I didn't cook turkey this year — in fact, I can't recall the last time I did. I hate it when it's dry, and I find the taste rather bland, so I usually go for a fattier bird at festive time instead. This year I chanced upon a pularda, a corn-fed fattened hen, which looked more than worthy of representing Christmas Day.

If you want to avoid dry bird disasters, there are a few simple rules to follow.

Make sure the bird is at room temperature before it goes in.

Gently force butter under the skin — add herbs too if you like.

Grind black pepper all over.

Layer the bird with streaky bacon, making sure to cover the legs, since they cook the quickest.

Add a fresh orange half, a garlic clove and a bay leaf to the cavity.

Cook the stuffing separately.

Sit the bird on a bed of chopped vegetables — carrot, onion, celery and garlic — drizzle with a little olive oil and a good grind of black pepper.

Baste frequently for even browning.

Allow to rest under loosely covered foil for at least 15 minutes, longer if you're cooking a large bird.

Why These Steps Avoid Dry Bird Every Time

None of this is complicated, but each step earns its place. The bacon bastes the breast as it renders, the vegetables underneath catch every drop of fat and juice, and the resting time at the end is what actually locks moisture in rather than letting it all run out onto the carving board the moment you cut in. Skip the rest and you undo everything the rest of the method achieved. Follow these steps properly and you'll avoid dry bird problems whatever you're roasting for the occasion — turkey, chicken, or a corn-fed pularda like this one.

This guide is part of my easy chicken dinner ideas collection — proper technique, honest cooking, from Casa Adora and the road.

Wonky photos, proper food, genuine adventures – The Flexible Chef