1Combine soft butter, a touch of salt and pepper, a little olive oil, zest and juice of two lemons, three pureed cloves of garlic, and a generous handful of chopped parsley in a bowl.
2Combine soft butter, a touch of salt and pepper, a little olive oil, zest and juice of two lemons, three pureed cloves of garlic, and a generous handful of chopped parsley in a bowl.
3Combine soft butter, a touch of salt and pepper, a little olive oil, zest and juice of two lemons, three pureed cloves of garlic, and a generous handful of chopped parsley in a bowl.
4Season the inside cavity of the turkey with salt and pepper.
5Season the inside cavity of the turkey with salt and pepper.
6Season the inside cavity of the turkey with salt and pepper.
7Place two halved onions, one lemon, and a couple of bay leaves into the turkey cavity.
8Place two halved onions, one lemon, and a couple of bay leaves into the turkey cavity.
9Place two halved onions, one lemon, and a couple of bay leaves into the turkey cavity.
10Very carefully open up the turkey skin over the back of the breast and gently loosen it with your fingers.
11Very carefully open up the turkey skin over the back of the breast and gently loosen it with your fingers.
12Very carefully open up the turkey skin over the back of the breast and gently loosen it with your fingers.
13Turn the bird around and release the skin a little more on the thighs, but don't completely break it.
14Turn the bird around and release the skin a little more on the thighs, but don't completely break it.
15Turn the bird around and release the skin a little more on the thighs, but don't completely break it.
16Take the flavored butter and flatten it, then insert it underneath the skin on one side of the turkey breast.
17Take the flavored butter and flatten it, then insert it underneath the skin on one side of the turkey breast.
18Take the flavored butter and flatten it, then insert it underneath the skin on one side of the turkey breast.
19Pull back the skin and use your hand to slide the butter all the way down, covering the top of the breast.
20Pull back the skin and use your hand to slide the butter all the way down, covering the top of the breast.
21Pull back the skin and use your hand to slide the butter all the way down, covering the top of the breast.
22Turn the bird around and finish covering the breasts with the butter.
23Turn the bird around and finish covering the breasts with the butter.
24Turn the bird around and finish covering the breasts with the butter.
25Take the rest of the butter and carefully massage it over the breast, legs, and wings of the turkey.
26Take the rest of the butter and carefully massage it over the breast, legs, and wings of the turkey.
27Take the rest of the butter and carefully massage it over the breast, legs, and wings of the turkey.
28Drizzle a little olive oil into a baking tray and place the turkey in it.
29Drizzle a little olive oil into a baking tray and place the turkey in it.
30Drizzle a little olive oil into a baking tray and place the turkey in it.
31Drizzle olive oil on top of the turkey.
32Drizzle olive oil on top of the turkey.
33Drizzle olive oil on top of the turkey.
34Roast the turkey in the oven at 220°C for 10 minutes to brown it quickly.
35Roast the turkey in the oven at 220°C for 10 minutes to brown it quickly.
36Roast the turkey in the oven at 220°C for 10 minutes to brown it quickly.
37After 10 minutes, take the turkey out of the oven and baste it.
38After 10 minutes, take the turkey out of the oven and baste it.
39After 10 minutes, take the turkey out of the oven and baste it.
40Cover the breasts of the turkey with smoked streaky bacon.
41Cover the breasts of the turkey with smoked streaky bacon.
42Cover the breasts of the turkey with smoked streaky bacon.
43Turn down the oven to 180°C.
44Turn down the oven to 180°C.
45Turn down the oven to 180°C.
46Roast the 5kg turkey for two and a half hours, basting every so often.
47Roast the 5kg turkey for two and a half hours, basting every so often.
48Roast the 5kg turkey for two and a half hours, basting every so often.
49To test if the turkey is cooked, stick a knife into the bottom of the thigh; if the juices run clear, it's done.
50To test if the turkey is cooked, stick a knife into the bottom of the thigh; if the juices run clear, it's done.
51To test if the turkey is cooked, stick a knife into the bottom of the thigh; if the juices run clear, it's done.
52Let the turkey rest uncovered for two and a half hours.
53Let the turkey rest uncovered for two and a half hours.
54Let the turkey rest uncovered for two and a half hours.
55Drain the excess fat from the roasting tray and put the tray back on the heat.
56Drain the excess fat from the roasting tray and put the tray back on the heat.
57Drain the excess fat from the roasting tray and put the tray back on the heat.
58Remove the bacon from the top of the turkey and the roasted onions from the cavity.
