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Jamie's Cook Ahead Christmas Season 1 Episode 2
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FunTranscript
00:00We're gonna cook ahead of time so it will take all of the kitchen chaos out of the big day.
00:06From what we can do well in advance to how to prep in the days and night before.
00:12So far we've used the freezer and we've already got ahead with a delicious stuffing,
00:18seasonal vegan gravy that's for everyone, beautiful butters to give quick flavour to your veggies
00:24and a gorgeous dessert which can all be made weeks in advance.
00:28And trust me it will all fit in a normal size freezer, I promise.
00:34This time we're getting ahead of the game in the days before Christmas,
00:37meaning minimal cooking on the day itself so even us Christmas cooks can enjoy ourselves.
00:43Roll up your sleeves and join me on this journey and make sure this Christmas
00:48is all about great food, great company and no last minute stress.
00:58Now the big day's getting closer, I'm gonna walk you through a clever way to cook the turkey
01:06that makes the most out of both the breast and the leg meat, a chicken liver pate that's as impressive
01:12as it is delicious, tips to make the ultimate roast potatoes and a game-changing mega Yorkshire pudding.
01:19As we're all getting ahead together this year, I'll show you how to cook and serve it all up on Christmas day
01:26to make all of our festive feasts so much easier, allowing us all to enjoy the festive fun.
01:31It's turkey time and this year I think I've got my best turkey recipe yet.
01:40After all the years of doing it, this one is a perfect get-ahead recipe, guaranteeing you the most juicy and delicious meat.
01:48To maximize deliciousness and make life easier on Christmas day, I'm gonna cook the turkey crown and legs separately.
01:58My stuffed Christmas turkey crown is decorated with smoky bacon, crispy herbs and roasted with
02:04the next level stuffing that we made weeks ahead of time. It'll be served alongside my spice crispy
02:11turkey legs and slow cooked the day before with oozy roasted garlic. I'm prepping both of these as if it
02:20was Christmas Eve to show you how we can get ahead of the game and over deliver on epic flavours.
02:30You know it's Christmas time when you see a beautiful whole turkey, but if you look actually at the shape
02:36of it, it's got different shapes and undulations. It's not the easiest piece of meat to cook.
02:42So what I've done, I've phoned up my lovely butcher and I've said, Gary, is it okay for the nation to come
02:48to butchers and ask for you guys to crown a turkey? Remove the legs and the wishbone. He's like 100% yes.
02:57I've got the legs removed, right? This method of preparation allows me to really take care of the
03:03breast meat and the legs, the brown meat. And then we've got the crown here that's going to cook in
03:09a much more even and kind of predictable juicy way. So this for me would never be done on Christmas
03:17Day. No way, too stressful. I would do this turkey prep on Christmas Eve or even the day before that.
03:24So the first job we do is invest in potentially the best gravy on the planet. I've got the giblets,
03:31which people always get freaked out by but that's going to guarantee you the most incredible gravy.
03:36So this is the turkey neck, cut that, that goes in the tray. The livers, heart and that goes in as
03:44well. This is true flavour. Then some celery, just two sticks and just roughly chop that up.
03:53Carrots, two, just split them. Two onions. A little clementine, cut it in half. A little bit of sage,
04:14some bay, rosemary. Happy days. Okay, so trivet done here. We've got our crown and the butcher has
04:27very kindly removed the wishbone. So we've not only got some more stuff for our trivet but also when you
04:34go to carve it later your knife won't be hitting that wishbone. Now this is not glamorous but we are
04:40going to stuff this bird in style. We have got our stuffing which, if you remember, we made and we
04:47froze. Let it defrost and this is a perfect get ahead recipe, right? Christmas is all about investing
04:56in that little moment where you're all around the table enjoying something incredible. And look,
05:02once you've stuffed it, it looks quite plump and quite presentable.
05:06This is all very exciting. I'm feeling very festive right now. So when meats roast, the fats render,
05:17that means melt. When they melt they gather at the bottom of the tray and then every now and again you
05:22come along and you just kind of take some of that fat and you put it back over the top and that
05:26guarantees more crispiness, more deliciousness, more colour, more flavour. Okay, so basting is a good thing.
