Turkey recipesThere's much debate among chefs and cooks as to the best way to cook the traditional Christmas bird. Sophie Grigson likes to cover her turkey in butter-soaked muslin during cooking to keep the meat moist.  Paul Kelly, who breeds the famous KellyBronze birds, recommends cooking the bird breast-side down, to keep the breast meat moist during cooking. He says: "Place the turkey in a large roasting tin, season with salt and pepper, place a peeled onion in the body cavity for extra flavour and cook for the recommended time. For the last 30 minutes of cooking, turn the bird over, season the breast meat and cook breast-side-up until cooked through. Leave it to rest for 30-50 minutes before carving." Check how long to cook your turkey for with the Food Standard Agency's Christmas calculator. Here's a selection of other recipes to inspire you.
Goose recipes Goose is no less traditional than turkey, but many people are put off by the thick layer of fat on the bird. Most of this fat will come out during cooking, so it shouldn't prevent you from trying this rich, dark, flavoursome meat. Once you've seen Mike Robinson carving his cooked-to-perfection, crisp-skinned goose in the video below, you'll be convinced! Either cook the goose on a raised rack in a roasting tin and pour the fat off regularly during cooking, or roast the goose in an extra-large roasting tin that will accommodate all the fat during cooking - then just pour it off once the goose is cooked. Don't throw the goose fat away - you can store it in a jar in the fridge and use it to make superbly crisp and flavoursome roast potatoes. Here are some recipes to help you cook your goose:
VideosFind out all you need to know about choosing and cooking turkey and goose with Mike Robinson's Christmas buyer's guide videos and see Sophie Grigson demonstrate her buttered muslin method in her video recipe for Roast turkey with bread sauce. 
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