Marco and the perfect Christmas turkey

I beamed in relief. He remembered me!

I’ve met Marco Pierre White at least a half dozen times, the first time at BlogHer in San Diego. Then we’ve done a couple work events with him. He’s even been to my house! Each time he is polite, charming and full of practical cooking tips.

This time I was at a Master Class with the Lean on Turkey folks (and BritMums client). Marco was there to show 22 bloggers how to cook the perfect Christmas turkey.

“You CAN simplify and de-stress your Christmas meal.”

Thank goodness for that.

I actually enjoy cooking at Christmas. I like making lists of what we need. Once I forgot the cocktail sausages and sent hubby searching the local shops on Christmas Eve. I make Delia’s Red Cabbage two days before. I like getting up early and putting in the turkey. It usually comes out too dry, and we have loads of leftovers, but it’s still satisfying.

When Marco cooks at home (and yes he does do the Christmas meal) he doesn’t have all the fancy equipment he has in his restaurants. He also doesn’t want to spend loads of time.

What are the tips from the youngest chef to be awarded a Michelin star? You can watch his complete guide here, it’s full of recipes, videos and other tips..

Watch for yourself! Here’s Marco’s video preparing the  perfect roast turkey:

Tips:

• Cook a turkey crown instead of a whole bird. A 10-12 lb. crown will serve 6 people and only take an hour to cook perfectly. If you have a large party, roast two!
• Don’t over cook! This is the most common reason why it’s dry. The breast is done when 66C; take it out when 63C, let it rest, then will be done at 66C.
• The breast and thighs are done at different
• After stuffing, paint the turkey with clarified butter or olive oil
• Season lightly (don’t create a salt layer – the bird won’t absorb it)
• Invest in a reliable meat thermometer
• Use the crispy skin as a garnish – cut into shreds, and use as a garnish

Gravy: Here’s Marco video on how to make the perfect gravy.

Tips:

• Make real gravy (don’t use Paxo!). Ask you butcher for any extra pieces of bones. Freeze them and take out when ready to use.
• Roast extra pieces (bones, drumsticks, wings) with onion and garlic for 45 minutes.

Here’s Marco’s video on how to prepare Cranberry Sauce:

Tips:

• It’s basically a very wet jam (that’s more of a comment than a tip!)
• Marco makes with fresh cranberries, sugar, water, orange juice and port.
• You can use frozen cranberries! It tastes the same.

Net? I think I will try a roasting a turkey crown this year. I’ll let you know how it goes!

PS – it’s less than 80 days until Christmas. #justsaying

—–
Follow my blog with Bloglovin