Steve is absolutely right in every detail.

(Except I rub butter all over the bird, and poke some under the skin too, before encasing it in unsalted bacon rashers, and I prefer a true Norfolk turkey, very dark flesh and special flavour, rather expensive though!)

And there MUST be lightly-boiled sprouts. Sprouts are to die for. Sprouts are gorgeous.


Did I say I love sprouts?