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

這是一年中最澎派的一餐，各位，不管是感恩節還是聖誕節都很適合

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

你需要一個不會失敗的食譜，來確保每次都可以烤出一個完美又好吃的火雞

Really good honest gorgeousness.

真的非常好吃

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

所以第一件確保你能做出最好吃、多汁烤雞的事情是

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

把火雞拿出冰箱退冰至少兩到兩個半小時之後，再煮它

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

我總是指定要買土火雞，也就是我現在用的這種

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

不僅對動物比較友善，還有絕妙的風味

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

在我們準備好要烤雞之前，我們要先想想該怎麼做

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

現在要預備鋪在下方的食材，讓雞肉甜美多汁

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

再來愈被三到四個中等大小的洋蔥，放在火雞下面，增加甜味

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.

再來一些芹菜、胡蘿蔔，直接丟進去，大塊一點，放一些迷迭香在裡面，再來一些月桂葉

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.

這個時候，也可以放入雞雜，火雞脖子就像是牛尾巴，有著豐富的味道、膠質、美味

It's unbelievable right.

放下去，絕對不會錯

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

我們現在要搖一搖，我們的底盤就完成了

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

如果你想知道如何用雞脖子做肉汁，點選下方連結

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

我現在要告訴大家做好吃火雞的最基本食譜，好嗎？

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

現在需要半袋的奶油，大部分的奶油會和火雞的脂肪一起流出

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

所以只要放上去就好了，沒有預備火雞的優雅方式

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

我來洗個手，接下來我們要用海鹽調味

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

一些黑胡椒、肉豆蔻，帶來一點聖誕節的風味

Half a nutmeg is all you need.

一半的肉豆蔻就夠了

Okay so now let's talk about stuffing.

好的，現在我們來談談餡料

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

很多人猛塞一大堆的料進去

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.

但是如此一來就會變得不太美觀，還會妨礙內部空氣對流，讓烹煮時間變得比較長

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

我們先從它的脖子開始填塞，600公克到一公斤都可以，取決於你火雞的大小

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

只要把雞皮塞回去，像是這樣，你看，你就不會知道我曾經在那裡塞過東西

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

如果你想知道怎麼做內餡，點選這個連結

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.

把你的火雞放在剛剛弄好的底盤上，現在只要再一點柑橘類，一點點聖誕風味的柑橘類

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

放一到兩個進去，當然你可以抓些迷迭香或是百里香丟進去

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

只要稍微搖晃，放進一些奶油，在上面摩擦一下

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

它不會阻止空氣跑進去，但是會創造香味和美味

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.

我希望在這邊加一個溫度計，我們現在要把溫度計戳進火雞裡最厚實的地方，然後不動

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.

這會讓你知道火雞內部的狀態，希望大家可以掌控火雞

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

拿一點錫箔紙，這對於保留汁液和保護表皮很有幫助

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

溫度計可以露出來沒關係，超級超級有用

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

我的中型火雞的前半段有七公斤

Calculating the cooking times at 35 minutes per kilo.

每一公斤要烤三十五分鐘

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

自己計算時間吧，各位，現在把火雞放進烤箱，烤180度C，也就是華氏350度

Find out more in the description box below.

可以看看底下的描述

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.

不要害怕中途看看你的火雞烤得如何，只要把錫箔紙拿開，用小湯匙把旁邊的油脂淋在火雞上面

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.

把錫箔紙放回去，然後烤好前的一個半小時，把錫箔紙拿掉，讓整個烤雞的形狀更為立體、固定

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

看見了嗎？非常漂亮的火雞，這隻火雞已經烤好一個半小時了

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.

已經冷卻，可以食用了。把裡面的汁倒出來，把它放在熱盤子上，你也可以在上面放點錫箔紙

And a tea towel.

和一個茶巾

2 hours resting it's going to be gorgeous.

兩小時後，就可以享用了

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

這非常重要，無關乎選擇或奢侈

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

所以各位，這就是我完美的烤火雞，別難過，就這麼簡單

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.

當然你可以留言，我們很想要聽到各位的想法，請按讚，如果這部影片對你有幫助

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

祝各位好運，保重，不管你煮什麼、在哪裡煮，享受那段時光吧

Bye!

再見了！

We're here to help you and support you and hopefully, inspire you so have a little browse around jamieoliver.com there's so much content there for free because we love it and we love you guys.

我們很樂意幫助與支持大家，希望各位到我的網站看看，裡面有很多免費的資訊，因為我們很愛這個食譜，也愛你們