Rather than putting the stuffing into the bird's body cavity, which can stop it from cooking properly all the way through, Alan squeezes the stuffing under the skin. This adds both flavour to the meat and bastes it with the fat from the stuffing, keeping the delicate breast meat succulent.

1. Lift the flap of skin over the wishbone and move your hand between the skin and the breast to create a cavity for the stuffing.

2. Push the stuffing under the skin and spread it out evenly with your hands. Pull back the skin to cover the stuffing and tuck it under the bird.

Some different stuffings to try out:

Sage and Onion Stuffing

Haggis and Whisky Stuffing

Mushroom and Thyme Stuffing

Smoked Bacon and Juniper Stuffing

Apple, Ginger and Orange Stuffing

Chestnut Stuffing

Sausagemeat Stuffing