My top roast turkey tip this Christmas

Meat thermometer - Jamie at Home

"One of the biggest challenges when cooking a turkey is the legs take longer than the breasts. The breasts dry out in the oven while you’re waiting for the legs to cook. I like to push stuffing between the turkey’s skin and breasts, increasing the thickness of the breasts so they take the same time to cook as the legs. The result? Juicy turkey all round! 


To make sure it's cooked to perfection all the way through, I use this little meat thermometer from the Jamie Oliver at Home range.