Cooking the traditional  Christmas turkey can be tricky, with timing especially difficult depending on the size of the bird.

Damien was joined by Jack Molloy of Molloy's butchers, who said orders were "coming in hot and heavy" for turkeys this Christmas. Jack said Molloys has been dealing with the same farm for years, and using a trusted source is vital.

He said one of main things to be aware of is the size of the turkey, with the average one about 12 to 14lb, but it's very dependent on how many people you're cooking for. Jack also said for quality purposes, ensure that the bird is clean and white looking with no "gashes, cuts or bruises." He says a fresh rather than a frozen turkey is important.

Jack also told Damien that overcooking is a big problem, because while you want to ensure the bird is fully cooked, it will dry out if it's left too long in the oven:

I think a very important tip is for people to take it out of the oven maybe an hour or half an hour before (dinner), and cover it with tin foil to leave it rest and let the juices flow through the meat... give themselves that time to be able to use the oven for other things as well.

You can to Jack's full conversation with Damien on Deise Today through the link on this podcast.

And for all Deise podcasts, click here. 

If you're a fan of all things turkey related at Christmas, we found out recently that Tayto, the Irish crisp brand, is making the most of the festive season having released its limited edition Turkey & Stuffing flavour earlier this month.

The Turkey & Stuffing flavour comes in a 135g share bag size, designed for parties or a Netflix binge if that's your thing.