00:00The fact that, Annie, we're going to do them in the air fryer, this is it?
00:02Absolutely, this is the way forward.
00:04But you start doing this a few days before, don't you?
00:06You can do this the day before, but I typically do, this is what I'll be doing,
00:09I'll be doing it for about four or five days, so I'm going to feed,
00:12I'm going to brine it over about three or four days.
00:14So it's kind of like a sardose starter, you're just adding moisture gradually to the bird.
00:18So in here we have our herbs, we have sage, thyme, a bit of rosemary if you want,
00:23lots of salt, so two tablespoons of salt, pepper,
00:26a little sprinkle of cinnamon and brown sugar.
00:29Brown sugar helps the proteins in the bird break down, it adds so much moisture,
00:34so this is what it looks like.
00:34So basically, if you have an entire bird, you would, inside the cavity,
00:39across the four or five days, add that in, rub it inside around the cavity.
00:42This, this is the brine.
00:44And then as well as that, add it on the top of the skin.
00:47So just add it over, but this is just, honestly, it's such a game changer,
00:51because turkey is a dryer made, and a lot of people at Christmas really shy away,
00:55and they do beef for Christmas instead of turkey, because it is a bit drier.
01:00Yeah.
01:00But if you don't want to do a dry brine, you could also do your bucket approach.
01:05Mike Ronda done this here.
01:06Old school.
01:06Old school.
01:07Put it in a bucket outside.
01:08Do you ever put oil on first or anything like that, and do you just pass it on?
01:12You just pat it on.
01:13Fine.
01:13Because you're not cooking it, you're just, this is a brine.
01:16Fine.
01:16So that's a dry brine.
01:18Lovely.
01:18And then we're going to make a compound butter.
01:20So this is all of your lovely stuff.
01:25We have some crushed garlic in here, your butter.
01:27We have a bit of fruit.
01:28Oh, that's citrus.
01:29Just the citrus.
01:30It just adds so much flavour.
01:32This is also a cheaper way to do your Christmas dinner as well.
01:35It's going to save you money, you know, if you buy a turkey crown rather than buying a fall bird.
01:38Yes.
01:38You don't have your legs, your wings, but it is cheaper.
01:41Again, your herbs, garlic, and then you can, this, the butter does need to be soft though as well,
01:47so you can't do this.
01:48Take it out of the fridge, maybe about three or four hours.
01:50Yeah.
01:50So you've added all of this to this butter, essentially.
01:53Mixed it all up.
01:54Yeah.
01:54Exactly.
01:55And again, this is just before you cook it, so you don't do this.
01:58So you do the edges, the zest.
02:01Oh, the zest and, the zest.
02:03That was the word.
02:03The zest, yeah.
02:05The zest and the juice as well.
02:08It just adds, whack it all in.
02:09Yeah, yeah.
02:09It just adds so much flavour.
02:12Again, if you're using this butter for anything else, you know, I'm rubbing this on, it's contaminated now,
02:18so don't use that.
02:19Yes.
02:19This has to all go in.
02:21Inside of the bird as well, and then add your stuffing on top.
02:24Such a game changer for moisture.
02:26So, for cooking your turkey in the air fryer, about one hour at 180, and then about 25 minutes for every 450 grams.
02:37Okay.
02:37And that's your guide for cooking it.
02:40All the details of that will be on the app.
02:42On the website as well, on the app.
02:45Another question for you, do you take off some of the brine before you put this on?
02:49Absolutely not.
02:50You just keep it, even if you've done it for four days?
02:52The meat actually absorbs it all, so when you come back to this, you're not going to really, the meat darkens, you're not really going to, you're not really going to see that much of it because the meat absorbs it all.
03:00So, what it does, if it's a full bird, it takes the moisture from the inside of the bird, and it's like, osmosis, it basically goes out towards the flesh and the meat.
03:09Game changer, please do it, you have to try it, and he loves his air fryer, so.
03:13I do now, yeah, yeah, we're all over it.
03:15So, in it goes, this will go into the air fryer for, this is 1.6 kg, so this will take about an hour and 40 minutes.
03:23Right.
03:24Look at that.
03:25An hour and 40.
03:25But they're so deceiving, the drawers, though.
03:27They really are, aren't they?
03:28They're really deceiving.
03:29You can get much more than you think.
03:30But look how clean that will be as well, like, you don't have, like, a huge roast thing.
03:35Tons of pots and pans.
03:35Yeah, yeah, yeah.
03:36Larky.
03:36So, now, let's, let's, let's, I'm going to let you do some carvings.
03:39So, this is our turkey.
03:42And, you know, if you're not cooking for a massive crowd, this is perfect.
03:47Now, this is 1.6 kg.
03:49This will comfortably feed, I think, possibly eight people.
03:52Yes, I would say so.
03:53So, if you want to see.
03:54Or six with turkey sandwiches for the night.
03:56With leftovers, six with leftovers.
03:57Yep, yep.
03:58And delicious.
03:59But, yeah, carving.
04:01And just, honestly, everyone at home, try your brown.
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