Simple hack to cook 'perfect' turkey this Christmas: 'It's key for crispy, golden skin!'

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According to chef Tommy Banks, the secret to making a moist and tasty turkey is to separate the thighs from the breasts as the brown meat takes longer to cook than the white meat.

"Once the breast is cooked, remove the bird from the oven, remove the legs and then put them back in. This stops the breasts drying out," he explained.

Before the turkey goes in the oven and while it roasts, he recommended people add a lot of butter. "It's key for crispy, flavourful, golden skin. Use more butter than you feel comfortable with," he said.

Celebrity chef Jamie Oliver also shared his best turkey recipe as well as his "tips and timings for perfect turkey".

Jamie Oliver and experts at Kelly Turkeys shared the most helpful tips, timings and advice to make sure that "your centrepiece is a real showstopper".

People should start by making sure that the turkey is going to fit in their oven, they explained. A roasting tin that is big enough will also be needed. It needs to be deep enough to catch the juices and it needs extra room around the turkey.

"Make a note of the weight of your bird, and check it again if you have scales big enough at home. Knowing the exact weight will ensure the cooking time is correct, and thus avoid an overcooked and dry bird, or a raw one," Jamie recommended.

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Simple hack to cook 'perfect' turkey this Christmas: 'It's key for crispy, golden skin!'

According to chef Tommy Banks, the secret to making a moist and tasty turkey is to separate the thighs from the breasts as the brown meat takes longer to cook than the white meat.