out, so I use a trick I learnt in the US, which is to brine the meat. Basically you marinate the meat in a salt solution, which ensures it stays moist – but don’t worry, it doesn’t drastically increase the overall salt content. Paired with a stuffing of wild mushrooms flavoured with truffles, this makes an impressive centrepiece
Crisp garlic potatoes
Peel 1.5kg potatoes and cut into quarters. Cook in boiling water for 7 mins, then drain well. Return to the pan with 1 tbsp polenta and shake around the pan to fluff up the edges. Heat oven to 200C/fan 180C/gas 6. Heat 5 tbsp olive oil in large roasting tin. Tip in the potatoes and 1 garlic bulb, separated into cloves. Roast for 45-50 mins until crisp, turning once during cooking.