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Monday, December 12, 2005 

When the mature bird proves to be much more attractive

By Jill Dupliex, London Times.

It's certainly not too early to be planning your next Turkey dinner. This article in the Times of London starts you today (Last Friday actually) and takes you day-by-day, hour-by-hour through the selection and preparation of your turkey, along with stuffing and gravy/stocks. There is also a recipe for Roast turkey with bacon.

When selecting your Turkey, they offer this advice:
Order your turkey. Make it a good one. It’s worth going beyond the supermarket chiller cabinet to find superior eating quality and real old-fashioned flavour in a slowly reared, mature bird raised in low-intensity, free-range conditions, hung for around two weeks, and sold fresh, not frozen.