Preparing and stuffing the Christmas turkey should be just as an important task as consuming it, so we want to ensure that you do it properly. If you haven’t stuffed a bird before (so to speak) then don’t worry, our step-by-step guide is a simple and effective way to deliver the perfect turkey this year.

• Prepare your desired stuffing from scratch, or see our fresh homemade chestnut and brandy stuffing for some inspiration.

• Remove the packet of giblets from the main cavity of the bird and set aside if you wish to make gravy.

Now for the fun bit!

• To stuff the neck, first pack it loosely with stuffing.

• Pin the neck skin over the exposed stuffing with a skewer.

• Spoon stuffing loosely in the main body cavity.

• Cover exposed stuffing with a swatch of aluminium foil or a piece of bread.

• Roast the turkey based on the recipe you’ve selected.
• Place extra stuffing in a baking dish coated with cooking spray, cover and refrigerate until ready to bake, no more than six to seven hours.
• Pour turkey or chicken stock over the extra stuffing and bake at 350 degrees F (about 175 degrees C) for no more than an hour.
• After the turkey is done roasting, remove stuffing immediately and place in a bowl and the refrigerate leftovers.

If you haven’t done so already, hurry and get a quality turkey from us this Christmas before they all go!

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