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Succulent stuffed roast turkey

20 December 2016

Always choose a hen (as they are juicier than toms) that weighs at least 3 kg. Calculate the cooking time on the basis of 1 hour for every kilogram of turkey and cook at a low temperature, around 175 ºC for most of the time, then drop down to 80 ºC for the last 30 minutes. Cover the breasts with tinfoil greased with extra-virgin olive oil for the first half-hour and baste regularly with the juices.

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