Follow the preparation guidelines in this month's food preparation tip here on My Cookery Club. When you have prepared your bird you are now ready to start cooking.

1. Stuff the turkey with your chosen stuffing. You should put the stuffing in the neck end of the bird - lift the neck flap and push the stuffing against the wishbone. Remember to weigh the bird again after stuffing for an accurate cooking time.
2. Spread a layer of softened butter or olive oil across the top of the bird.
3. You can then add streaky bacon rashers to the top. You should overlap them slightly as you place them.
4. Place the bird on a foil covered roasting dish and then wrap the bird in foil. Make sure it is completely covered but don't seal it too tightly so that air can still circulate.
5. Cook the turkey for the correct length of time depending on the size of your turkey. You can work this time out in our ‘Food preparation' section.
6. 40 minutes before the end of your cooking time remove the bird from the oven and take off the foil so the skin can brown
7. Check that your turkey is cooked all the way through by parting the skin between the leg and the breast to make sure it isn't pink. If it is still pink put it back in the oven for 20 minutes and check again after this time. The juices of the bird should always run clear and not be pink.
8. Remove the turkey from the oven and leave it to stand for it 20 minutes.
9. Carve the turkey.
10. If you have any leftover turkey, allow it to go cold and then put in the fridge as soon as possible. It should be consumed within 3 days.