Well, a few glasses of champagne later and the turkey is ready. The birds’ got just beautiful crispy skin. We hand pluck them to ensure that our skin is kept intact, which holds the juices in when you come to cook the bird and it almost gives you a beautiful turkey crackling. That’s probably one of my favourite parts of the turkey.
Well, anyway, it’s time to carve the bird and you know what, excuse me, I’m just going to get stuck in here!
That meat’s got this beautiful depth of flavour. The gravy, it’s got this sweet gamey undertone and I think all around, it’s got this beautiful umami edge to it. For me, you just can’t buy anything in shops like that anymore.
Thanks so much for joining me today. And I hope that we’ll see you at Christmas time.