Saturday Morning With Jack Tame

I’m still stuck on turkey for Christmas! I never think we’ll include it in the menu but in the end it just screams ‘festive season’, and I can’t resist.      How to keep the darn thing from drying out?   Stuff stuff under the skin of the breast – herb butter, chopped spinach, sausage, bacon.   Consider using a large oven bag to cook it in.   Rest the cooked bird on its breast so that the juices all run into the white meat.   Brining can work too, but who has the time or fridge space to do it!       Stuffing:    Breadcrumbs as a base with herbs, onions etc – make sure you soak the crumbs in milk.    Sausage or ground meat   Rice & mushrooms   Chorizo and corn bread    Consider a punch of sweetness like currants, apples or cranberries.      Gravy:    The roasting dish scrapings are your best friend, so always add in some halved onions and oil at the start of the cooking.