Roast Turkey With Parsley And Lemon Stuffing - The trick when roasting a turkey is to keep the breast meat moist while the darker meat on the legs, which takes longer to cook, is finishing off. To do this, cover the breast with streaky bacon rashers, baste well from time to time and protect it with foil if it shows signs of becoming too brown.
Turkey And Leek Crumble - A hint of mustard gives a good tang to the crumble topping, which gets an extra crunchy texture from porridge oats. Leeks are available for most of the year, except for three months or so in high summer.
Turkey Escalopes With Damsons - This is a lovely way to perk up plain turkey breasts, with a fruity, piquant marinade. It's a very quick dish to cook, but you do need to plan ahead and let the meat marinate overnight, or at least for a few hours, for maximum flavour.
Turkey With Celery Sauce - This magnificent stuffed turkey would once have formed the centrepiece on a Victorian sideboard, flanked by a boiled ham, tongue or pickled pork. The celery sauce is a traditional accompaniment, although an oyster stuffing and sauce were sometimes served in the days when oysters were cheaper and less of a luxury than today.