59Remove the bacon from the top of the turkey and the roasted onions from the cavity.
60Remove the bacon from the top of the turkey and the roasted onions from the cavity.
61Take out the roasted lemon from the turkey.
62Take out the roasted lemon from the turkey.
63Take out the roasted lemon from the turkey.
64Cut up the bacon and add it to the tray.
65Cut up the bacon and add it to the tray.
66Cut up the bacon and add it to the tray.
67Chop up the roasted onion and add it to the tray.
68Chop up the roasted onion and add it to the tray.
69Chop up the roasted onion and add it to the tray.
70Chop up the roasted lemon and add it to the tray.
71Chop up the roasted lemon and add it to the tray.
72Chop up the roasted lemon and add it to the tray.
73Put in a couple of sprigs of rosemary and fry.
74Put in a couple of sprigs of rosemary and fry.
75Put in a couple of sprigs of rosemary and fry.
76Add three chopped tomatoes to the tray.
77Add three chopped tomatoes to the tray.
78Add three chopped tomatoes to the tray.
79Snap off the turkey wing and other trimmings, then add them into the gravy tray.
80Snap off the turkey wing and other trimmings, then add them into the gravy tray.
81Snap off the turkey wing and other trimmings, then add them into the gravy tray.
82Pour in dry cider and let it reduce.
83Pour in dry cider and let it reduce.
84Pour in dry cider and let it reduce.
85As the cider reduces, pour in the delicious resting juices from the roasted turkey.
86As the cider reduces, pour in the delicious resting juices from the roasted turkey.
87As the cider reduces, pour in the delicious resting juices from the roasted turkey.
88When the liquid has reduced by half, crush the vegetables and turkey pieces with a masher.
89When the liquid has reduced by half, crush the vegetables and turkey pieces with a masher.
90When the liquid has reduced by half, crush the vegetables and turkey pieces with a masher.
91Pour in chicken stock and reduce again.
92Pour in chicken stock and reduce again.
93Pour in chicken stock and reduce again.
94Sieve the gravy, pushing it through with the back of a ladle.
95Sieve the gravy, pushing it through with the back of a ladle.
96Sieve the gravy, pushing it through with the back of a ladle.
97Pop in a sprig of rosemary into the gravy and leave to infuse.
98Pop in a sprig of rosemary into the gravy and leave to infuse.
99Pop in a sprig of rosemary into the gravy and leave to infuse.
100Simply add crushed walnuts to the bottom of the gravy boat.
101Simply add crushed walnuts to the bottom of the gravy boat.
102Simply add crushed walnuts to the bottom of the gravy boat.
103Ladle in the hot gravy over the walnuts.
104Ladle in the hot gravy over the walnuts.
105Ladle in the hot gravy over the walnuts.
106Cut peeled potatoes into quarters and put them into salted cold water.
107Cut peeled potatoes into quarters and put them into salted cold water.
108Cut peeled potatoes into quarters and put them into salted cold water.
109Bring the potatoes to a boil and simmer for around eight minutes.
110Bring the potatoes to a boil and simmer for around eight minutes.
111Bring the potatoes to a boil and simmer for around eight minutes.
112Drain the potatoes and let them steam.
113Drain the potatoes and let them steam.
114Drain the potatoes and let them steam.
115Season the potatoes with salt and pepper.
116Season the potatoes with salt and pepper.
117Season the potatoes with salt and pepper.
118Add one teaspoon of chili flake to the potatoes.
119Add one teaspoon of chili flake to the potatoes.
120Add one teaspoon of chili flake to the potatoes.
121Add a teaspoon of turmeric to the potatoes.
122Add a teaspoon of turmeric to the potatoes.
123Add a teaspoon of turmeric to the potatoes.
124Drizzle a little olive oil into the potatoes and shake to coat them.
125Drizzle a little olive oil into the potatoes and shake to coat them.
126Drizzle a little olive oil into the potatoes and shake to coat them.
127Put the potatoes into a preheated baking tray with extra olive oil.
128Put the potatoes into a preheated baking tray with extra olive oil.
129Put the potatoes into a preheated baking tray with extra olive oil.
130Cook the potatoes at 200°C for about 40 minutes.
131Cook the potatoes at 200°C for about 40 minutes.
132Cook the potatoes at 200°C for about 40 minutes.
133Shake the tray to make sure the potatoes don't stick.
134Shake the tray to make sure the potatoes don't stick.
135Shake the tray to make sure the potatoes don't stick.
