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

這算是最重要的部分的開始，讓那隻鳥兒保持不可思議的溼潤。

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.

軟黃油e觸摸鹽和胡椒，請一點點觸摸的橄欖都在那裡，阻止黃油燃燒下一步在兩個檸檬的汁液的皮。

This gives the flavor of butter.

這樣就有了黃油的味道。

Ah, wonderful Citrus Sing three cloves of garlic.

啊，美妙的柑橘星三瓣蒜。

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.

火雞是一個非常細膩，嬌嫩的肉，這就是為什麼我想大蒜泥，所以它的那種瓦解在火雞的味道輕輕地，而不會變得過於強大，然後在大量的切碎香菜。

Wow, that smells incredibly light.

哇，聞起來好淡啊。

Give that a good mix.

給它一個很好的混合。

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.

火雞是一種非常、非常、非常瘦弱的鳥類，而且它很乾燥，所以確保我們幫助它完美地冷卻是非常重要的。

But er done.

但是，呃完成。

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

現在準備好火雞穿，將鳥內腔、鹽和胡椒粉調味。

Next half two onions and put them in.

接著半個兩個洋蔥，放進去。

As they roast, they steam inside the bird.

當它們被烤熟時，它們會在鳥體內蒸熟。

Given a lovely sweetness.

給人一種可愛的甜美感。

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

把檸檬放在幾片月桂葉上，為他們的苦，甜，辣的味道方式排序的火雞內部的襯托。

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

有了這些奇妙的那種味道，你可以看到鳥兒是直立的。

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

看上去有點像站著的樣子。

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

現在該加香精了，不過要非常非常小心。

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

打開皮膚，從乳房背面穿過去，保持皮膚完整。

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

這個想法是用手指輕輕鬆開皮膚，所以黃油可能是下面的東西。

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

現在，多把大腿上面的皮都掉光了，把鳥兒都轉了過來。

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

我就再經過這裡，手舉起來，就放開一點。

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

但不要完全打破它，因為我不想讓所有的黃油腳趾從那裡跑出來。

Now take your butter.

現在拿著你的黃油。

Put it into a ball that smells amazing.

把它放在一個球裡，聞起來很香。

Lebanese citrusy on just sort of flattened it.

黎巴嫩的柑橘味上只是有點平淡。

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

把它貼在下面的一邊，現在你已經把它在他們的拉回皮膚上。

Just use that sort of slide all the way down.

就用那種一路下滑的方式。

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

我們現在要做的是在乳房的頂部劃線。

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

有什麼比這更好的呢？ 黃油能讓火雞胸肉保持溼潤的狀態

turn the bird round on.

把鳥轉上。

Finished covering the breasts with the butter.

完成了用黃油覆蓋乳房。

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

土耳其的最初來自北美洲的他們最好的。

Young and plump.

年輕而豐滿。

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

聖誕節我最喜歡的品種是北黑或諾福克青銅，它們都有一種奇妙的遊戲味道。

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

取剩下的黃油，小心翼翼地在乳房、腿部和翅膀上按摩。

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.

你可以在前一天晚上做這一切，只需將火雞蓋上添秋，並將其放在冰箱裡，準備在聖誕節當天烹調成它會觸摸到的所有的特質。

Now olive oil on top again that protects it.

現在又在上面塗上橄欖油，可以保護它。

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

讓皮膚變得又脆又好，而且它能阻止黃油燃燒，現在在烤箱裡20分鐘，10分鐘。

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

得到真正的好，棕色迅速在，她去美麗。

It smells fantastic.

聞起來很香

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

10分鐘後，將火雞從烤箱中基礎上取出，然後用煙燻條紋培根覆蓋在雞胸上。

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.

我想要的是，多一點的味道已經開始考慮我的肉汁，所以培根保護它停止它的乾燥，但它要開始真正給我的肉汁。

Ah, wonderful base.

啊，美好的基礎。

Turn down the oven 180 degrees.

將烤箱調低180度。

This 5 kg bird will feed eight people comfortably.

這隻5公斤重的鳥，可以讓8個人吃得很舒服。

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

每公斤需要烘烤2.5小時或半小時，每隔一段時間再打一次底。

And now she's on the way.

現在她已經在路上了。

I look at that beautiful.

我看著那美麗的。

That smells fantastic.

聞起來很香

Wow, look at that Beautiful.

哇，看那美麗的。

That is 90% of your work done there.

這是你在那裡完成的90%的工作。

To test the turkey is cooked.

為了檢驗火雞是否熟透。

Stick a knife into the bottom of the thigh on.

