Talking turkey

SIR – Having cooked the main Christmas meal for many years, I have found that the perfect turkey (Letters, December 8) is one where you gently loosen the skin on the breast, then slide a good sausage meat stuffing in, being careful not to tear the skin. Be sure to wash your hands thoroughly beforehand and remove any rings.

Put the turkey, turned upside down and with a glass of wine poured into the tin, into a very hot oven for 30 minutes. Then – if, like me, you have an Aga – place it at the bottom and leave overnight. If you don’t have an Aga, turn the oven down low.

In the morning, when the aroma of turkey permeates the house, remove it, turn the turkey over and lay streaky bacon over the breast. Then put it in the top Aga oven, or turn up the heat on a regular one, and cook until the bacon is ready to put between slices of a good white loaf. One beautifully cooked turkey – plus breakfast.

Strain out the majority of the fat, which makes for perfect roast potatoes. To the liquid left behind add pepper, a tablespoon of flour, a dollop of redcurrant sauce and a small glass of port, stirring over heat until it boils. There’s your gravy.

After the turkey has rested for an hour or two, carve it and put what is required for the day on a platter. Sandra Crawley Shanklin, Isle of Wight

SIR – Why do so many people persist in trying to find ways to make this most miserable of foods vaguely edible, when so many wonderful alternatives are readily available?

If turkey was any good, it would appear on tables all year round. Vincent Hearne

Chinon, Indre-et-Loire, France

SIR – What is happening to retail? Where has all the stock gone? Time and again, when trying to buy Christmas presents, I have been told: “No, we don’t have it in store, but you can do it online.” I want it now. I am shopping in a physical store so I can see it, buy it and take it away.

I did order one present online from a chain store. It was click-and-collect, with next day delivery. A customer ahead of me in the collections queue was given two large bags. She said she would be opening them in the store as she would be returning most of the items. What a costly exercise.

Sue Flack

Cambridge