Placeholder Image

Subtitles section Play video

  • This year, I'm cooking my bird two ways for maximum flexibility.

  • Most people's Christmas meals are centered around this, the mighty turkey.

  • And I think this year, more than ever, because we can't cook for so many people, people are really thinking like I am, like, "What size turkey do I get? A big one, a small one."

  • I want to show you what I'm gonna do this year.

  • I'm a massive lover of tradition at Christmas, but this year, I'm gonna change it up for the first time, and I'm really excited about it.

  • So, the way I'm doing my turkey this year is in two parts.

  • So, I'll use one stuffing for both the crown and the legs; it's gonna be amazing.

  • They both cook at the same time, they both cook to perfection, they're both really easy to serve.

  • And we're gonna use the trivetwe're gonna use the giblets, we're gonna make gravy; this is gonna be fantastic.

  • Let's get going; sowe have this amazing stuffing, and take that neck skin, and just slip it in there.

  • It's super easy to do, but what you get is a lovely plump side of the turkey like that.

  • That is the crown, and you might just want to do that, and it will be amazing.

  • But this is where the fun starts, because I was kind of thinking, "Okay, what do we do with the legs?"

  • When you go to Italy, you have the porchetta, the rolled, beautiful loin and belly of pork.  

  • And I'm thinking, "I want to do that with my beautiful turkey legs."

  • So, I've got my butcher to take the legs off when he did the crown, and debone the leg.

  • Then I can take this stuffinguse this to kind of patch any gaps, roll it up, and that's what you get.

  • Don't worry if it's not perfect; the flavors are gonna be amazing.

  • So the great thing about this is the crown and those rolled legs are going to cook at exactly the same time.

  • Look at that!

  • Get some of those amazing juices there; it looks absolutely sumptuous.

  • Just kiss those with a little bit of honey, and that will just protect the lovely, crispy skin.  

  • Beautiful way to finish it.

  • Let that rest for an hour.

  • We'll start with the beautiful, honey-glazed, rolled turkey leg; it's beautiful, it's juicy, it's a bit different.  

  • Let's have a little look at the crown here.

  • That really is beautiful turkey crown; look at that.

  • That cross section of the white meat, the stuffing meat, the lovely gravy here.

  • - Hello. - Come on.

  • - I know you smelled the gravy, didn't you? - Yeah.

  • - You gonna try it with the turkey? - Yeah.

  • Without doubt, the kids are the toughest critics.

  • There you go.

  • The skin on the brown meat is so crispy.

  • The brown meat's falling apart; it's juicy, and the stuffing is really, really good.

  • - Can I have some more? - Yeah.

  • - White or brown? - Uh, brown.

This year, I'm cooking my bird two ways for maximum flexibility.

Subtitles and vocabulary

Operation of videos Adjust the video here to display the subtitles

B2 US JamieOliver turkey crown stuffing gravy christmas

Jamie's Christmas Turkey | Keep Cooking At Christmas | Jamie Oliver

  • 327 13
    たらこ posted on 2021/11/08
Video vocabulary