barb I really recommend getting a huge turkey - remove (on each side, in one piece) the leg and thigh meat. Carefully remove the bones and all of the sinews - this may take some time but is good preparation for Christmas Eve. You will then have 2 large fillets of leg meat - flatten out and cover with a really good stuffing - I make my own with suet, parsley, thyme and grated lemon peel. Spread this liberally over the fillets and then roll, secure with wooden sticks and string. Wrap each parcel well in tin foil and place in the roasting tin either side of the bird. This method will enable the main body of the turkey to be cooked far quicker. Believe it or not, the brown meat is delicious cooked this way and the suet within the stuffing means no basting is required during cooking. I leave the wings on the bird to balance thebird in the tin. This method will drastically reduce waste and is by far both tastier and cheaper than buying crowns.