How to Stuff Your Christmas Turkey
We would recommend not stuffing your Christmas turkey, this is because, with an addition of stuffing, it becomes much harder for the heat to be distributed evenly. Adding stuffing also increases the weight, and therefore, the cook time of the bird. Increasing its chances of becoming dry and less succulent.
However, if you did want to stuff it, we would recommend making up a stuffing recipe, such as the one below:
|500g Sausage meat||1 Finely chopped onion|
|45g Fresh white breadcrumbs||Zest of half an unwaxed lemon or orange|
|140g Ready cooked & peeled chestnuts||Quarter teaspoon of ground cloves|
|20g Finely chopped flat leaf parsely||1 medium free range egg|
Combine all ingredients together in a bowl, and lightly season with a sprinkle of salt and pepper.
Stuff the turkey neck with a third of the mixture, and the body cavity with another third of the stuffing but this time, loosely.
This will help increase heat circulation and provide a better cook.
Roll the remaining stuffing into balls, and cook later, on a baking tray in the oven for 20-25 minutes
Our Preferred Method
As a compromise to both methods above, cook both the stuffing and turkey separately. However, place your stuffing into the cavity of the bird during its resting period. This way, the turkey does not have to cook for an increased amount of time, and the stuffing can absorb the flavours from the turkey during its rest.