How to cook turkey is on the mind of those who will be tasked with creating the Christmas meal on the big day.
Whether you have purchased a crown or a whole bird, everyone wants to get the best and the moistest meat.
What recipe tips and tricks result in the best breast, and does the stuffing you choose make a difference?
A Michelin Star chef revealed his special stuffing ingredient for the moistest breast.
Michelin Star chef Asimakis Chaniotis revealed the best turkey stuffing recipe for good meat. He said: “My top tip is to include a small handful of rice in the stuffing as it absorbs all the raw juices from the turkey creating the most delicious and intense flavour inside.”
One strange tip includes cooking a turkey upside down to get the best meat and flavour.
This was tested out on Food Unwrapped, where contestants cooked three turkey’s using three popular methods to discover the best.
The reason the upside down method works so well is because the heat circulates around the oven, cooking the legs quickly as well as letting the juices fall into the breast.
The turkey must be turned over 30 minutes before it is done to brown the top.
Phil Vickery told Express.co.uk his top tips on how to cook turkey.
The ITV chef, who appears on This Morning, revealed he wraps his turkey in two layers of foil to keep it moist.
Mary Berry’s roast turkey recipe advocates the same, but specifies leaving a “large air gap between the turkey and the foil.”
Some chefs swear by butting butter under their turkey skin, such as Jamie Oliver.
The chef recommends putting butter under and over the skin to keep the bird moist.
Do you know the how to get turkey skin crispy?
Iceland’s Head Chef, Neil Nugent, told Express.co.uk his advice for achieving the crispiest skin on your turkey this Christmas.