Ingredients:

• 1 x 4.5kg Turkey
• 1x 1.5-2kg pieces of gammon bacon (sized to fit cavity of bird), soack in cold water overnight
• 2 Bay leaves
• 50g butter, softened
• Salt
• Pepper
• Watercress to garnish

Cooking time: 4-4.75 hours

Oven: 160°C, 325°F, Gas Mark 3

This is a lot of trouble, but is well repaid by the result.  With a sharp knife separate the rib cage from the flash of the turkey and, with poulty shears, cut out the rib cage.  Cut the bacon roughly to fit inside the bird.  Put the bacon in a pan with the bay leaves, cover with cold water and bring to the boil.  Cover and simmer for 45 minutes. Remove and allow to cool.

Strip off the rind and fat and put the bacon in the turkey, making the best shape you can.  Place in a roasting tin. Spread the softened butter over the turkey, sprinkle with salt and pepper and cover with foil.  Roast in a preheated over for 3.5 hours (or until cooked).  If it is difficult to care the turkey and the bacon at the same time, remove the bacome and slice it seperately.  Served garnished with watercress.

Prep Time: 15-20 minutes

Makes: 4 servings (wraps)

1/4 cup (50 mL) Knorr® Spicy Caribbean Marinade

1/2 cup (125 mL) light mayonnaise

2 tbsp (30 mL) honey

3/4 tsp (3 mL) curry powder

1/4 cup (50 mL) diced celery

1/4 cup (50 mL) sliced green onions

1/4 cup (50 mL) raisins or dried cranberries

2 cups (500 mL) shredded cooked turkey

1/4 cup (50 mL) slivered almonds, toasted

4 Boston lettuce leaves

4 large flour tortillas, warmed to soften

In large bowl, mix together Knorr® Spicy Caribbean Marinade, mayonnaise, honey and curry powder. Stir in celery, green onions, raisins (or dried cranberries), turkey and almonds. Place one lettuce leaf on each tortilla. Scoop 1/2 cup (125 mL) turkey mixture onto lettuce. Fold in sides and roll up to enclose filling. Enjoy! Tip: For best flavour, refrigerate turkey mixture 30 minutes before filling tortillas.

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To make the best tasting turkey gravy you need three things; well-seasoned fat, flour, and a good rich broth. For each cup of finished gravy you will need one tablespoon of fat, one tablespoon of flour and 1 cup of broth.

Start by making up some rich turkey broth. You can use the turkey neck, heart, gizzard or other parts usually found packed inside the turkey cavity. Add some minced onion, diced celery and 1/2 teaspoon salt in enough water to cover, simmer until vegetables are tender. Dice the turkey liver, add to the broth and simmer for about 15 minutes.

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Roast turkey is a great family favourite, especially at Thanksgiving and Christmas. But after the feast, comes the question – how to use the leftovers? Here are five ways to make the most of your festive bird.

Leftover turkey sandwich recipes

Use thick slices of turkey breast and add a little of the dark meat for flavour. Use different breads, like ciabatta rolls, baguettes, wholemeal bread, or toasted white bread.

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People want to eat healthy foods today, and a good way to accomplish that is through poultry. There are some chicken cooking tips that can help you in the kitchen and protect your family as well.

Here are a few of the best chicken cooking tips available.

• You must take care to always wash your hands, knife, and cutting board in hot soapy water after preparing raw poultry.

• You should never use the same utensils and cutting board for other ingredients without thoroughly washing them first and after use. This prevents cross contamination.

• You should always marinate poultry in the refrigerator. Never leave it out in the open.

• Do not use the poultry marinade for basting.

• If the marinade is to be used for the basis of a sauce, bring it to a boil and boil for 2 minutes.

• Never put cooked poultry on the same plate that was used to transport raw poultry. Again, this prevents cross contamination.

Here are some chicken cooking tips for storing your poultry:

• Fresh poultry is a very perishable food. You should not leave it out in the open air. Instead, wrap it in plastic as soon as you get it home from the store and always store it in the coldest part of your refrigerator. You should use it within two days; if this is not possible, place it in a freezer bag and freeze for up to three months. You should always freeze giblets and livers separately from the whole bird.

• Cooked poultry dishes can be frozen. However, you should not freeze poultry dishes that contain mayonnaise or hard-boiled eggs.

• Allow small poultry dishes to cool completely before wrapping and freezing them. Allow larger items to cool in the refrigerator and then wrap airtight and freeze.

• You should never freeze stuffed poultry.

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Chilli Turkey should be cooked in a slow cooker (Crockpot). Turkey or chicken cutlets or tenders can be used. The browning stage can be skipped if needed, although this may add extra flavour.

• l to 1 1/2 pounds turkey cutlets
• 1 cup chunky salsa
• 2 tablespoons taco seasoning
• 2 cloves garlic, finely minced
• 1/2 cup peach or apricot preserves

Cut turkey into strips. Dust with taco seasoning and quickly brown with garlic in a frying pan. Put turkey into slow cooker. Deglaze skillet with salsa and preserves then pour over the turkey. Cook on low for 4 to 6 hours.