Once thawed, remove from packs and allow to reach room temperature before cooking.
Place the pack contents into two separate boats of foil in a roasting dish.
Place in a pre-heated oven at 180°/350°F/Gas Mark 5 (These temperatures apply to a standard oven and you might need to adjust your oven).
4-12 portion packs will all be cooked in 60 mins. When cooked, the skin will be evenly browned; and if you pierce the flesh of the breast joint with a small knife or skwer, the juices will run clear.
Once cooked, remove Turkey joints and cover loosely with foil and allow to rest at room temperature for 15 mins.
Meanwhile, pour the Turkey cooking juices from the boat of foil (and all the tasty bits) into a small saucepan. Add the pot of Turkey stock and simmer for 15 mins, until the taste is delicious. Simmering for longer will make the flavour more intense.
Carve the brown and white meat so that everyone gets exactly what they want. Serve with your delicious gravy and sausages wrapped in bacon.