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  • Guys, we're going to cook turkey! Whoo!

  • This is one of the biggest meals of the year guys, whether it's thanksgiving or christmas time.

  • You need a fail safe recipe that guarantees perfect results and tastes every single time.

  • Really good honest gorgeousness.

  • So one of the first things you need to do to guarantee the most amazing succulent roasted turkey

  • is actually get the turkey out of the fridge at least 2 or 2 and a half hours before you want to cook it.

  • I always recommend buying a high well fair free range turkey, which is the one I'm using here.

  • It's not just more ethical, the flavour is incredible.

  • Before we start prepping the bird for roasting we got to think ahead a little bit

  • and we want a trivet that's going to make the best gravy ever.

  • We've got 3 or 4 little medium sized onions. These are going to roast under the bird, go gorgeously sweet.

  • Some celery, some carrots. You want them quite crude and quite big, put a little rosemary in there. Put a few bay leafs in there.

  • And also this is the opportunity to put in your giblets. Turkey neck is like ox tale, the depth of flavour and the collagen and the gorgeousness.

  • It's unbelievable right.

  • So we're just going to shake that in, that's our trivet done.

  • If you want to know how to make the most amazing gravy click the link.

  • I'm going to give you the recipe for basic preparation of a gorgeous bird, okay?

  • You want about half a pack of butter, most of this will drain off along with the actual natural turkey fat.

  • So just rub it on, there's no sort of polite way to prepare your turkey.

  • So let me just wash my hands. Then we're going to season generously with lovely sea salt.

  • Some nicely ground black pepper, we got some nutmeg, it just feels like that little edge of christmas.

  • Half a nutmeg is all you need.

  • Okay so now let's talk about stuffing.

  • A lot of people ram a load of stuffing in this cavity here.

  • And what that does, it's not a pretty sight I admit, but what it does is it stops the natural air flow going into the bird and it kind of messes with your cooking time.

  • We want to stuff it from the neck actually, with about 600 grams to a kilo. Depending on the size of your turkey.

  • And then just tuck the skin back under like that and look, you would never have known I been there okay.

  • If you want to see how to make the stuffing for this click the link.

  • Place your turkey on the trivet, I did say you don't want to fill it up but just a little clementine, just a little christmas clementine.

  • Put 1 or 2 up there, and of course you can grab some rosemary or thyme and get that up there as well.

  • Just give it a little rub, get a little bit of butter on there. Shove it in there.

  • It hasn't stopped the air going in, but it will create the opportunity for fragrance and potential and gorgeousness.

  • A thing that I would recommend is a thermometer, now we're going to push this thermometer into the fattest part of the turkey and just leave it there.

  • It will give you an honest reading about what's happening on the inside of the bird, we want you to be on top of that.

  • Get a little foil, this is gonna real help contain juiciness and also protect the skin.

  • And I just expose the thermometer like this. Super super helpful.

  • My medium sized turkey here is 7 kilos on the head.

  • Calculating the cooking times at 35 minutes per kilo.

  • You work out your times guys and get that bird in the oven at 180 degrees celsius which is 350 fahrenheit.

  • Find out more in the description box below.

  • Don't be afraid to go in halfway through the cooking, remove the foil and get a little spoon of fat and just base the turkey with all those gorgeous cooking juices.

  • Pop the foil back on and about half an hour before the end of its cooking time, remove the foil for the skin to crispen up.

  • So here you go guys, a beautiful beautiful turkey. This bird has been out for about half an hour.

  • It's cool enough to pick up right. We're gonna just pour any juices out, put it onto a warm platter and you can just put a bit of tin foil over this.

  • And a tea towel.

  • 2 hours resting it's going to be gorgeous.

  • It's not optional it's not a luxury. It's essential.

  • So there you go guys, that is my perfect roast turkey. No tears guys, let's get this right.

  • And of course keep your comments coming in, we love to hear what you think and give us a like if this video was helpful for you.

  • Good luck, take care and whatever you're cooking, wherever you're cooking it, have a brilliant brilliant time.

  • Bye!

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Guys, we're going to cook turkey! Whoo!

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