Festive secrets for stuffed turkey or chicken

Everything in life and in the kitchen has its secrets, and once you put them into practice, everything becomes as clear as… an open book. Let’s take a look together at what we do every time we make stuffed turkey or chicken and want it juicy and perfectly cooked.

Follow our secrets to success with stuffed turkey or chicken

Let the bird come to room temperature on the kitchen counter, covered.

Remove any stray feathers and down by singeing the bird, wash it inside and out, and pat it dry with paper towels.

Remove the wishbone, the V-shaped bone at the base of the neck.

Season the cavity with salt and pepper. If the bird is large, for example a turkey that needs a long time to roast, add extra fat - tuck pieces of butter under the skin to keep the meat moist as it cooks.

Stuff the bird and tie it up so it holds its shape and keeps the juices inside while roasting.

Rub it all over with oil and season with salt and pepper.

Baste it with the pan juices as it roasts. If the bird starts to brown too quickly, cover it with parchment paper and aluminum foil.

Once the stuffed turkey or chicken is cooked, leave it covered with parchment paper so it can reabsorb its moisture and soak up the juices that rise to the surface during roasting.

Remember, we love sharing our recipes with you, as well as the secrets to guaranteed success that we’ve learned through our work. We want you to make perfect dishes with your own hands.

Good luck and Merry Christmas!