It's sort of the start of the most important part keeping that bird incredibly moist.

Soft butter e touch a salt and pepper, please a little touch of olive all in there that stops the butter from burning next at the zest of two lemons on their juice.

This gives the flavor of butter.

Ah, wonderful Citrus Sing three cloves of garlic.

Turkey is a very delicate, dainty meat, and that's why I want the garlic pureed so it's sort of disintegrate on flavors of turkey gently without becoming too overpowering, then at a generous handful of chopped parsley.

Wow, that smells incredibly light.

Give that a good mix.

Turkey is a very, very, very lean bird, and it dries out, so it's so important to make sure that we help it to cool perfectly.

But er done.

Now prepare the turkey wear, seasoned the bird inside the cavity, salt and pepper.

Next half two onions and put them in.

As they roast, they steam inside the bird.

Given a lovely sweetness.

Put in the lemon on a couple of bay leaves for their bitter, sweet, spicy flavor way sort of lining the inside of Turkey.

With these fantastic sort of flavors, you can see the bird is upright.

It's looking sort of like it's standing to attention.

Now it's time to add the flavor, but just very, very carefully.

Open up the skin, go through over the back of the breast and keep the skin intact.

The idea is to gently loosen the skin with your fingers so the butter could be stuff underneath it.

Now, much of losing all the skin off the top off the thighs turned the bird around.

I just go through here again, hand up and just release a little bit.

But don't completely break it because I don't want all that butter toe run out right from there.

Now take your butter.

Put it into a ball that smells amazing.

Lebanese citrusy on just sort of flattened it.

Stick that in there underneath one side now which you've got it in their pull back the skin on.

Just use that sort of slide all the way down.

What we want to do now is line the top of the breast.

Well, what better there That butter is gonna keep the turkey breast really seriously moist.

turn the bird round on.

Finished covering the breasts with the butter.

Turkey's originally came from North America on their best.

Young and plump.

My favorite breed for Christmas is either north of black or Norfolk bronze, both of which have a wonderful gamey taste.

Take the rest of the butter and carefully massage over the breast, legs and wings.

You could do all this the night before and simply cover the turkey with Tim Fall and keep it in the fridge, ready to be cooked on Christmas Day into the trait it would touch of all of all.

Now olive oil on top again that protects it.

Gets that skin really nice and crispy, and it stops the butter from burning now in the oven at 2 20 for 10 minutes.

Get really nice and brown quickly in, she goes beautiful.

It smells fantastic.

After 10 minutes, take the turkey out of the oven on based, then cover the breasts with smoked streaky bacon.

What I wanna dio is that a little bit more flavor already starting to think about my gravy so the bacon protects it stops it from drying out, but it's going to start to really give my gravy.

Ah, wonderful base.

Turn down the oven 180 degrees.

This 5 kg bird will feed eight people comfortably.

It needs roasting for 2.5 hours or half on hour per kilo, basing every so often back in.

And now she's on the way.

I look at that beautiful.

That smells fantastic.

Wow, look at that Beautiful.

That is 90% of your work done there.

To test the turkey is cooked.

Stick a knife into the bottom of the thigh on.

If the juices run clear, it's done.

The secret now is to let the turkey rest uncovered for 2.5 hours.

As the meat relaxes, it re absorbs its juices, making its succulent and tender.

Plus it'll be easier to carve.

It might seem like a long time to let it rest, but remember, the turkey doesn't need to be piping hot because I'm serving it with hot gravy that looks like a million dollars.

Let that rest, because the flavor will be 10 times more exciting.

Once is rested as that turkey is resting.

I want to make the most amazing gravy.

When I say amazing, I really do mean amazing.

Drain the excess fat from the roasting tray on, put it back on the heat, then remove the bacon from the top of the turkey on the roasted onions from the cavity.

Look at them.

My God, they smell amazing.

Finally, take out the roasted lemon.

First of all, cut up the bacon.

Lovely bacon into the trade here are crispy, that is, that's the start off that gravy onion.

Look at it.

Beautiful.

Doesn't get any better than that.

Chop that up.

Onion on bacon in That smells incredible.

When I first got the chance to cook Christmas lunch for the chefs in Paris, they taught me one crucial thing was only 21 at the time.

They made me rest the turkey because long as I cooked it, so I cooked it for three hours on.

I rest it for three hours.

What a difference.

Incredible E.

Next, chop up the roasted lemon on, add to the trade, put in a couple of sprigs of rosemary to give it a lovely aromatic punch on Friday, then had three chopped tomatoes, which helps to thicken the gravy and give it a lovely fresh taste.

But now it's time to really get the turkey flavor into the gravy.

