Traditionally, in Europe, goose was served for Christmas dinner but turkey was cheaper and became more popular as the birds are easy to breed and fatten up. Turkey meat is often dry but this can be prevented by trussing the legs and wings closely to the bird's body with string when cooking.
1 large cooked leftover turkey, (about 5kg), defrosted
Rinse turkey under cool running water and dry with kitchen paper. Bring to room temperature before cooking.
Place lemon zest, butter, herbs, garlic and seasoning into a small saucepan and melt over a low heat.
Stuff neck flap with your choice of filling. Season cavity and stuff with lemon quarters.
Truss legs and wings with butcher’s string.
Calculate cooking time by weighing stuffed turkey (cook for about 20 minutes per 500g).
Place turkey in a roasting tray, add stock and cover with foil
Roast for 30 minutes, then reduce heat to 180°C.
Continue roasting for three quarters of cooking time.
Remove foil and cook, basting frequently for remainder of cooking time.
Test if turkey is cooked by inserting a metal skewer into the thickest part of the thigh. If the juices run clear, the bird is cooked. If there is any pink in juices, return turkey to oven for 15-20 minutes or until cooked.