05:32Now we can amplify that basting by using about 250 grams of butter. It's room temperature and I'm just
05:42going to move this around a little bit. As you're warming the butter up it will start getting a bit
05:47softer. So what I want to do is create a nice little film of butter around here. We want to do it because
05:53we're getting ahead so whether it's Christmas Eve or the day before Christmas Eve that butter is going to
05:58protect that skin. Also when you put it in the oven it will slowly melt and it's that journey of the
06:04butter going down and then you basting it that's going to give you the most incredible succulents.
06:10It's quite good fun by the way. Of course all this fat that's rendering and the butter we're not going to eat it all.
06:16So this space of the breast is quite thick and then the top is quite thin, right? So what we need to do
06:28is try and balance that kind of imbalance. I'll take some smoky bacon and I'm just going to put
06:36little layers that overlap on this thinner part. We can slow down the heat penetration of the oven to the tip
06:48of the breast so it doesn't overcook it but also gives incredible flavour and I think it looks
06:56fantastically dramatic.
06:57I'll take some sage. I'll just lay it on this butter. As it roasts it will sizzle the herbs and this all adds
07:10to the most delicious turkey ever. Let's take some rosemary. I've got some nice thyme over here.
07:20It's looking mighty fine. Let's get it onto our trivet. That is really Christmasy.
07:40Just wrap that up just to protect it.
07:42And then let's open this fridge and get our turkey in there.
07:56Big job. Done. Happy days. Right, let's have a clean down and then I'm going to show you how to cook
08:03those incredible turkey legs. This is very exciting partly because it's so utterly simple. What we're
08:17going to do is cook these turkey legs in a way where you get the most divine crispy skin, where the meat
08:22falls off the bone. We've got some flavours here really around Chinese five spice. Those spices, they're
08:28very mulled wine-like. Fennel seeds, cinnamon, cloves, star anise. So one teaspoon goes over these turkey legs.
08:36Then some bay leaves, a bit of cinnamon. We'll take some garlic, whole bulb, onion, two, whole. Take a nice
08:45little chunk of ginger and I'll just give it a little slap just to break it. There's some star anise. I mean
08:54it's already in the five spice to be honest so you know just a couple of bits of that. Along with some
08:58nice salt and pepper. A couple of clementines just cut in half. A little drizzle of olive oil.
09:13Give it a nice little rub up. You can do this Christmas Eve and you can do this the day before
09:18Christmas Eve if you want. And once it's cooked we can let it cool down and I can strip everything off the
09:23bone. And then on Christmas day when the turkey is resting, the turkey crown, you just flash it back
09:28up in the oven to be crispy and hot and delicious and everyone's going to go wild for it. We're going
09:35to cook that now 180 degrees celsius 350 fahrenheit for two hours. Let the oven do all of the work.
09:41It smells amazing. Right let's have a look. Look at the colours. Oh the wafts. That is so Christmassy.
10:00We've created the most amazing crispy skin.
10:03So the meat will be falling off the bone like that. Okay.
10:11Got to squeeze it out. Just jamified onion here.
10:18Take these garlic bulbs off with a fork. This creamy garlic is so perfumed and mild.
10:26The smells are unbelievable. Push the skins to one side. We're achieving mega flavour.
10:34We've got the beautiful turkey here. Let's just pull the skin off first.
10:40And like even Conker knows that this is good because he's turned up out. No he hasn't been
10:44interested all morning but all of a sudden he's so up for it but he can't have it because it's got garlic
10:48in it. So strip that meat off and then if you were making any stock you could put that bone into the
10:53stock. Look at that. Just falling off.
10:59Things like the clementine. You know they were really there for a bit of flavour and a bit of steam
11:04but you can see this clementine flesh. That's good. We'll take all that. Thank you very much.
11:08Can you see on the bottom of this tray it almost looks burnt right? That is the most outrageous flavour.
11:15You use a little swig of red wine vinegar to clean the bottom of the tray.
11:28Dress the beautiful turkey leg, onions and garlic in those drippings. Look at the shine.
11:34So if you get a nice little serving dish.
11:43Every last bit of this tray goes in. I'm putting the skin on the top so it stays crispy.
