Which of these three turkeys – whole bird, breast or crown – will your family love this year?

Brown sugar & spice-glazed turkey with candied carrots

For maximum flavour, season and spice the turkey as far ahead as possible.

■ Serves 8 ■ Prep 30 mins plus chilling and resting ■ Cook 3 hrs 30 mins-4 hrs

5-5½kg oven-ready turkey
50g butter, softened
small bunch of thyme, plus extra to serve
small bunch of bay leaves, plus extra to serve
8 carrots, cut into large chunks

FOR THE SPICE MIX

2 star anise, crushed
½ tsp ground cloves
1 tsp ground nutmeg
1 tsp ground ginger
1 tsp ground black pepper

FOR THE DRY SEASONING

2 tsp light muscovado sugar

FOR THE BASTE

50g light muscovado sugar
50g maple syrup
50g butter, melted
100ml cider vinegar

Combine the spice mix ingredients in a bowl. For the dry seasoning, mix 2 tbsp sea salt with the sugar and half the spice mix. Sit the turkey in a roasting tin and gently push your fingers under the skin, starting from the neck, until you can push your whole hand down the length of the breast. Season the bird