Jamie Oliver's turkey farmer says there's a good reason why you shouldn't cover your turkey in foil once it's cooked

• Turkey is known to some as dry and bland, but this isn't always the case.

• It is thought that covering the bird in foil is a way to keep it moist.

• Paul Kelly said that this is the worst thing you can do.

The turkey is going to be the star of the show during the holiday season.

Turkey is known for being dry and bland.

In a bid to keep the meat moist, some people cover their turkey in foil after taking it out of the oven in order to keep the juices in.

This is one of the worst things you can do, according to Paul Kelly of KellyBronze turkeys, who supplies birds to Jamie Oliver.

Kelly told them to never cover the bird.

He said that if you cover a turkey when it comes out, it will still cook.

Kelly said that they jump on it with a sleeping bag and a load of tinfoil because they don't want it to go cold. That is an absolute disaster because you have created an oven and the bird will cook.

The temperature will rise for 45 minutes after you take the turkey out. You have to never cover the bird. Take it to the side and rest for a while.

The turkey was cooked for an hour and 55 minutes. After being out of the oven for a couple of hours, his bird was still 125 degrees.

KellyBronze turkeys are about six months old when killed, compared to the usual 12 weeks for most grocery store birds. They've developed more fat that conducts heat faster than a lean bird.

Kelly explained that the tin foil theory is about keeping the water in. Birds were being killed younger and younger. It was going to be dry and people were taking the fat out of turkey.

Don't put it back in the oven

Kelly said to not put your turkey back in the oven if you left it out for so long.

He said that if the meat is a bit weak, don't put it in the oven. "Get your stock piping hot and pour the stock over the meat and it will bring it up to temperature."

Other tips to keep in mind:

• To make a delicious stock when the juices are released, add about 9 ounces of water to the roasting tin. If the water is almost completely gone after an hour of cooking, top it up.

• The fat deposits of the bird are in the back of a mature turkey, so when it begins to cook, that fat is rendering down through the bird. After an hour, it can be flipped over.

• The turkey should not be stuffed. If you put the bird in a bag, you can't get the heat through it evenly and it won't cook. You have to let the heat get through the middle if you want to stuff it.

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