11:52I'm now going to clean down. I might lick my finger beforehand. Oh my goodness the flavours,
11:58they're outrageous. Take some sage and just put a few herbs on the top just to kind of make it
12:06a little bit fragrant and gorgeous. Bit of rosemary. Bit of oil.
12:16Mix it around and that will do beautiful things.
12:19Oh my goodness. Dressed in all those drippings, the clementine, the spice,
12:34the lovely onion that's almost like kind of French onion soup onion, like really nice and that gentle
12:39perfume of the garlic. It's just a thing of joy. I'm just going to cover this now.
12:47Let that cool down. Then it can go in the fridge. Now, when I want to cook that, super simple.
12:55When the crown comes out of the oven on Christmas day and you've got that lovely golden time where
12:59you can cook your potatoes and your stuffing and this. It only needs half an hour. It'll go crispy
13:04on the top and it will be beautiful and tender underneath.
13:17Come conquer in your bed. The great roast potato, the cornerstone of Christmas and really something
13:36that my whole family adore along with the whole country. Getting this right is so imperative for
13:42the perfect roast dinner. Let's do this. I know expectations are high when it comes to roasties.
13:50So for extra festive magic, I've got the best Christmas roast potatoes for you.
13:56Using everything that I've learned over many years of cooking them, I can guarantee these are crisp and
14:02fluffy potatoes of perfection. Prep them Christmas Eve to make your Christmas day feast easy and utterly incredible.
14:13The perfect roast potato starts with the ripe potato. You have flowery potatoes and waxy potatoes.
14:19We want to use the flowery potato. The one that you can get easiest in this country is a Maris Piper or a
14:25King Edward. I peel them and I keep them whole. You can half them, you can quarter them, but in my opinion,
14:32I go for a bit of size, okay? Here I've got three kilos of potatoes, but you can times it by two or three or half it if you want.
14:39These have been cooking for 15 minutes. Now 10 minutes in, I put a bulb of garlic. It's still in its skin.
14:46It will scent the water lightly. Please trust me. So at 15 minutes, we turn the gas off and we'll drain it.
14:53And then we're going to let it just steam for a few minutes.
15:00That steaming is important. We're getting rid of the excess moisture. The spuds will be really
15:07absorbent to fats that you're going to roast these in, okay? What I want to do now is a very scientific
15:12thing that's not in the dictionary. It's called chuffing up. Basically, we're going to use the holes
15:17of your colander to create a bit of abrasion, almost like sanding each and every potato.
15:24Can you see how I've kind of destroyed the outside layer of the spud, right? And it's that outside
15:30layer that's going to give you more crunch. I always do this the day before Christmas Day. I'd never do
15:37it on Christmas Day. There's too much going on. Once you've tossed them in fat, they're not going to
15:41oxidize or discolor, right? They're super stable. You can put them in the fridge. You can even freeze them
15:46if you want. So we've got some choices now. And this is the wonderful world of fats. Lovely olive oil,
15:53always a winner. Then we've got butter. We've got goose fat or duck fat, which you can buy in jars
15:59in supermarkets. You get a bit more sort of savoury notes there. It's a completely different fat.
16:03Then you get things like lard or beef tallow. The meat fats give more of a kind of deeper flavour
16:09and a little bit more of a chew, I think, on the exterior. But also you can blend fats as well,
16:14which is what I'm going to do today. Right, get yourself a nice large roasting tray.
16:20I've got olive oil. It's an amazing carrier
16:22of flavours, especially from the garlic and the rosemary. I love a bit of goose or duck fat.
16:30Also, just a few bits of diced butter makes me very, very happy.
16:35I'll put these lovely potatoes on top. A little season with salt. You want every part of the potato
16:48to be dressed in the beautiful, glorious fat. With the garlic, the interior is very perfumed and very
16:54mild. When you roast these as well, you're going to get the most amazing kind of caramelised garlic.
16:59Black pepper, very, very nice. So at this stage, I would let them cool down, cover them. You can
17:06put them in the fridge one or two days before Christmas Day. Now on Christmas Day, the turkey's
17:11been cooked. I've taken it out of the oven and I'm letting it rest. And once it's resting, then I've
17:17got the golden two hours to do all of those lovely jobs. Roast potatoes being one of them. These will go
17:23in the oven, 180 degrees Celsius, which is 350 Fahrenheit. Give that an hour and then I have the
17:29last stage of perfection for the ultimate roast potato and it's an important one.
