Our Yorkshire free-range turkeys are reared by John Wright and his family at Holme Farm, Hull. The bronze turkey is a slower maturing variety than the white turkey and takes on a more pronounced ‘turkey’ flavour. Choose this one if you love a rich tasting turkey with a juicy open grain. Allow at least 500g per serving (raw weight) when working out the size that is right for you. This takes into account the bones and juices that will be lost in the cooking (but saved for the gravy!). Remove giblets from inside the turkey before cooking. Cover with foil and place on a bed of chopped onions and vegetables. See our real gravy guide here for the best combination of vegetables. Pre-heat your oven to 200’C and roast for for 30 minutes, then reduce to 160’C / 325’F / Gas 3 for 30 minutes per 500g. About 45 minutes before your turkey is fully cooked place your sausage meat stuffing balls and chipolata sausages around the base of the bird. These will cook nicely in the turkey juices and take on the sweet flavour of the vegetables. Check the readiness at the thickest parts of the leg and breast bone 90 minutes prior to the full cooking time. Rest for at least 30 minutes before serving, covered and in a warm place.