Cooking the Christmas Turkey

As some of you may be aware cooking is one of my passions - and I am lucky enough to have a son who is on his way to being a top chef, we hope, but is certainly already an exceedingly dab hand in the kitchen.

So, a tip from us on how to keep your turkey moist as it cooks. First of all part the skin from the flesh by sticking your hand inside the neck, getting under the skin and pulling away those bits and pieces that keep the skin attached. Do this right down to the legs. Then put large slabs of butter between the skin and the flesh. This melts as the bird cooks and sinks into it. You can also put in some tarragon, oregano or rosemary if you wish but I prefer it plain and juicy.

If you haven't stuffed your bird then put in onions, apples and lemons in the cavities - but not too tightly. They just add moisture from the middle as it cooks.

You can also put some chicken stock and white wine in the bottom of the pan.

Cover the bird with streaky bacon.

Put foil right around the outside of the cooking tin and the bird in a double layer with the opening at the top (for basting).

Cook fast for the first half hour then reduce the heat. Allow 15 mins per pound and 15 mins over.

Uncover for the last half hour, pour off some of the juices (but save them for the gravy), so that the skin browns up.

It'll be good - guaranteed.

But maybe you have other ideas?