17:41So, these have had about an hour and 10 minutes. I've given it a little bit more time. Look at the colour.
17:47Oh, look at the sizzle. Turn these spuds around. So what we have now is a very important little trick
17:59that is subtle, but genius. And for that, we're going to use a reliable piece of equipment,
18:05the potato masher. Basically, semi-squash the potato and by default create more surface area on the spud.
18:16They just bust. This is what we want. So the next bit is herbs, right? You can go for thyme,
18:25beautiful sage, things like bay leaf. Then you've got some rosemary here, which I love. I think that's
18:31what I'm going to go for. Take the rosemary off the sprig and then get some oil on it. You're just going
18:39to be able to transmit all this incredible flavour over the perfect roast potato. It now goes into the
18:46oven, same temperature for basically 20 minutes, right? This is where the magic is going to happen.
18:53It smells beautiful. So I get a little spritzer with some vinegar, right? The most underrated
19:04ingredient in the kitchen. Just go in towards the end and just do a little waft of white wine vinegar
19:10and close the door and it evaporates immediately. But that little bit of vinegar just creates this
19:15little kind of seasoning on the outside of the potato that just hits that point. And now it's done.
19:23And look at that. Give them a nice little toss.
19:35Look at that crispy skin, the smell, the garlic, the rosemary. It's that getting ahead
19:39of the game that allows you to follow those simple but important little stages.
19:54The crunchiness.
19:58Inside those little bits of garlic will just be like the sweetest, most delicate perfumed caramelised garlic.
20:05Let's have a little try. Look at that fluffy interior, crispy exterior. It's a hard job.
20:17It's a hard job. But someone's got to do it. Oh my goodness.
20:27What a total joy. Go forth and make this the best Christmas roast potato ever.
20:43I'm going to give you a batter recipe. The biggest, most crazy Yorkshire puddings that are going to blow
20:53your mind. And some people, yep, some people out there love Yorkshire puddings on Christmas day.
20:58I have to show you this recipe. And what could be a better Christmas present for the ones that you love
21:04than a stonkingly good giant Yorkshire pudding. I've got a sensational and simple get-ahead batter
21:11that you can make on Christmas Eve ready to knock up an epic Yorkshire pudding in minutes for your Christmas dinner.
21:18This batch is enough to make another one on Boxing Day or some breakfast pancakes.
21:24Because when you're this far ahead, impressive things are possible.
21:28So in a bowl, I want to get 300 millilitres of beautiful whole milk.
21:32milk. Then in with eight eggs. Free range.
21:49A nice pinch of salt. And whisk up those eggs and milk. We're going to go in with 300 grams of plain flour.
22:00Give it a nice little mix up. Put the elbow grease in. Make it silky smooth. Look at that. Beautiful.
22:11And I think to make the best Yorkshire pudding recipe, there's a couple of things that make it perfect.
22:16Make it the day before. So this is a perfect get-ahead recipe. And also add 100 millilitres of cold water.
22:24So I had a really good Yorkshire pudding recipe for many years. But then I did a little experiment
22:32with a university and we found out it was the extra water that made the batter just grow, grow, grow.
22:39And for all of you out there that might not have Yorkshire puddings at Christmas, you might just change your mind.
22:45So I'm going to split this batter in half. I've got half for this lovely Yorkshire pudding.
22:51And half for my beautiful pancakes. The oven is preheated to 200 degrees Celsius, which is 400 Fahrenheit.
22:59In there I've got a big tray and I've filled it with about that much, just under a centimetre of oil of your choice.
23:05It could be beef tallow. It could be a vegetable oil. Whatever makes you happy. Right.
23:09I've got my batter in a jug. Now you don't want to rush it, but I don't want to lose temperature in the oven.
23:15So the reaction that you get between the water in the batter and the eggs, of course, with the oil in the tray is an important one.
23:24So as we're doing just one tray, this is really, really easy. Much easier than the individual ones.
23:30Straight in, closed door. Don't open it again. You're not going to believe how big that will get.
23:37So, on Christmas morning, before the turkey goes in the oven, 25 minutes, cook this incredible Yorkshire pudding.
