ALL RECIPES AND VIDEO CHAPTERS IN PINNED COMMEN
This is the complete Christmas Dinner Masterclass — turkey, roast potatoes, parsnips, carrots, cauliflower cheese, sprouts, pigs in blankets, gravy, cranberry sauce, bread sauce, Yorkshire puddings… every dish, every step, cooked exactly the way a chef does it at home.
This is not just a recipe video — it’s a full Christmas system you can follow along with in real time.
VIDEO CHAPTERS
00:00 – Intro
00:20 – 7kg Turkey Timings
00:50 – Brining the Turkey
01:29 – Taking Wings & Legs off Turkey
02:48 – Removing the Giblets
03:05 – Deboning Turkey Leg
04:23 – Removing the Tendons & Cartilage
06:30 – Placing the Thigh in the Leg
07:00 – Prepping the Turkey Crown
08:26 – Prepping the Turkey Legs for Rolling
08:53 – Making Stuffing Mix
09:58 – Rolling Turkey Leg
11:39 – Turkey Legs in the Oven
12:08 – Preparing Turkey Crown for the Oven
12:50 – Separating Turkey Crown Skin
13:04 – Mirepoix for Gravy (Under Turkey)
13:47 – Removing the Wishbone
14:31 – Adding Butter to Turkey Skin
14:59 – Turkey Crown into Oven
16:14 – Prepping Raw Potatoes
19:31 – Potatoes in Water
20:41 – Potatoes on to Boil
20:56 – Chicken Wings for Gravy
21:28 – Prepping Onions for Gravy
21:32 – Peeling & Chopping Carrots
22:09 – Peeling & Chopping Parsnips
23:44 – Rolling the Pigs in Blankets
24:25 – Trim into Gravy
24:33 – Parsnips in Water
24:41 – Stirring Potatoes
24:46 – How to Organise Tasks
25:53 – Bacon for the Sprouts
26:02 – Oiling Pigs in Blankets
26:19 – Stirring Potatoes pt2
26:29 – Making Yorkshire Pudding Batter
28:04 – Reducing Heat for Gravy, Potatoes, Carrots
28:29 – Yorkshire Pudding Mix Resting
29:14 – Chopping & Prepping Red Cabbage
31:02 – Stock & Trim into Gravy
31:32 – Stove Management
32:00 – Parsnips Finished Boiling (21 Minutes)
32:44 – Preparation and Tray Management
33:24 – Chopping Cauliflower
35:10 – Fluffing Parsnips
36:05 – Tray Prep for Parsnips
36:32 – Potatoes Out from Boiling (43 Minutes)
37:09 – Turkey Leg Out / Temp Test
38:02 – Turkey Crown Back in Oven (145°C)
38:09 – Bechamel Start
38:24 – Booze & Flavourings into Red Cabbage
39:00 – Bechamel Continued
39:31 – Turkey Crown Out of Oven (20 Minutes Extra)
40:00 – Tray into Preheat
40:05 – Cauliflower into Oven to Roast
40:36 – Fluffing Potatoes
41:57 – Resting Turkey
42:21 – Potatoes into Tray
44:40 – Potatoes in the Oven
44:51 – Parsnips into Oven
44:59 – Cheese into Bechamel
45:42 – Thickening & Flavouring Gravy
47:28 – Cauliflower Out of Oven (20 Minutes)
47:49 – Carrots into Oven
48:01 – Mixing Cauliflower Cheese
48:55 – Starting Cranberry Sauce
50:41 – Checking Parsnips (15 Minutes)
51:18 – Checking Carrots (10 Minutes)
51:25 – Checking Potatoes (15 Minutes)
51:34 – Favourite Christmas Song?
51:56 – Finishing Red Cabbage to Stew (40 Minutes)
52:38 – Stirring Cranberry Sauce (12 Minutes)
53:05 – Passing Off Gravy
54:03 – Starting Bread Sauce
55:20 – Turning Parsnips (30 Minutes)
55:36 – Oven at 170 for Veg
55:42 – Turning Carrots (30 Minutes)
55:52 – Bread Sauce into Pan
56:19 – Finished Cranberry Sauce (16 Minutes)
56:50 – Preparing the Sprouts
57:39 – Strategy for Timings
32 Comments
FULL RECIPES AND VIDEO CHAPTERS FOR EACH INGREDIENT IN REPLIES
Just here to say, thanks so much for this video, we used it extensively for what we have been told was the best Christmas dinner our guests have ever had ❤️
Been cooking Christmas dinner for nearly forty years but always open to new ideas. Changed to your way to cook the turkey legs – very clever and loved by all and also the brussels, again lovely.
Colley flower 🐕 🌹
Well, that went spectacularly well. I did the 6.5kg (14.5lbs) turkey, gravy, potatoes, carrots and parsnips exactly as shown here.
For the first time ever I brined the turkey (in a new mop bucket) for abut 7 hours, and then made sure I rinsed it well – about 6 minutes I considered enough. For the brine itself, after calculating 10% salt, the rest was what I fancied, pretty much – rosemary, thyme, garlic, orange and lemon. I let it dry overnight.
I did the gravy exactly as shown here and it really was sensational, but be careful to use more stock than you'd think, because otherwise you'll end up with just a cupful of delicious, but very, very concentrated gravy.
