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This will work too, but be sure to calculate the cooking time based on the weight of your turkey after stuffing (the BBC Food roast calculator has never let us down!) and check it is cooked through with a probe thermometer before serving it should be at least 75C

If you feel like it needs more salt add it then

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If youre on the fence, I encourage you to at least try using the anchovy paste, even if you use a smaller amount than called for

Hand washing or gentle machine cycles with cold water preserve the vibrancy of the floral print