How to make roast turkey for Christmas - the failsafe way

When it comes to choosing a bird, higher-welfare, free-range turkeys are not only more ethical but also more flavourful. Don't forget to take your turkey out the fridge at least 2 hours before you want to cook it.

A layer of roughly chopped veg under your turkey for roasting is called a trivet. Roasting like this will give you the most incredible flavour base and head start on delicious gravy.

Learn how to prepare the skin of the turkey so it's perfectly flavoured and crispy

The Jamie Oliver Acid Etched Fine and Coarse Grater Set offers you a combined choice of grating options with two razor-sharp blades: use the fine grater on a variety of foods from hard cheeses and chocolates to citrus zests. Use the coarse grater on vegetables, hard cheeses and more. Both graters come with blade covers for safe storage. Jamie says: "These ones will last for years thanks to their super sharp blades."

Stuff your turkey from the neck for perfect even cooking throughout.

Use a meat thermometer to make sure your turkey is cooks all the way through. Calculate cooking times at around 35 minutes per kilo.

Don't be afraid to baste your bird about half way through cooking. 30 minutes before your turkey is ready to come out the oven, take the tin foil off and pop your bird back in to crisp up the skin.

Leaving a roast turkey to rest before serving is an essential step to getting the juiciest roast turkey you can get.

Jamie Oliver has got Christmas covered with the ULTIMATE festive cookbook that you will come back to year after year.