[Music]
[DJ BBQ]: Taking that first bite
into a freshly-carved piece of turkey,
brings back so many happy memories.
Memories of holidays,
Christmas,
Thanksgiving,
and Sunday roasts.
Times spent with family and loved ones.
Perfectly-carved turkey slices.
Succulent turkey meat
covered in a rich and smooth gravy.
I'm gonna show you how to make this happen
with my
Ultimate Turkey!
I want a moist and juicy bird;
with a beautiful, crispy skin.
I like it spicy;
so, I'm gonna start making a
Chipotle and Garlic Butter Rub.
Butter.
Chipotle.
Garlic,
cumin,
cinnamon,
oregano.
Blitzed in a processor.
And the tricky part to getting a crispy skin,
is to separate it from the meat.
I'm going in there with a spoon,
and just easing the skin off the meat.
Take your Butter Rub
and ferry it into the cavity.
Now that I'm halfway along,
I can massage that butter
all over from the outside.
I'm also gonna stuff half-cut clementines into the bottom of the turkey
for fragrance and moisture.
And now, I'll fill the neck in
with stuffing.
Here's the Pièce De Résistance:
I'm gonna inject a beautiful sauce
into the turkey,
before throwing it into the oven.
Oil,
water,
worcestershire sauce,
salt.
Onion powder,
bay leaves.
Garlic powder,
ground thyme,
ground sage.
Finally, ground black pepper.
This will replenish the lost moisture
within the muscle fibres,
whilst also keeping the skin dry;
allowing the skin to crisp,
brown,
and fill the kitchen with that joyous turkey aroma.
I've preheated my oven
to the highest temperature;
so, this dude is ready to go!
As soon as my turkey is in,
I'm gonna lower the temperature
to 180 °.
Because I went for
a slow-maturing, free-range turkey;
my cooking times are half!
So, I'll be cooking this turkey
for 25 minutes a pound,
and 20 minutes at the end.
This is where it all goes down.
So, the muscle fibres are doing their thing
at 180 ° Celsius;
breaking down for
a soft, juicy turkey.
This is where you get
your crispy, brown and sweetened skin.
A chemical reaction
between amino acids and sugars,
breaking down into even smaller molecules,
creating flavour
and colour.
Key factors in this happening
are dryness
and temperature.
And, that's it:
my turkey is done!
Ultimate Turkey...
[Sigh]
The smell of a turkey roasting
on Christmas Day...
Oh, my gosh!
This is so good.
Soft,
tender,
succulent,
juicy meat.
Man, that skin!
so..
crispy and savoury...
I guess,
the only thing left for you guys to do,
is try this at home;
and make sure you..
share your photos,
#loveyourkitchen.
We'll see you guys next time.
I'm going back in...
[Laughs gleefully]
[Music]