Snap off the wing, take off all the little trimmings, all these little bits here.

I'm talking to crazy.

He's the bits we never use.

Everyone throws them away.

Oh, their little baby there.

Take him off.

I want that bang flavor.

Delicious.

Find that off thing smells incredible.

Next, pouring the dry cider is adds a lovely, subtle apple flavor that really lives the taste of the turkey meat.

A cider starts to reduce pour into delicious resting juices from the roasted turkey.

Wow, There you go.

Most amazing flavor when the liquid has reduced by half, crushed the vegetables and the turkey pieces with a masher to extract the maximum amount of flavor.

Basically, what's happening now is that we're giving the gravy a little bit of body pour in the chicken stock and reduce again in now.

Look, taste okay?

Yeah, Wow.

You just close your eyes and wow, it uses flavor on turkey now civet.

Use the back of the label to push it through the sieve, extracting every last drop of flavor, popping a sprig of rosemary and leave to infuse, Ready for the finishing touch Todo Simply add crushed Warner's to the bottom of the gravy boat on ladle in the hot gravy.

I'm just gonna do again.

A little twist the potatoes.

We do need to use Farage.

No, no.

Oh, okay.

Goose fat.

What?

We're gonna do a really nice, lightly spiced roast potato.

Okay, A little chili flake.

Really?

Yeah.

Chili flake.

Just a little bit of heat in their Christmas lunch.

Chili flake.

A little bit of turmeric.

I can't believe you're doing roast potatoes for Chile.

Now, would you be so kind just to give him a little cunts?

Cut the pill potatoes into quarters and put into salted cold water and they dio okay, bring them up to the boil and simmer for around eight minutes.

Drain on, let them steam, then season with salt and pepper on just a little teaspoon off chili flake.

Oh, no.

That's the sort of thing I would make for supper on a Saturday night or something that you really chili flakes in at a teaspoon of turmeric.

Turmeric is a member of the ginger family.

It stays the potatoes a wonderful golden color and has a lovely, earthy taste.

Next drizzling a little olive oil and shake to coat them.

Just let them roll around.

Yeah, that's what this beautiful.

Could you get me the now stopping please from the fridge.

Put in a preheated baking tray with extra olive all on.

Cook a 200 degrees Celsius for about 40 minutes.

Give a little shape to make sure they don't stick.

E.

Then I'll just take the stuffing.

Thank you up on top here.

Now that will take roughly about the same time as potatoes stuffing in potatoes.

Done.

Nice.

What are you gonna play with the kids?

I will.

Do you Okay.

See you shortly.

Thank you.

Goodbye.

Now they look on.

Smell fantastic.

Look at that beautiful chicken with garlic and chestnut stuffing packed with flavor on earthy richness.

For for the stuffing, fry finely chopped onion Garlic on celery in hot olive oil Next at pine nuts, which have a lovely, creamy taste on chopped, earthy cooked chestnuts.

Both had a wonderful chewy texture and richness to stuffings.

Season on.

Add chopped parsley, then staring cooked wild rice.

Next, take a whole de boned chicken.

It's Philly to do at home, but if you ask your butcher will do it for you on pile the stuffing mixture along the center.

Now simply roll the chicken up tightly on tie it with your butcher string thin roast in a hot oven for just over an hour, simply carved into magnificent thick slices.

So impressive, so easy.

And trust me thistles.

A dish guaranteed to get a fantastic reaction on any occasion.

Kentucky.

The one hit wonder I'm absolutely amazing.

Birth stuff.

Onion, orange, garlic, thyme and bailey.

Season trouble.

Butter.

This little beauty helps to take the turkey toe A different division.

These costs 50 quid for that size.

Yes, is expensive, but boy, is it worth it?

Yeah, don't chop the truffle too small, because way.

Wanna taste and identify the truffle parsley tarragon so touch of pepper a tablespoon of olive oil and that stops the butter from Vernon.

Take your piping bag and fill it.

Separate skin from meat.

Find back into apply butter massage, salt, pepper, olive oil, roast Citrus, breadcrumbs, pancetta, something.

Oh, onion time.

You don't have a good old chef trick pulled down on.

Just peel it off his lovely flowers.

Hi nuts butter, bread, orange lemon on the staff.

Browning Sprinkle the orange and lemon breadcrumbs.

Lemon juice?

Yeah, that we have peaceful.

Correct Tim for keeps it nice and warm and it cooled down slowly.

So the breast become really nice and moist Car.

What you can smell, of course.

Is that amazing truffle?

Absolutely beautiful turkey with truffle butter on Citrus breadcrumbs.

Done.

Yeah.