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The thing that elevates this Christmas turkey to the next level is the precision cooking. Rather than roast a whole bird and risk dry breast meat or soggy stuffing, Alyn Williams butchers the bird before poaching the breasts and de-boning, stuffing and rolling the legs. If not butchering the turkey yourself, ask your butcher to do it for you — just make sure you keep all of the bones and offcuts to make the delicious gravy!
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