23:45Take it out, let it cool down. Crack on with the day as you do.
23:48And when the turkey's out and the potatoes out and everything's going really well,
23:52you put the Yorkshire pudding back in the oven for five minutes to reheat and it will be bliss.
23:56It will be perfect.
24:07Right. The oven is almost full to the rafters with something quite big.
24:16Yep.
24:17That is just fresh in from planet Mars.
24:28It's coming out.
24:30Yorkshire pudding on Christmas Day?
24:32I reckon it's a good idea.
24:35And people can go in there and tear it apart and have that with their roast potatoes and their gravy.
24:41Come on, Yorkshire pudding and gravy.
24:43Give it a go and whether you go pancakes or Yorkshire pudding or both, it's Christmas guys.
24:51And we're ahead of the game here, so you can choose.
25:04The
25:16Silky smooth, gorgeous pate with lovely hot bread and pickles is one of my favourite things.
25:21People seem to absolutely love it and it's quick, easy and really impressive.
25:27This is a great little present to yourself this year.
25:30My get-ahead silky chicken liver pate is flavoured with nutmeg, brandy and garlic and topped with beautiful herb butter.
25:38You can make this on Christmas Eve or even a few days before as it'll happily sit in the fridge for up to a week.
25:47This is the perfect decadent Christmas starter that transforms simple ingredients into something really special.
25:56Homemade pate is surprisingly simple.
25:59Let's firstly have a look at these beautiful chicken livers.
26:02Got them from the butcher, so that's a kilo ready and raring to go.
26:06The first job I do is clarify butter.
26:09It just means splitting butter.
26:11Simply put a pack, 250 grams, into a pan, put it on a tiny little heat like this and just let that slowly, slowly melt.
26:20The whey will go to the bottom, the lovely clear fat will go to the top.
26:23I will skim that off and I will use that later in this recipe.
26:27Okay, take some onions, peel them and then I'll cut it in half and just slice it up.
26:37Pretty much any old how, it doesn't matter.
26:40And then do the same with the garlic.
26:43Two onions, two garlic, super simple.
26:51So heat on, a little bit of oil in there.
26:55I'll begin the seasoning with salt and pepper, but also very Christmassy, nutmeg.
27:03So half a nutmeg goes in, then I'm going to get some herb.
27:08You could go marjoram, oregano, even rosemary, even sage, but I'm going to go thyme.
27:13Pick it off the stalk, get those lovely natural oils going.
27:21At the moment, I'm on a medium high heat.
27:24Turn it up to full whack and I want to get the chicken livers in here.
27:37You'll see the livers change colour.
27:39A couple of minutes of stirring around is great.
27:41And then we're going to add to the cooking and the flavour by flaming it.
27:45You don't have to flame it actually, but we're going to use some alcohol.
27:48Now it could be port, it could be sherry.
27:50I'm using brandy because it's Christmas time.
27:53So go in with 150 millilitres.
27:56Just take a match.
27:57We're cooking away the alcohol, but it's that flavour of the barrel and the brandy.
28:07That cooking from two sides is just an amazing thing.
28:12With the butter, you can see it's all melted.
28:14I'll turn the heat off now.
28:16This is done.
28:17All right, I definitely don't want to overcook the chicken livers.
28:21Turn the heat off.
28:24So these livers had about four minutes cooking and a minute's flaming.
28:29And we've got some choices.
28:30So a pate can be coarse or it can be smooth.
28:33You can make it coarse by chopping by hand.
28:35But I quite like the elegance of taking a liquidiser.
28:39And this will just guarantee you the most amazing silky smooth pate that you can just put on toast or bread.
28:46And it is just sensational.
28:55Then I'm going to add this pack of butter through this pate.
29:00This pate is so indulgent that you don't need gallons of it.
29:09Delicious. Very, very good.
29:17I'll give it some salt and pepper.
29:19What I'm also going to do is just add a little bit of water just to loosen it up a little bit.
29:23And we'll give it one last little whizz up.
29:29And then we're good to go.
29:30I like the idea of putting it in something that can go on the table or be given as a gift.
29:34So I'm going to split it between two.
29:36We'll just sort of three quarters fill that up.
29:39The smell is amazing.
