Okay, this year I am tacking a roast turkey for the first time. Armed with about 5 different recipes (including Maggie Beer's nifty OVEN BAG! one) and my MIL's webber I am feeling pretty confident. But I have TWO questions for the experienced roasters out there:

1. Presumably you get a better result if your turkey is at room temperature. So when do you take it out of the fridge? First thing (ie: 6am) Christmas morning, or the night before? I will be buying fresh so defrosting is not an issue.

2. How far ahead can I stuff? I am thinking of picking it up on Wednesday 23rd and stuffing it that day or Christmas Eve. Will this work? (I supposes I could always make the stuffing and keep it in the fridge - I'll be doing two different ones from the Margaret Fulton Chrissy book).

Thanks in advance ladies