http://cuisine.com.au/recipe-finder/poultry From chooks and ducks through to quails and pheasant, roast, stir-fry, wrap or stuff, find great poultry and game bird recipes to suit. en-au http://cuisine.com.au/recipe/aromatic_green_chicken_curry http://cuisine.com.au/recipe/turkey_schnitzel_with_potato_and_pea_salad If you're not keen on turkey, turn chicken breast fillets into crunchy golden schnitzels instead. http://cuisine.com.au/recipe/Roast-turkey-breast-with-chestnut-stuffing Maintaining the succulent breast is paramount and, really, there is no way around it unless you separate dark meat from light. In fact, the legs can be roasted one or two days before, then stripped for the salad. All that's left to do is stuff the breast and roast it off the bone in just over an hour on Christmas morning. http://cuisine.com.au/recipe/Turkey-leg-and-bean-salad The legs can be roasted one or two days before, then stripped for the salad. http://cuisine.com.au/recipe/turkey-roll-with-chorizo-and-preserved-lemon http://cuisine.com.au/recipe/Brined-and-roasted-turkey-with-cornbread-stuffing Brining keeps poultry meat moist while cooking – perfect for whole turkey, which has a tendency to dry out. It is especially great for free-range birds which, while more flavoursome, can be tougher than commercial birds. You will need a container large enough to hold the turkey covered with brine in the refrigerator, or you can line a chilly bin with clean bags to hold the turkey and keep cool with slicker pads. Smaller turkeys need less time in the brine – about 18 hours – but do not brine any for more than 24 hours. http://cuisine.com.au/recipe/roast-turkey http://cuisine.com.au/recipe/roasted-turkey-roll The turkey carcass can be used to make a stock which is used to deglaze the pan as well as in the vegetables, but you will need to cook the stock ahead of the time you intend to cook the buffe - preferably the night before. http://cuisine.com.au/recipe/turkey-with-apple-and-prune-stuffing-and-glazed-chestnuts The recipe for the stuffing is probably double what you need, but we always make it thus as insurance against the never-ending - though thankfully good-natured - squabbles as to who had more than their share. http://cuisine.com.au/recipe/malaysian-roast-turkey-with-lime-and-lemongrass-stuffing I don't remember when we started cooking turkey for Christmas but I have vivid childhood memories of running my tiny fingers over the bones and picking off bits of delicious meat. Perhaps it was during the days when my mother worked as a cook for the British, perhaps it was for friends and neighbours who dropped by when service was over in the Chinese restaurant we had. I do, however, remember we brined our turkeys to make them moist, as free-range birds in the tropics were rather chewy. I also remember that we ate the turkey with Indian achars, pickles - sometimes cranberry sauce - roast vegetables, potato salad, beef rendang and lots of salads. You will need to begin this recipe a day and half ahead. http://cuisine.com.au/recipe/Roast-turkey Roast turkey without stuffing is way too joyless to contemplate, so while you're going to all this trouble you may as well go all the way. My favourite stuffing is quite traditional - bread with chestnuts and prunes. Whichever you choose, be sure to make extra as you definitely don't want to run out before second helpings.