Guide to stuffing, basting and carving
Ensure your Christmas dinner looks stunning and tastes even better - take a look at our simple instructions to getting the most out of your turkey.
There are several ways to serve stuffing. Stuffing balls are as simple as they are tasty.
Alternatively, packing a creamy mixture under the skin results in a succulent, moist bird. Find out how to do this below and try our recipe for Creamy lemon, pancetta & rosemary turkey.
Hold the turkey steady with one hand and use the other to loosen the skin to create a pocket for the stuffing mixture.
Push the stuffing mixture under the skin across the breast and smooth all over until it's evenly spread out.
Basting the bird
Spoon any juices that collect in the roasting tray over the turkey every 30 minutes during cooking. This will help keep the meat moist.
To check it's cooked, pierce the turkey thigh with a metal skewer. If it glides in easily and the juices run clear, the turkey is cooked.
See how to carve your turkey on page two.