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How To Stuff a Turkey

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Turkey with stuffing is the centre-point of every traditional Christmas dinner. Stuffing the turkey (and for that matter any poultry) helps to keep the bird moist and adds a whole new level of flavour.
What you'll need: 
Your chosen stuffing (home made/shop bought)
Sharp wooden skewers/rosemary sprig with ends cut at an angle
Kitchen paper
Meat thermometer
Remove the giblets from the turkey cavity. These will generally be in a plastic bag and can either be kept for addition to gravy/stuffing mixture or discarded. Pat the inside of the turkey dry with kitchen roll.
Prepare your chosen stuffing whether it be home-made or shop-bought. Once mixed either stuff the turkey immediately or place the stuffing in a sealed container in the fridge until needed.
Place the turkey on a lightly oiled baking tray. If your stuffing mixture contains meat (sausage and apple stuffing for example), consider par-cooking before stuffing the turkey to ensure no raw meat remains. Both vegetarian and meat-based stuffing should be warm when placed inside the turkey.
Begin by loosely stuffing the turkey's neck cavity. Do not overstuff as the stuffing will expand and may result in the turkey remaining uncooked. Pin the cavity closed with a wooden skewer/sharpened rosemary sprig.
Stuff the main cavity, again allowing room for expansion. If any stuffing is exposed, cover it with tin foil. Cook the turkey according to the specific instructions. When the turkey is cooked, ensure the stuffing is at at least 180°F (82°C) as this will ensure it is completely cooked.
The stuffing process is a quick and simple way of adding a personal, festive touch to the most traditional of Christmas staples.
Only stuff the turkey just prior to placing it in the oven.
Once cooked remove the stuffing from the turkey immediately..
Avoid allowing the stuffing to sit inside the turkey as it can easily become cross-contaminated with bacteria.


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