Bronze turkey with all the trimmings, by Dominic Chapman

Roast turkey is always absolutely delicious at Christmas, but also on a wet autumn afternoon like today. First steamed with aromatics, then roasted until the skin is crisp, this roast turkey recipe results in a bird that is beautifully tender, moist and full of flavour. As well as apricot stuffing, serve cranberry and bread sauce with the turkey, along with plenty of beautiful vegetables and roast potatoes with lashings of gravy.

See the full recipe here at Great British Chefs

For a variation and if you like a traditional pork stuffing and a gravy with apple juice and fresh sage see chef in action below.