If you wish to use stuffing then why not make your fantastic whole British turkey even more special with some of our tasty stuffing recipes?
You should stuff the neck end of the turkey only, right before cooking and seal by tucking in the skin. Do not stuff the body cavity. Make sure you weigh the turkey after stuffing to calculate the correct cooking time. As a guide, for every 500g of stuffing add an extra 10 minutes to the unstuffed cooking time. Alternatively spoon the stuffing into a dish and cook separately. Here are some tips and recipes for great homemade stuffing, give them a go...
Here are some tips and recipes for great homemade stuffing, give them a go...
1) You can prepare the stuffing a few weeks beforehand and freeze, and then allow to thaw completely before using. Or prepare on Christmas Eve, allow to cool and store covered in the fridge. Always allow the stuffing to come back to room temperature before using to ensure the cooking times are not affected.
2) Turkeys should be stuffed just before cooking. Do not stuff the night before as this can be a breeding ground for bacteria.
3) Only stuff the neck cavity - never the body cavity - the body cavity can have sliced onion or lemon or orange and fresh herbs placed to infuse the meat with additional flavours.
4) Spoon stuffing into the neck cavity and seal the end by tucking in the skin and securing with cocktail sticks or darning needle and thread. Bread based stuffings tend to swell up slightly so do not pack in too tightly. Generally 350g will be enough for a 4.5-5kg bird.
5) Weigh the turkey after stuffing to calculate cooking time. If the bird is under 4kg allow 20 minutes per kg + 70 minutes. If the bird is over 4kg allow 20 minutes per kg + 90 minutes.
6) If you do not want to stuff the bird or have leftover stuffing mixture simply roll into little balls (use wet hands to make this easier). Brush with oil and bake for 20-30 minutes at the end of the turkey cooking time. Alternatively, spread stuffing mixture in a baking dish, bake for 30 minutes and serve cut into squares.
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