Mary Berry's 15-Minute Secret To The Juiciest, Crispiest Turkey

It’s not just down to your cooking skills; turkey really is a naturally drier bird as its both large and relatively lean, which makes even cooking difficult.

The usual solutions to this problem ― spatchcocking the bird or cooking only its fattier parts, like legs ― are sensible, but feel patently un-festive. 

After all, what’s more Christmassy than lifting a plump golden turkey crown from the oven, stuffed with citrus and slathered in butter? 

So it’s a good thing former Great...