This bird deserves respect
The first step is key – you must let your bird come up to room temperature after being in the fridge. It’ll give you more reliable cooking times, as well as juicier, more tender meat, as the bird isn’t shocked when it hits the heat of the oven.
Turbo-charge your turkey with deep umami flavours by grating over a little dried porcini before cooking. I also like to throw a handful into the roasting tray for a meatier gravy.
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