Is this a delicious turkey?

Now, once this is in the oven, you're halfway there.

The secret success behind a great Christmas dinner is making sure this doesn't turn out dry on is all in the preparation.

Now we're gonna make an amazing butter on this.

It's sort of the start of the most important part keeping that bird incredibly moist soft butter, but such a salt and pepper touch, a pall of all in there that stops the butter from burning next at the zest of two lemons on their juice.

This gives the flavor butter a wonderful Citrus ing.

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

Wow, that smells incredibly light.

Give it a good mix is a very, very, very lean bird, and it dries out so so important to make sure that we help it to cooked perfectly.

But er done.

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

Next half two onions and pop 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 the better.

Sweet, spicy flavor were sort of lining the inside of turkey.

With these fantastic sort of flavors, you can see the bird is upright and it's looking sort of like it's standing to attention.

Now it's time to add the flavored butter.

Just, very, very carefully.

Open up the skin.

Go through over the back of the breast.

Keep the skin intact.

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

Now what you lose in all the skin off the top off the thighs.

Turn the bird round.

Just go through here again.

Hand up.

Just release a little bit.

But don't completely break it because I don't want to let butter to run out right from the Now take your butter put into a bull.

Smells amazing Lemony citrusy on just for a flattened it and stick that in there underneath one side Now which you got in there, pull back the skin.

I'm just use that.

So the slide away, Down What we do now line the top of the breast.

We went back to that.

That butter gonna keep the turkey breast really seriously moist.

Turn the bird round.

I'm finished covering the breast with butter.

Turkeys 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 can 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 trike.

A little touch of all of all Now, all of all on top again that protects it gets skin really nice and crispy And it stops the butter from burning Now in the oven to 20 for 10 minutes Get really nice and brown quickly in She goes beautiful.

Theo smells fantastic.

After 10 minutes, take the turkey out of given on based.

Then cover the breast with smoke streaky bacon.

What I want to do is that a lot more flavor already started to think about my gravy so the bacon protects it, stops it from drying out.

I was gonna start to really give my gravy a wonderful base.

Turn down the oven 280 degrees.

This five kilogram bird will feed eight people comfortably.

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

And now she's on the way.

Peaceful.

This is pretty, the Christmas tree that smiles fantastic.

Wow, good night, fats.

His 90% do you work done there to test the turkey's cooked stick a knife into the bottom of the five on the duties.

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 juice is making its succulent tender.

Plus, it were easier to carve.

It might seem like a long time to let it rest, but remember, Turkey doesn't need to be piping hot because I'm serving it with hot gravy that looks like a $1,000,000.

Let that rest because the flavor will be 10 times more exciting once is rested.

Key to pulling all the different elements of your Christmas dinner together.

On the plate is the great my recipe for turkey gravy.

Made with side run Warner has a wonderful, aptly nutty flavor which beautifully complements the turkey meat and fruity pork stuffing a CZ that turkey is resting.

I want to make the most amazing great.

When I say amazing, I really do mean amazing.

Drain the excess fat from the roasting tray and 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 lemons.

First of all, cut up the bacon.

Lovely bacon intothe Start all that gravy when you look at it.

Beautiful doesn't get any better on that.

Chop that up onion and 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, but they made me rest the turkey as long as I cooked it, so I cooked it for three hours, and I rested for three hours.

What a difference.

Incredible.

Next, chop up the roasted lemon and add to the trade, but in a couple of sprigs of rosemary to give a lovely aromatic punch on.

Fry then had three top tomatoes, which helps thicken the gravy and give a lovely fresh taste way.

Now it's time to get the turkey flavor into the gravy.

Snap off the wing.

Take a holy little trimmings little bit that, too.

Bits we never use.

They won't throw them away.

Oh, there are no baby there.

Take him off.

I want that bang flavor.

Delicious.

Fired off smells incredible.

Next, pouring the dry cider adds a lovely, subtle apple flavor that really lift the taste of turkey meat as the side of stars to reduce pouring delicious resting juices from the roasted turkey.

Wow, There you go.

Most amazing flavor when the liquid has reduced by half Chris the vegetables in the turkey pieces with a masher to extract the maximum amount of flavor based on What's happening now is that we're giving the gravy little bit body.

Pour the chicken stock on reduced again, and now taste just close your eyes there.

Wow.

It loses 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 way Simply cross borders to the bottom of the gravy boat and ladle in the hot gravy Wait.