Check the packet instructions for how many minutes per kg...usually 40 mins per kg at 180 degrees. Include the weight of the stuffing in your timing. Stuff loosely and make sure the stuffing is cold first. We like to add herbs, apricots, dried fruit, pine nuts or walnuts to ours. Put plenty of butter (plus herbs, lemon slices if you like) under the skin for moistness.

Check if its cooked by piercing the thickest part and watching for clear juices. If the wings look cooked earlier, you can wrap in foil. When done, wrap the whole bird in foil and let it sit on the bench to rest before carving. We serve ours cold so cook it on Christmas Eve arvo and put it in the fridge overnight before carving cold.

Let us know how you go!