A 2-2.5kg bird will typically feed 4-6 people, and a 3kg turkey will serve 6-7. If you’re cooking for 8-10, you’ll need a 4-4.5kg bird, and if you’re hosting a crowd of 12-15, choose a 6-6.5kg turkey.
To prevent the meat from drying out, it’s a good idea to baste your turkey regularly as it cooks or stuff butter under the skin before it goes in the oven. Click here for the perfect herb-rubbed roast turkey recipe.
If you buy a frozen bird, make sure you leave enough time for it to defrost fully. Once defrosted, remove the giblets and pat the turkey dry, inside and out, with kitchen paper. Whether your bird is frozen or chilled, bring it to room temperature before it goes in the oven.
Use leftovers in a pie, curry or fricassee, make turkey, cranberry and brie toasted sandwiches or tartlets, add shredded meat to an Asian-style broth or chunky vegetable soup and use the carcass for stock.
Spinneys has a range of ready-to-cook stuffed and rolled turkey breasts and crowns, as well as fresh, organic birds in store this Christmas season