29:43We'll cover it with the clarified butter and we'll make it super beautiful.
29:49Let that cool down.
29:53So if you angle this pan, you'll see how the clarified butter
29:58has floated and the Milky Way has sunk to the bottom.
30:01Get yourself a little pan and you get a nice bit of pour.
30:06We'll just skim off the lovely clear golden fat.
30:11And there we go. We've clarified butter.
30:15This whey here, you could make scones with that.
30:18You can make bread with that. So it doesn't have to be a waste product.
30:21Put the butter onto a gas now because I want to get some herbs crispy so I can decorate this pate and make it incredible.
30:29Sage is there. I'll take some little tips of rosemary and then I'll take some thyme.
30:39I'll count to ten.
30:40And then I'll switch it off.
30:49And then we can lay these beautiful herbs in and around the top of our pate.
30:55And then I'll take some of that clarified butter.
31:08All I would do there is just like a little teaspoon of pink peppercorns and they feel really Christmassy.
31:17Beautiful.
31:18And then we can get it in the fridge. That butter will set hard and will help preserve this.
31:24You can do this one, two, three days in advance, a week in advance.
31:27This is a perfect get ahead recipe for you to own this Christmas.
31:32The clarified butter has set. That with hot toast is going to be a thing of joy.
31:43We've got a nice mixed salad here with fruit, veg, herbs, all kinds of salad leaves.
31:49And that's an amazing little starter.
31:54I think it would be only right to have a little try.
31:58Two or three cheeky little cornichons.
32:02Just slowly just melt through that clarified butter.
32:08Scoop it out.
32:10Look at that.
32:19Okay, let's get in there.
32:22The texture is like silk.
32:35We have the lovely hot bread.
32:42Cornish on chaser.
32:43It, for me, is a perfect Christmas starter.
32:51The hot bread, the melting clarified butter, the crispy sage.
32:55Elements of spice in there.
32:58It really is a fantastic get ahead recipe.
33:01Something delicious and something that you made.
33:03Happy days.
33:16This Christmas I've been showing you what we can do to prep incredible recipes in advance.
33:32Filling the fridge and freezer with all the elements of a spectacular festive feast.
33:37From an impressive centerpiece veg pie and an incredible vegetarian stuffing.
33:42To next level gravy.
33:44Flavored butter for our veggies.
33:46And an arctic roll that Santa will be proud of.
33:49We'll take everything out of the freezer on Christmas eve.
33:52And I'll walk you through what we do Christmas morning.
33:55To bring it all together with hardly any cooking.
34:04So you've really done all of the hard work.
34:07You've invested in this incredible feast.
34:09The only thing I want you to think about is timings.
34:12So for the Oliver household, we're going to have lunch at one o'clock.
34:15I want to rest this for two hours.
34:18So that takes us to 12, 11 o'clock.
34:20Let's talk about cooking this beautiful bird.
34:23Now this high welfare turkey is around three kilos.
34:27Okay, so it's going to need about two hours in the oven.
34:30So that will take us to 9am.
34:32And then I don't just want to take this turkey from the fridge cold to the oven hot, right?
34:36It won't cook beautifully.
34:38So take the turkey out of the fridge.
34:40I'd say two hours before you want to cook it.
34:42So that turkey will come out of the fridge at 7am.
34:45So really just write a little kind of note of your timings.
34:48But to be honest, we've done most of the jobs already, right?
34:51Because we've got ahead of the game.
34:52Now all I'm going to do now is season the turkey.
34:56This lovely buttery part.
34:57We can put some salt on that and pepper as well.
35:01I'm so excited to cook this.
35:05In the oven at 180 degrees Celsius, which is 350 Fahrenheit.
35:09And that's going to be beautiful.
35:11I will go back to it every now and again and give it a nice basting.
35:14So that's taking the fat and putting it over the top.
35:16About halfway through the cooking, I'll take that bacon off the top of the breast.
35:20And it will come off in one piece.
35:22And I'll just let that lovely pale skin get nice and golden again.
35:25But that's going to be amazing.
35:26And to be honest, I haven't got much to do now.
35:29Happy days.
35:37We're around two hours.
35:39Oh, it smells heavenly.
35:41You can see the bacon has come off here.
