Holiday secrets for stuffed turkey or chicken

All things in life and in the kitchen have their secrets, which when you apply them then everything reads like... an open book. Let's go together to see what we apply every time we make turkey or chicken with stuffing and we want it juicy and well-cooked.

Follow our secrets for success in stuffed turkey or chicken

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

We remove any feathers and fluff by scalding it, wash it inside and out, and dry it with kitchen paper.

We remove the jantes, the V-shaped bone at the end of the neck.

Season the poultry belly with salt and pepper. If it is large, e.g. turkey that needs to be cooked for a long time, we add fat to it - that is, under the skin we put small pieces of butter to hydrate the chicken while it is cooking.

Fill with the stuffing and tie the poultry to keep its shape and juices inside while baking.

Oil it all over and season it with salt and pepper.

During baking, pour over it with the liquids of the pan. If the poultry starts to "seize", cover it with parchment paper and aluminum foil.

When the stuffed turkey or chicken is cooked, leave it covered with parchment paper, so that it recovers its fluids and absorbs its juices that, during cooking, come to the surface.

Remember that we love to share with you our recipes, but also the secrets for sure success, which we derive through our work. We want you to make the perfect cooking with your own hands.

Good luck and Merry Christmas!