guys we’re going to cook turkey whoa
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 two two-and-a-half hours
before you want to cook it I always
recommend buying a high welfare
free-range turkey which is the one I’m
using here it’s not just more ethical
their flavor 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 three
or four little medium sized onions these
are going to roast under the bird go
gorgeously sweet some celery some
carrots you want quite crude and quite
big put a little rosemary in there put a
few bay leaves in there and also this is
the opportunity to put in your giblets
turkey neck is like oxtail the depth of
flavor and the collagen and the
gorgeousness and the oh it’s
unbelievable right so we’re just going
to shake that in that’s how trivet done
if you want to know how to make the most
amazing gravy click the link I’m going
to give you a 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 so
nicely ground black pepper we’ve got
some nutmeg it just feels like that
little age 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’ll admit but what it does is it stops
the natural airflow going into the bird
and it
a message with your cooking times okay
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 have never have
known I’ve been there okay if you want
to see how to make the stuffing for this
click the link place your turkey onto
the trivet I did say you don’t want to
fill it up but just a little Clementine
just a little Christmas Clementine put
one or two up there and of course you
can grab some rosemary or thyme and get
that out there as well just give it a
little rub get it 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 in
to 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
going to really help retain juiciness
and also protect the skin and I just
exposed a thermometer like this super
super helpful my medium-sized turkey
here is seven kilos on the head
calculating the cooking times at 35
minutes per kilo you work out your x
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 baste 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 crisp it up so here
you go guys a beautiful beautiful turkey
this bird has been out for about half an
hour is cool enough to pick up right
we’re going to just pour any juices out
put it onto a warm platter and you can
just put a bit of tinfoil over this and
a tea towel two hours resting is 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 the 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 well
we’re here to help you and support you
and hopefully inspire you so have a
little browse around Jamie Oliver calm
there’s so much content there for free
because we love it and we love you guys
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 two two-and-a-half hours
before you want to cook it I always
recommend buying a high welfare
free-range turkey which is the one I’m
using here it’s not just more ethical
their flavor 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 three
or four little medium sized onions these
are going to roast under the bird go
gorgeously sweet some celery some
carrots you want quite crude and quite
big put a little rosemary in there put a
few bay leaves in there and also this is
the opportunity to put in your giblets
turkey neck is like oxtail the depth of
flavor and the collagen and the
gorgeousness and the oh it’s
unbelievable right so we’re just going
to shake that in that’s how trivet done
if you want to know how to make the most
amazing gravy click the link I’m going
to give you a 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 so
nicely ground black pepper we’ve got
some nutmeg it just feels like that
little age 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’ll admit but what it does is it stops
the natural airflow going into the bird
and it
a message with your cooking times okay
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 have never have
known I’ve been there okay if you want
to see how to make the stuffing for this
click the link place your turkey onto
the trivet I did say you don’t want to
fill it up but just a little Clementine
just a little Christmas Clementine put
one or two up there and of course you
can grab some rosemary or thyme and get
that out there as well just give it a
little rub get it 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 in
to 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
going to really help retain juiciness
and also protect the skin and I just
exposed a thermometer like this super
super helpful my medium-sized turkey
here is seven kilos on the head
calculating the cooking times at 35
minutes per kilo you work out your x
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 baste 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 crisp it up so here
you go guys a beautiful beautiful turkey
this bird has been out for about half an
hour is cool enough to pick up right
we’re going to just pour any juices out
put it onto a warm platter and you can
just put a bit of tinfoil over this and
a tea towel two hours resting is 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 the 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 well
we’re here to help you and support you
and hopefully inspire you so have a
little browse around Jamie Oliver calm
there’s so much content there for free
because we love it and we love you guys
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