35:43Always good to use a probe.
35:45You go into the thickest part of the turkey and then turn it on.
35:49Now you want to have it at least 65 degrees Celsius for at least 10 minutes.
35:53So that is currently 66, okay?
35:56This temperature will keep on going up as it rests.
36:01Carry on giving it a little base.
36:04Two hours of resting.
36:05It won't be cold.
36:06Temperature goes up internally over the next hour.
36:10And then eventually it will start going down again.
36:12And that's what's going to give you a beautifully elegant juicy piece of turkey that isn't overcooked.
36:17It is another level of flavour and texture.
36:20It's worth it.
36:21Straight over to a lovely platter.
36:25Love that.
36:26One last little baste of juices.
36:32And I would just leave it like that.
36:34Happy days.
36:36So here in the pan, we've had the butter and the bacon and also the turkey.
36:41So that fat is now three fats and it's phenomenal.
36:45And we'll put it in a jam jar.
36:47Like you can keep that in the fridge for weeks.
36:50And if you have any leftover potatoes and veggies,
36:55like if you start frying it with a little wodge of that flavour, next level.
37:00So in this tray is the potential for the most amazing gravy.
37:04But I'm going to do that in a minute.
37:06Let me just look at this turkey here.
37:08Like 71 degrees now.
37:10So you can see that temperature is continuing to go up, up, up.
37:14What we are in now is the golden hours.
37:17When this turkey is resting, the oven is free.
37:20When that's free, then we can effortlessly get on to those beautiful get ahead recipes
37:26that are in the fridge.
37:28So we have that incredible gratin that was turned into a centrepiece pie.
37:33Come on, we have the most amazing potatoes.
37:38I reckon an hour and a half to get absolutely gorgeous.
37:42Then we've got the stuffing here.
37:43I'd give that a good hour.
37:45Then for the pie, an hour as well.
37:47And then the beautiful turkey legs, about half an hour is all you need.
37:50We're just going to stagger that in, but it's all done.
37:53It's all chilled.
37:54It's all good.
37:55So first up, let's go in with the spuds, right in the top of the oven.
38:03Okay, gravy time.
38:05We're going to get the gases on.
38:07We've got this incredible flavour in here from our amazing vegan gravy.
38:12The most delicious thing ever.
38:14Now, for meat eaters, you can put that same gravy into that tray with all the drippings,
38:19and all the leftover bits and pieces, and you will make the most epic meat turkey gravy, right?
38:24So this is something that can look after everyone.
38:27So look, we're frying off these flavours.
38:30What I'm going to do is break this frying by adding some water to the tray.
38:37So add about a pint and a half, two pints.
38:41Put it on a high heat.
38:43Bring it to the boil.
38:44Then we'll turn it down to a simmer.
38:46Once you've established how many veggie or vegans you've got at your party,
38:49you can put some of that lovely gravy to one side, so you've got options.
38:53And if not, then we pour it in here.
38:56This is going to be phenomenal.
38:58Let that simmer for like an hour.
39:02The more you simmer it, of course, the more flavour you're going to get from the giblets
39:05and the neck and all the veggies that are going to break up.
39:09I'm going to take some of these resting juices,
39:12and this is all yours to have in your gravy.
39:15So very, very nice indeed.
39:18Smells amazing.
39:21I've done my beautiful Yorkshire pudding already,
39:23and that only needs a five-minute flash in the oven to be nice and hot.
39:26So we really are in a very good place.
39:37Right.
39:38Pie down the bottom.
39:41Stuffing in.
39:41Great.
39:44There's a few things we can start thinking about,
39:46like getting a kettle on to go on our Brussels sprouts and all those lovely greens.
39:50This gravy is now ready to be sieved into a pan.
39:54I use, by the way, a coarse sieve.
39:56So that's what I want, not too fine.
39:59And then simply just pour this beautiful, oh this smells so good.
40:05Oh my goodness.
40:07This is a thing of joy.
40:08Every last bit of gravy that you squeeze out of this is worth it.
40:19Put that back on the heat to keep warm.
40:22Beautiful turkey legs.
40:26Let's get those carrots on.
40:2920 minutes.
40:30If you remember, that wine will start to boil.
