When cooking a small turkey, there is no need to baste the turkey continually. Unlike you would with a big Turkey. Rinse the berries in a strainer and pat them dry. Slice the tops off from the strawberries and then cut them in half. Slice the oranges into circles and slice the apples into somewhat thin wedges. Cut the bosc pear in half. You will only be using one-half of the pear. Slice or cut into bite-sized pieces any other fruits you want to use. Step 2: Arrange the fruit

If you’d prefer to serve this vegetable tray with a dip instead of the herb goat cheese spread, I’d recommend any of these. They’d all taste great with it! Pull the leg away from the carcass, cutting the skin and flesh between the leg and breast that joins it. Not only does it add great flavour to the turkey. The maple syrup also helps give the turkey a delightful golden brown colour.We never stuff our turkey with stuffing, especially a tiny turkey. Instead, we like to fill the cavity with vegetables, fruit and herbs.

It is not advised to cook a whole Turkey from frozen unless it is expressly stated on the manufacturer's label of the turkey.Conversely, you can find mini or small whole turkeys all year round in the freezer aisle of most supermarkets. Are small whole turkeys more tender? The last step before the turkey goes in the oven is to put foil over the top of the turkey. DO NOT wrap the foil tightly all the way around. Remove the turkey from the fridge and bring to room temperature - this will take at least an hour. When you are ready to cook, preheat the oven to 230C/220C Fan/Gas 8. Rest the whole turkey covered for at least 30 minutes. Of course, leaving longer, up to 1 hour 30 minutes, will allow the juices to settle and redistribute.

It is common for smaller turkeys to have pinker and darker flesh, especially around the joint areas. They are usually younger birds with less fat covering protecting them. Start by making two rows of the cucumber rounds. They look the best when you overlap them, so make sure you have enough slices to do that. Regardless of the size, remove the turkey 40 minutes before the end of cooking, take the foil off and pour it all over the turkey. Return to the oven, leaving uncovered.Make ahead of time. Make this turkey shaped vegetable platter up to 24 hours in advance. Cover it tightly with plastic wrap, and store in the fridge. You want to cook a higher-welfare bird for 25 to 30 minutes per kg and a standard bird is 35 to 40 minutes per kg. For a 4kg bird, pop it in the oven for 1 hour 40 minutes, basting several times with all the lovely juices in the tray and covering with foil when beautifully golden brown. Sure, Turkey is the main star but there are also side dishes and desserts. Plus the Thanksgiving table setting. on-half bosc pear-A bosc pear is the best pear to use because it’s brownish and looks perfect for the turkey body.