Well I have bought two stuffed Turkey Crowns this year, a gammon joint, whole Salmon for Boxing Day and cooking a Lamb Curry for the Saturday - That is it. Regarding Tips - my best tip is cook your Turkey Christmas eve, Carve it on Christmas day when it is cold - nice thin slices, no crumbling, pop it into an oven dish blob bits of the jellied stock on top, cover with foil and slam in a really hot oven for about 5 minutes - result - lovely moist succulent meat and no panic on Christmas Day!