[heero_yuy]

I'll be doing a small turkey crown that I bought frozen several weeks ago when there was a suggestion that they might be difficult to get nearer the day.

Been watching the prep on the food channel to make sure that there'll be no dried out ness including the suggestion of resting the bird breast down to re-absorb all the juices. I'll do the cheffy carve method of taking the entire breast(s) off in one go and then carving across the grain like you do with a roast.

All the traditional accompaniments including my special pigs-in-blankets made with disks of premium sausage meat wrapped in panchetta and home made stuffing baked separately.