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 ...

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 ... cover the top of the turkey with tinfoil to protect the ...

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 ...

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.

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 ...

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 ...