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A whole bird offers a choice of juicy breast, crispy-skinned legs rich dark meat. Plus, you’ll get lots of lovely leftovers (especially if you opt for a larger-sized turkey) – think delicious Boxing Day turkey pie, and delicious, nourishing soups and curries to enjoy at home over the festive season.
Prepare your Turkey for roasting. Make sure to remove any packaging from it and the bag of giblets from inside the cavity. Pat the skin dry with paper towels, this promotes browning and crisping. ncmeatproduce.co.uk
If stuffing your turkey add the dressing inside and season your turkey generously on the skin with herbs and spices.
Lump wood charcoal is best, don't worry about wood charcoal for cooking steak as it helps with
Flavour and much better than briquettes.
Best place to get it is from a Butchers as they tend to have a supplier of good English charcoal.
A Turkey Crown is basically the top part of the turkey. The advantage of a Turkey Crown over a whole turkey is that it is quicker to cook, and easier to carve. People who are tired of the yearly routine of dealing with turkey leftovers also like that a crown has less meat than a whole turkey.