To ensure your Christmas Day big feast runs smoothly follow these guidelines and hopefully you'll have a day that is relaxing and stress-free

2-6 WEEKS BEFORE

1. If using a fresh turkey, order from your butcher at least two weeks before to ensure you get the weight you require.

2. If using a frozen turkey, check the prices and if space allows, buy early and store in your freezer.

3. Remember to look out for the British Turkey Quality Mark for assurance of the best possible standards in welfare, food safety and traceability.

1 WEEK BEFORE

1. Log onto www.britishturkey.co.uk and using the defrosting calculator, note how long your turkey will take to defrost and which day to start your defrosting.

2. Compose a shopping list of everything you will need - check for essentials such as herbs, spices and oil.

3. Make the brandy butter and refrigerate. Make and freeze the breadcrumbs for the stuffing.

4 DAYS BEFORE

1. Buy shopping including the pudding.

2. If frozen turkey is over 8.1kg (18lb) start thawing now.

CHRISTMAS EVE

1. You could prepare the stuffing and gravy today, store in the fridge ready for reheating tomorrow.

2. Prepare the sprouts and other vegetables. Store in the fridge.

3. Check turkey. If not completely thawed, immerse in cold water, changing regularly. When thawed - no ice crystals remaining in the cavity - remove from its bag, remove giblets and rinse thoroughly.

4. Cover the turkey loosely and leave in the fridge overnight at a temperature of no more than 5C.

5. Log on to www.britishturkey.co.uk and note roasting time so you can set your alarm!

6. You could also lay the table the night before in preparation.

CHRISTMAS DAY

09.00 Preheat the oven for the turkey. Place stuffing in neck cavity. Never stuff body cavity with pre prepared stuffing. The body cavity may be stuffed with fresh herbs, a piece of fresh fruit or vegetables.

09.30 Place the turkey in the oven, allowing 18 minutes per 450g/1lb

10.00 Prepare vegetables if not done the night before. Cover loosely and place in the fridge.

12.00 Place par boiled potatoes in the oven

12.45 Turn back foil on the turkey and baste. Place bacon over the turkey if desired. Reheat gravy and keep warm.

13.00 Take out the turkey and leave to rest. Turn oven up to crisp potatoes. Cook vegetables, drain and keep warm. Warm serving plate.

13.30 Place turkey and vegetables on serving platters, garnish and serve with sauces. Enjoy!

Once the turkey has cooled, store it in the fridge and use within two-three days. If freezing the turkey, remove meat from the carcass and freeze covered in either turkey stock or gravy to help keep moist. Use within four-six weeks.