For a perfectly moist and succulent turkey, follow Emma Lewis's tips for a creamy mascarpone stuffing
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When you carve into the breast you get a lovely layer of mascarpone mix, which subtly flavours the meat and keeps the breast moist.
If the turkey is on the dry side, keep on carving, then take the slices back to the kitchen and drizzle with a little hot chicken stock. If it's underdone, cut into the joints and pop it back in the oven.