136For the stuffing, fry finely chopped onion, garlic, and celery in hot olive oil.
137For the stuffing, fry finely chopped onion, garlic, and celery in hot olive oil.
138For the stuffing, fry finely chopped onion, garlic, and celery in hot olive oil.
139Add pine nuts and chopped earthy cooked chestnuts to the stuffing mixture.
140Add pine nuts and chopped earthy cooked chestnuts to the stuffing mixture.
141Add pine nuts and chopped earthy cooked chestnuts to the stuffing mixture.
142Season the stuffing and add chopped parsley.
143Season the stuffing and add chopped parsley.
144Season the stuffing and add chopped parsley.
145Stir in cooked wild rice into the stuffing.
146Stir in cooked wild rice into the stuffing.
147Stir in cooked wild rice into the stuffing.
148Take a whole deboned chicken and pile the stuffing mixture along the center.
149Take a whole deboned chicken and pile the stuffing mixture along the center.
150Take a whole deboned chicken and pile the stuffing mixture along the center.
151Roll the chicken up tightly and tie it with butcher's string.
152Roll the chicken up tightly and tie it with butcher's string.
153Roll the chicken up tightly and tie it with butcher's string.
154Roast the stuffed chicken in a hot oven for just over an hour.
155Roast the stuffed chicken in a hot oven for just over an hour.
156Roast the stuffed chicken in a hot oven for just over an hour.
157Make a truffle butter by combining truffle (not chopped too small), parsley, tarragon, salt, pepper, and a tablespoon of olive oil.
158Make a truffle butter by combining truffle (not chopped too small), parsley, tarragon, salt, pepper, and a tablespoon of olive oil.
159Make a truffle butter by combining truffle (not chopped too small), parsley, tarragon, salt, pepper, and a tablespoon of olive oil.
160Fill a piping bag with the truffle butter.
161Fill a piping bag with the truffle butter.
162Fill a piping bag with the truffle butter.
163Separate the skin from the meat of the turkey and pipe the truffle butter underneath.
164Separate the skin from the meat of the turkey and pipe the truffle butter underneath.
165Separate the skin from the meat of the turkey and pipe the truffle butter underneath.
166Massage the butter into the turkey.
167Massage the butter into the turkey.
168Massage the butter into the turkey.
169Season the turkey with salt, pepper, and olive oil.
170Season the turkey with salt, pepper, and olive oil.
171Season the turkey with salt, pepper, and olive oil.
172Prepare citrus breadcrumbs with orange and lemon.
173Prepare citrus breadcrumbs with orange and lemon.
174Prepare citrus breadcrumbs with orange and lemon.
175Stuff the turkey with onion, orange, garlic, thyme, and bay leaf.
176Stuff the turkey with onion, orange, garlic, thyme, and bay leaf.
177Stuff the turkey with onion, orange, garlic, thyme, and bay leaf.
178Roast the turkey with pancetta.
179Roast the turkey with pancetta.
180Roast the turkey with pancetta.
181Sprinkle the orange and lemon breadcrumbs over the turkey to start browning.
182Sprinkle the orange and lemon breadcrumbs over the turkey to start browning.
183Sprinkle the orange and lemon breadcrumbs over the turkey to start browning.
184Add lemon juice.
185Add lemon juice.
186Add lemon juice.
187Rest the turkey under tin foil to keep it warm and cool down slowly.
188Rest the turkey under tin foil to keep it warm and cool down slowly.
189Rest the turkey under tin foil to keep it warm and cool down slowly.
Puree garlic for delicate meats like turkey so it disintegrates and flavors gently.
Loosen turkey skin with fingers to insert butter underneath, keeping the skin mostly intact to prevent butter from running out.
Roast turkey at a high temperature initially (220°C for 10 minutes) to brown quickly, then reduce to 180°C for the remainder of the cooking.
Cover turkey breasts with smoked streaky bacon to protect them from drying out and to add flavor to the gravy.
Test turkey for doneness by inserting a knife into the bottom of the thigh; juices should run clear.
Rest the turkey uncovered for two and a half hours after cooking to allow the meat to relax and reabsorb juices, making it succulent and easier to carve.
For gravy, use turkey trimmings (wings, back bits) for intense flavor.
Crush vegetables and turkey pieces in the gravy with a masher to extract maximum flavor and add body.
For roast potatoes, simmer them for about 8 minutes before roasting to make them fluffy.
When making truffle butter, don't chop truffles too small so their flavor can be identified.