The logical place to start when discussing Christmas dinner is of course the turkey. Turkey is notoriously known for being bland and dry, and this is of course what we all want to avoid. Aga suggests a long, slow cook with the turkey smothered in butter, stuffed with an apple and orange, both halved, and surrounded by half a bottle of port. If you are using an Aga to prepare your Christmas feast it is suggested that you cook your bird for approximately ten hours overnight in the simmering oven to achieve a succulent and flavoursome meat. If you are cooking for a large number it may be better to cook two smaller turkeys rather than one large one; the larger the bird the harder it is to cook evenly through without drying out the meat.