A friend rears and sells free range turkeys to the butchers and also direct to the public. We are fortunate to receive on as a gift - it is likely to have a split in the skin or some other tiny cosmetic flaw that people don't want when they are paying so dearly. This also means we don't know what weight it will be but it will certainly be sufficient for 5+ on Boxing Day plus later cold cuts, plus sandwiches, etc.
I won't be cooking until boxing day and cook a small ham, just for variety.
Often I cut the legs off and freeze them raw, just using the crown. It seems a shame to freeze a fresh farm turkey but I don't like defrosted cooked meat of any sort.
We always cook the full turkey or crown on its breast in double foil, turn it onto its back without foil for the last half hour to brown. Then let it rest for a half hour, again with breast down, covered with foil and a couple of towels - all for moistness.