40:34The butter will melt and it will puff up this bag.
40:37So it's nice, dramatic cooking.
40:40Our gravy here is boiling nicely, so we can take that off now.
40:45I've cut the Brussels sprouts in half.
40:49So if we go in here with boiling water from the kettle,
40:55season that with some salt.
40:57As soon as it's boiled, we're going to do literally like four or five minutes of steaming on here.
41:01We've got the broccoli, we've got the chard, the peas.
41:04So that's ready to go.
41:06Think it's time to carve this turkey.
41:09Let's move it to the board.
41:13So there's two ways you can carve this turkey that I think you'll love.
41:17First way is get the fork in.
41:20We'll do long strokes with our carving knife.
41:24Look at the juiciness.
41:27Try and carve it as thin as you can.
41:29Don't stress about it.
41:31Right, the second way to carve a turkey.
41:33Run your knife down that centre spine.
41:36Just kind of use that knife to remove the whole breast from the turkey.
41:42Right.
41:45What we can do now is start slicing.
41:50It's very easy because it's off the carcass.
41:53I actually like doing a bit of both.
41:56A bit of theatre on the traditional carve and then a little bit of efficiency.
42:13Right, we can do a nice little pile here of the stuffing.
42:17And this stuffing will be outrageously tasty.
42:20The nice little wings here.
42:24We've got even this crispy bit of bacon that has kind of done a lot.
42:27It's been battered but it's still crispy and delicious and gorgeous.
42:31I'm not going to throw that away.
42:32We'd all go mad.
42:35Let's start getting stuff out of the oven.
42:37Come on!
42:37It's Christmas!
42:42We've got spuds.
42:43So good.
42:51We've got the stuffing ready to be turned out.
42:54I'll do that in a second.
42:55And then that beautiful pie.
42:58Come on.
42:59Look at that.
43:00Our veggies will now go on for a quick four to five minutes steam.
43:04And now back in with the Yorkshire pudding.
43:07It only needs like five minutes max.
43:11So veggies, if you remember, we had that incredible flavoured butter.
43:17The lovely green one.
43:19So what we can do is very simply put this on top.
43:23It will start cascading down through the holes.
43:25It's going to be properly tasty.
43:29Let's have a look at the carrots.
43:30The smell.
43:37Then let's get these beautiful spuds.
43:40Let's let them tumble.
43:42Tumble down.
43:43Come on, beautiful roast potatoes.
43:47It's starting to look quite impressive, right?
43:50Take this beautiful stuffing and turn it out.
43:56Come on.
43:56We've got our gorgeous gravy.
44:01It's so silky and comforting.
44:03That is an epic gravy.
44:07So peas, charred, that lovely flavoured butter.
44:13Simple and delicious.
44:18Yorkshire pudding.
44:19The sheer size of this just makes me outrageously happy.
44:32Let's go for it.
44:37Look at that.
44:44Come on, let's go for the turkey.
44:45Let's go for stuffy.
44:54Crispy.
44:55You've got it.
44:57Yorkshire pudding.
44:59Controversial for some, but not for others.
45:09Hot gravy.
45:10My wife gets so excited about gravy.
45:14She has a spoon at the table.
45:16Wrong but right.
45:21Let's go for some of that amazing turkey.
45:30Mmm.
45:31Delicious.
45:33Beautifully seasoned.
45:34What we've done here with the legs is just cook it so it falls off the bone.
45:43Let's go for a carrot.
45:48Mmm.
45:49Just that little pinch of cumin.
45:52With the clementine, really, really good.
45:54The whole kind of principle of getting ahead really works.
46:01In those weeks that you build up towards the big day, shipping away at those jobs and investing
46:06into the fridge and freezer.
46:08Like, you know, you can pick one or two of these ideas or do the whole lot.
46:11It doesn't matter.
46:12But it's the spirit of getting ahead that I promise will look after you and your family
46:16and friends and this could, this could be the best Christmas ever.
46:47Like on h ones t be happy.
46:48Like.
46:49Like on h games.
46:49Describe backwards.
46:49Remember to use dinner here.
46:50Basically, like on h .
46:51I
47:06B E G T S A AL P O R A Y.
47:08S A O R A Y.
47:10communications.
47:11Behind TV
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