Our gammon is cured in Suffolk to a very old and mild recipe so no need to pre-soak.  It has served us well for over 30 years!
Norfolk Bronze Turkeys as recommended by Gordon are available from Measures at up to half the price of the big London Stores.  Just a quick note though - the children in our family dislike onion and garlic - so we don't put them in but it is still the best recipe we have found!   Allow 30 minutes per kg plus an extra 20 minutes at 180c gas mark 5  - push a fork into the thickest part of the thigh to check that the juices run clear.  Some ovens are quicker some slower - so check your turkey regularly.  See below for Boneless Turkey Breast.

To cook a boned and rolled joint first allow it to come up to cool room temperature (1-2 hours outside of the refrigerator, depending on the warmth of your kitchen). Preheat the oven to 200c/400F/Gas Mk 6 (for fan ovens check the handbook but usually you need to reduce the heat by 20c) weigh the breast and calculate the cooking time based on allowing 18 minutes per 450g/1 pound plus an extra 20 minutes. Smear some butter over the skin of the turkey and season then put in a roasting pan and tent with foil. Cook the breast for the time you have calculated, basting once or twice during cooking, and uncover for the last 20-30 minutes to let the skin crisp up. As with a normal turkey, a boned and rolled joint will benefit from resting for 20 minutes or so before carving.  If you have a thermometer check the temperature in the middle of the joint, before removing from the oven,  which should be 80C.  If you do not have a thermometer then push a knife into the middle of the joint and then touch it quickly against your lips - it should feel very hot (be careful)!

Our Favourite Roast Rib of Beef
recipe supplied by a very famous London restaurant.  We love it for its simplicity - it lets our very special beef speak for itself!