Air is pumped under the skin through the neck cavity to separate the skin from the fat.

Sprinkle 1 teaspoon barbecue rub in neck cavity and 2 teaspoons in main cavity of each chicken.

Thankfully, no gore oozed from the neck cavity.

That was when MacDonald leaned in and pointed at something caught in the neck cavity.

Trim the duck of any excess skin around the neck cavity.

Spoon the stuffing into the turkey body and the neck cavities, cover with the skin flaps and sew up with kitchen twine.

Stuff main cavity and neck cavity, then skewer or truss to close.

Spoon the stuffing into the neck cavity.

A 7kg turkey with stuffing in the neck cavity takes 2 hours to roast.

Serve each person with brown and white meat, plus stuffing from the neck cavity.