Turkey cooking? That's the hard way of doing it.
I've ordered 200g of cooked turkey breast (carved from the bone, not the rubbish stuff packed with water) to be collected from Morrison's on Christmas Eve. My sausages wrapped in bacon, Yorkshire puddings, stuffing and herb-&-garlic potato wedges (perhaps with some parsnips, if I remember to buy some) will all be cooking nicely in the oven and then I'll add the turkey (wrapped in foil, probably with a little butter) for the last few minutes just to heat it through. A bit of mash (with mustard, butter and black pepper in it), together with some sprouts and some decent gravy will provide me with a nice lunch (to be accompanied with a nice oak-aged Rioja) in under half an hour.