Whole roasted turkey

Check the thickest part of the breast and the inner thigh with a food thermometer, avoiding the bone; both should reach 75 °C. The juices running clear are a useful clue, but a thermometer is more reliable.

Yes. Leave it loosely covered with foil for 20–30 minutes after roasting so the juices settle and the meat is easier to carve. Use a sharp carving knife and cut the breast across the grain.

Carve it first, arrange the slices in a shallow dish with a splash of stock or gravy, and cover tightly. Heat until steaming hot throughout, or until the centre reaches 75 °C.

Refrigerate leftovers within two hours of serving, in a covered container, and eat them within three to four days. Store the meat separately from stuffing and gravy so it cools quickly.

Yes. Remove the meat from the bones, pack it in airtight portions and freeze it promptly. Thaw it in the fridge, then reheat until steaming hot throughout.

Serve it with roast potatoes, stuffing, gravy and cranberry sauce for a classic roast dinner. Leftover slices also work well in sandwiches, pies, soups and salads.

It is safer to thaw it fully in the fridge before roasting: a partly frozen centre can cook unevenly. Keep it in a tray while thawing, and allow roughly 10–12 hours per kilogram.