Everything you need for classic Christmas decorations

Turkeys are the bird of choice for most people’s Christmas dinners because they are large and the leftovers are very adaptable. A 5 kg bird is the perfect size for six people and has plenty of leftovers. In my case, the best choice is Kelly Bronze (kellybronze.co.uk) because of its rich flavor, moist texture and very short cooking time. These mature birds have more fat than younger birds, so a self-adhesive jacket is produced. All you have to do is turn the bird over during the cooking process and let it stand (without the lid) for at least 45 minutes and at most 2 hours before carving.

If this is your first time cooking a turkey with many festive decorations, the best advice is to do it as early as possible. I very much believe in to-do lists and schedules, so I don’t forget anything. I make the filling and freeze it one month in advance, and defrost it 24 hours in advance. I make bread crumbs for bread spread and freeze them, too. It is best to prepare the vegetables the night before, or even cook the potatoes and parsnips half-cooked, and then arrange them in a baking tin (covered with a layer of plastic wrap). You may need to take care of cooking, depending on the capacity of your oven, but for bronze turkey, there is enough time to roast vegetables and pig blankets, and any other things you plan to eat with it at rest.

My best advice is to stay away from the wine until the bulky bird comes out of the oven. cheers!

Onions for chestnut and sausage fillings 1 vegetable oil 2 tablespoons fresh thyme, a small bunch of lemon juice and 1 lard 75 g Cumberland sausage 750 g baby spinach 150 g couscous 75 g vacuum packed whole chestnuts 200 g

Roasted turkey with 3 carrots, 2 carrots, about 150 g, 5 kg of oven-ready bronze turkey with giblets, at room temperature 2 prepared chestnut fillings see above lemon 2 garlic 2 cloves rosemary a few sprigs of soft butter 50 g 250 ml of wine

1 tablespoon of red currant jelly, 2 cups of white wine, about 300 ml, 500 ml of boiled vegetable water, or 1 tablespoon of light chicken broth or cornmeal, mixed with 1 tablespoon of water filling, onion peeled and chopped, then gently softened 1 tablespoon of oil Add a little salt and stir frequently for about 20 minutes. Peel the thyme from its stem. Season the lemon. Stir the lard and thyme into the onion. Cook for about 10 minutes to make the bacon crisp and let the fat loss. Stir the zest into the onion and let it cool. At the same time, cut the sausage skin and put the meat in the mixing bowl. Heat 1 tablespoon of oil in a wok or similar, add spinach, and stir with tongs for about 30 seconds until dry. Pour into a colander to drain and cool. Squeeze dry and chop. Pour the couscous into 150ml of boiling water and stir, close the lid, let it stand for 10 minutes, and fork it; it will be softer but more sloppy than usual. Roughly chop the chestnuts. Add onion, spinach, couscous and chestnuts to the sausage meat. Add lemon juice, season with salt and pepper, and mix well. Store in the refrigerator for 48 hours or freeze until needed, allowing 24 hours to thaw. It will be stuffed into the neck cavity of a turkey, fixed with a toothpick or sewn with a darning needle.

For turkey, heat the oven to 160C. Fan/gas mark 4. Peel the onions. One quarter, cut the other. In a baking dish, make a bed of turkey with chopped onions, peeled and chopped carrots, offal and bay leaves. Fill the neck cavity with fillings. One quarter lemon and crushed garlic. Fill the bird's cavity with a quarter of onion and lemon, garlic and rosemary. Coat the bird with butter.

Place the turkey, breast side down, on top of the vegetables and offal. Season with salt and pepper. Bake for 1 hour. Turn the bird carefully, squeeze the remaining lemon on top, add the wine, and season with salt and pepper. Bake for another hour. Insert a kebab or meat thermometer into the thickest part of the thigh. If the juice becomes clear (or the temperature reads 60-65C), you know it's done. If not, return for another 30 minutes. Take it out and place it in a warm place, without a lid, at least 45 minutes to 2 hours before carving. This "relaxation" is part of the cooking process and is essential for juicy meat.

For gravy, remove as much fat as possible from the juice in the pan. Place the saucepan on medium heat and add the red currant jelly and wine. Use a wooden spoon to loosen any crumbs stuck to the bottom of the pan, and gently simmer for a few minutes when the jelly melts. Strain the liquid into a saucepan. Until the last moment, when you save 500ml of liquid from cooking vegetables (or you can use stock or water). When the turkey is carved, bring the gravy to a boil, add the vegetable water, simmer for a few minutes, add the mixed corn flour to 1 tablespoon of water to taste and stir until it thickens slightly. Simmer for 5 minutes, season to taste, strain into a jar, and serve with turkey.

Lindsey Bareham is a chef and food writer