用刀插進大腿底部上。

If the juices run clear, it's done.

如果汁液清澈，就可以了。

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

現在的祕訣是讓火雞不加蓋地休息2.5小時。

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

隨著肉質的放鬆，它重新吸收了它的汁液，使其肉質鮮嫩。

Plus it'll be easier to carve.

再加上會更容易雕刻。

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.

也許讓它休息的時間看起來很長，但記住，火雞不需要燙手，因為我要用熱肉汁來招待它，看起來像一百萬美元。

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

就這樣吧，因為味道會比現在刺激十倍。

Once is rested as that turkey is resting.

一次是休息，因為那隻火雞正在休息。

I want to make the most amazing gravy.

我想做最棒的肉汁。

When I say amazing, I really do mean amazing.

當我說令人驚異的時候，我真的是指令人驚異。

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.

將烤盤上多餘的脂肪瀝乾，再放回火上，然後將火雞上面的培根從火雞的腔內取出烤洋蔥。

Look at them.

看看他們。

My God, they smell amazing.

我的天，他們聞起來很香

Finally, take out the roasted lemon.

最後，取出烤好的檸檬。

First of all, cut up the bacon.

首先，把培根切開。

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

可愛的臘肉進入這裡的貿易都是脆的，就是，這是開始關閉，肉汁洋蔥。

Look at it.

看看吧

Beautiful.

美極了

Doesn't get any better than that.

沒有比這更好的了

Chop that up.

把它砍了。

Onion on bacon in That smells incredible.

洋蔥加培根，聞起來很香。

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.

當我第一次有機會為巴黎的廚師們做聖誕午餐時，他們教會了我一件至關重要的事情，當時只有21歲。

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

他們讓我休息火雞，因為只要我煮，所以我煮了三個小時上。

I rest it for three hours.

我休息了三個小時。

What a difference.

真是天壤之別。

Incredible E.

難以置信的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.

接下來，把烤檸檬切碎上，加入到交易中，放上幾枝迷迭香，讓它在週五有一種可愛的香氣，然後有三個切碎的西紅柿，這有助於勾芡，讓它有一種可愛的新鮮味道。

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

但現在是時候真正把火雞的味道融入肉汁中了。

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

把翅膀扣下來，把所有的小飾物都拿掉，這些小東西都在這裡。

I'm talking to crazy.

我說的是瘋話。

He's the bits we never use.

他是我們從來不用的位子。

Everyone throws them away.

大家都把它們扔掉了。

Oh, their little baby there.

哦，他們的小寶寶在那裡。

Take him off.

帶他走

I want that bang flavor.

我想要那種砰砰的味道。

Delicious.

好吃極了

Find that off thing smells incredible.

發現那關東西的味道不可思議。

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

接下來，倒入幹蘋果酒是增加了可愛的、微妙的蘋果味，真正活出了火雞肉的味道。

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

蘋果酒開始減少倒入烤火雞的美味休息汁液。

Wow, There you go.

哇，你去那裡。

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.

最為神奇的是，當液體減少了一半，將蔬菜和火雞塊用搗碎機搗碎，最大限度地提取味道。

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.

基本上，現在的情況是，我們給肉汁一點點的身體倒入雞湯，再減少在現在。

Look, taste okay?

看，味道還行吧？

Yeah, Wow.

是啊，哇。

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

你只要閉上眼睛，哇，它在火雞上用了香精，現在狸貓。

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.

使用標籤的背面將其推過篩子，提取每最後一滴的味道，彈出一枝迷迭香，並留下浸泡，準備好最後的點綴Todo只需在熱肉汁中加入碎華納的肉汁船底部的勺子。

I'm just gonna do again.

我只是要再做一次。

A little twist the potatoes.

稍微捻了一下洋芋。

We do need to use Farage.

我們確實需要使用法拉奇。

No, no.

不，不。

Oh, okay.

哦，好吧。

Goose fat.

鵝脂。

What?

什麼？

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

我們要做一個非常好的，微辣的烤洋芋。

Okay, A little chili flake.

好吧，一點辣椒片。

Really?

真的嗎？

Yeah.

是啊。

Chili flake.

辣椒片。

Just a little bit of heat in their Christmas lunch.

只是他們的聖誕午餐有點熱。

Chili flake.

辣椒片。

A little bit of turmeric.

一點點薑黃。

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

我不相信你會為智利做烤洋芋。

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

現在，你能不能好心地給他一點陰部？

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.

把丸子洋芋切成四份，放入鹽水冷水中，他們dio好後，將其煮沸，燉八分鐘左右。

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

瀝乾水分，讓它們蒸熟，然後用鹽和胡椒粉調味，只需一茶匙辣椒片。

Oh, no.

