To ensure your bird is at its best on Christmas Day please follow these simple steps:
Remove the bird from its packaging.
Take out the giblets & keep these in a covered bowl in the fridge. (Giblets make amazing gravy, try Grandma Lindsell's recipe).
Place the turkey on a tray, cover loosely with foil and store in the bottom of your fridge.
If the turkey is too big for your fridge, leave it in the box with the lid open & store in a cool place, out of reach of animals and children.
Remove your turkey from the fridge 2 hours before cooking so it is at room temperature for stuffing.
To stuff your bird, loosen the skin with your hands & pack the stuffing into the neck end, pushing it up between the flesh & the skin towards the breast (not too tightly).
Press it in gently to make a rounded end then tuck the neck flap under the birds back & secure with a skewer.
Any remaining stuffing may to put into the body cavity or a large Bramley apple or peeled onion may be placed in the body cavity.
Rub butter over the turkey, season with salt & pepper & lay streaky bacon over the breast (optional).