When the mature bird proves to be much more attractive
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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.