Today, we’re sharing top tips and tricks to keep your turkey juicy, plus brining instructions for a perfect result every time. It all begins the day before the big roast! Whether it’s turkey ...

We're a big country family, today we're cooking a huge stuffed turkey with cabbage dolma! Spicy lamb dolma soaks the turkey, ...

Cooked like this even a big bird (say 6-7kg/13½-15¾lb legless weight) shouldn't take more than 1½-2 hours in total. Serve slices of roast turkey breast and spoonfuls of the leg meat in their ...

Use a basting brush to brush the remaining herb butter all over the outside of the turkey, legs and wings. 8. Roast at 160 degrees for about 30-40mins, or until internal temperature reaches to about ...

Season generously with salt and pepper. Tuck halved lemons inside cavity. Transfer turkey to oven and roast 30 minutes. Reduce temperature to 350 degrees and roast 2 ½-3 ½ hours more ...

Place the turkey on top and season with salt and pepper. Melt the butter and 375ml of the cider in pan and add a piece of muslin big enough to cover the turkey. Soak all the juices in the muslin ...

Preheat the oven to 400 degrees. Cut the last two joints off each turkey wing, leaving the wing drumstick on the bird, and put them in a small roasting pan. Roast until the skin is well browned ...

Transfer the turkey, skin side up, to a shallow roasting pan or baking dish not much larger than it is (about 8 by 12 inches). Roast. Slide the turkey into the oven and roast until the juices run ...