哦，不

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.

這就是我在週六晚上做晚飯的那種東西，或者你真的辣椒片在一茶匙薑黃的東西。

Turmeric is a member of the ginger family.

薑黃是姜科植物的一員。

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

它能使洋芋保持美妙的金黃色，並具有可愛的泥土味。

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

接著淋上少許橄欖油，搖晃著給它們塗上一層。

Just let them roll around.

就讓他們滾來滾去吧。

Yeah, that's what this beautiful.

是啊，這才是這個美麗的。

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

你能不能把冰箱裡的 "現在停止 "給我。

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

放在預熱好的烤盤裡，多放點橄欖全上。

Cook a 200 degrees Celsius for about 40 minutes.

煮一個200攝氏度40分鐘左右。

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

給一點形狀，確保他們不粘。

E.

E.

Then I'll just take the stuffing.

那我就只拿餡料。

Thank you up on top here.

在這裡謝謝你在上面。

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

現在，這大約需要和洋芋中的洋芋餡一樣的時間。

Done.

完成了

Nice.

很好啊

What are you gonna play with the kids?

你要和孩子們玩什麼？

I will.

我會的

Do you Okay.

你還好嗎？

See you shortly.

待會兒見。

Thank you.

謝謝你了

Goodbye.

再見了

Now they look on.

現在他們看著。

Smell fantastic.

聞起來很香

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

看那漂亮的蒜蓉栗子雞肉餡兒，在泥土的濃郁上裝滿了味道。

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.

對於餡料，炒細切洋蔥大蒜芹菜在熱橄欖油下一步在松子，這有一個可愛的，奶油的味道切碎，泥土熟栗子。

Both had a wonderful chewy texture and richness to stuffings.

兩者都有美妙的嚼勁，餡料豐富。

Season on.

季上。

Add chopped parsley, then staring cooked wild rice.

加入切好的香菜，然後盯著煮熟的野米。

Next, take a whole de boned chicken.

接下來，取一整隻德骨雞。

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.

這是菲利在家裡做，但如果你問你的屠夫會為你做上堆沿中心的餡料混合物。

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.

現在只需將雞肉捲起來緊緊地綁在你的肉串上，用你的肉串薄薄地在熱爐中烤一個多小時，就可以簡單地雕刻成華麗的厚片。

So impressive, so easy.

如此印象深刻，如此簡單。

And trust me thistles.

相信我，蒺藜。

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

這道菜保證在任何場合都能獲得奇妙的反應。

Kentucky.

肯塔基州。

The one hit wonder I'm absolutely amazing.

一鳴驚人的我絕對是個奇蹟。

Birth stuff.

出生的東西。

Onion, orange, garlic, thyme and bailey.

洋蔥、橘子、大蒜、百里香和貝利。

Season trouble.

季節性的麻煩。

Butter.

黃油。

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

這個小美女有助於把火雞的腳趾A不同的劃分。

These costs 50 quid for that size.

這種尺寸要50英鎊。

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

是的，是昂貴的，但男孩，它是值得的？

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

是啊，不要把松露切得太小，因為方式。

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

想品嚐和識別松露香芹龍蒿，所以觸摸胡椒粉一湯匙橄欖油，這停止了黃油弗農。

Take your piping bag and fill it.

拿著你的吸管袋，把它裝滿。

Separate skin from meat.

將皮與肉分開。

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

找到迴應用黃油按摩，鹽，胡椒，橄欖油，烤柑橘，麵包屑，pancetta，東西。

Oh, onion time.

哦，洋蔥時間。

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

你沒有一個好的老廚師技巧拉倒在。

Just peel it off his lovely flowers.

就把它從他可愛的花上剝下來。

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

嗨堅果黃油，麵包，橙子檸檬在工作人員。

Browning Sprinkle the orange and lemon breadcrumbs.

棕化撒上橙子和檸檬麵包屑。

Lemon juice?

檸檬汁？

Yeah, that we have peaceful.

是的，我們有和平。

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

正確的時間為保持良好的溫度，它慢慢冷卻下來。

So the breast become really nice and moist Car.

所以乳房變得非常好，溼潤的車。

What you can smell, of course.

當然是你能聞到的味道。

Is that amazing truffle?

那是神奇的松露嗎？

Absolutely beautiful turkey with truffle butter on Citrus breadcrumbs.

絕對美麗的火雞配上松露黃油和柑橘麵包屑。

Done.

完成了

Yeah.

是啊。