The butcher had taken off, boned and butterflied the legs/and thighs beautifully, so I just spent some time removing all the tendons I could see, then I rolled them in bacon, like a cracker. I put them in the oven with the turkey at 180ºC, and had a look after 55 mins. The legs were done, so I unwrapped them and poured the orange and mustard glaze over them and back in they went for another 10 minutes. At this point the the turkey was done (I checked with the thermometer), so out everything came and in went all my veggies (bit of a squeeze, mind you). So the turkey rested, mostly uncovered, for a good hour.
The result, after a bit more effort, but nothing in itself tiresome or difficult, was so, so much better than any of the 20+ years of turkeys I've done in a more "conventional" way. The rolled leg was fantastic, but the breast…it really was absolutely deliciously moist and flavorful. We were 12 at table and it honestly knocked everyone for six just how good it was. I still can't get over it.
Thanks ever so much to the boys at Fallow – this is the way to do your turkey dinner and to really make your Christmas.
Good afternoon fellas. My girlfriend and I followed a lot of the recipes in this video for hosting our first family Christmas and everything went down an absolute treat. Thank you for making it easy to follow! We may have entirely forgotten to take the Yorkshire puds out of the oven and I did eat most of the pigs in blankets before they reached the table but otherwise all good! And the gravy was 👌🏻 thank you!
Sorry did you say the Lady of Shalott? Merry Christmas gentlemen great video. Turkey is totally under appreciated. In America it's the same we have it for thanksgiving and then the rest of the year Turkey is off limits? Why? Hell guys I got a whole troop of Turkeys in my neighborhood, they are everywhere in America now, we could be eating good fellas, all year round.
If I ever get myself across the water I know the very first place I want to go, a table at Fallow's.
Ok I followed this on Christmas, here are my tips:
1) I definitely recommend doing the turkey prep the night before, they make it look easy but it takes some time to do the legs.
2) It's very easy to overcook the turkey. The packet instructions on my turkey said it would take 2 and a half hours, but with everything removed it only took an hour!
3) Don't try and do everything. They cover a lot here, I didn't do everything but even with help it was a lot of work.
The Christmas dinner this year was definitely the best I've had, so thank you chaps! The standout for me was the red cabbage, the depth of flavour was incredible.
I made this this year and it was fantastic. The turket legs, gravy, sprouts and roast potatoes were amazing. Thanks.
I need to apologise.
I tasted the gravy partway through and panicked, reaching immediately for my back up gravy.
As I've never made gravy before I didn't realize just how bitter it would taste 30 mins in.
My flavour boys faith wavered, not only on the day but in the store.
where are yorkies?
used this guide for christmas with the in-laws. bonus is i now get to hide in the kitchen next year. great video. great documentation
Thank you!!!!! I followed this to the letter and Xmas lunch was a huge delicious success!!
Wonderful hour and a bit spent enjoying everything you guys do. Thank you so much. Next year bring all those marvellous dishes into a dining-room full of your hungry families 🙂
This was really fantastic guys! Our best christmas spread ever!!! I made the turkey your way, the cauliflower gratin, the carrots, added a nutroast for the vegetarians, and some mash and peas in thickened stock, with gravy and cranberries and sweet cooked pears (Dutch thing). 9 people ate what they could and we will have leftovers until new years 😂 Especially the rolled up turkey legs really wowed everyone! Thank you so much for taking all this trouble!!
This is the best Christmas cooking video I have watched and I watch cooking all day. Absolutely brilliant and good to see high quality British skills being shared. YouTube is full of weird American cooking content so I tremendously respect you for sharing your skills and knowledge.
awesome, thank you o lot
Just had to come back to say a massive thank you for this video! I was hosting for the first time after having the baton passed to me by my mum this year and watched this about 4 times before hand. Prepped as much as humanly possible on the 24th and then basically just did all the cooking on Christmas Day. Lads it was absolutely incredible. My family were in raptures about it and all were raving about the stuffed turkey legs. I wasn’t even remotely stressed on the day and actually really enjoyed doing it, I will continue to follow this methodology every Christmas from here on out and will be revisiting this again next year as a refresher. Hope you both had a fantastic Christmas!
It would be a pleasure for me to cook this much, but at the same time I'm glad my family does the "You bring this, we'll bring that"
Wish I saw this before today but cooking a dinner for 2 I definitely didn’t need to go this extensive 😁
My 2 favorite brit cooks 😊❤
I made the cauliflower for Christmas (and the Hasselbacks and Dauphinois from your other video's). All were great successes!
You chaps are legends! Any interest in opening for England??? Minus the Yorkshire puds and cauliflower (WTF) I followed to a T and it was epic. Thx so much
Most of this was great but the stuffed turkey legs were not that good. The skin between the bacon and the turkey meat was fatty and tough. I think the bacon layer stops the skin crisping up.
PLEASE do a recipe book. It's great that it's all free here. I'd love it all written down step by step!
Thank you guys! I made my own spin on christmas dinner with a smoked pulled pork shoulder, jalapeno mac and cheese but I used your recipes for the roast veggies and the verdict from the missus was they were the best she ever had! Each individual part of this dinner is a showstopper in its own right and having it all here for free is absolutely fantastic
So I followed every bit of instruction. Prepped the turkey the day before. Had never deboned anything in my life. Result – we had 10 for Christmas, resoundingly appreciated around the table as 'the best turkey ever'! Thank you guys! Couple of things for people reading this. I don't know if it's my oven but the food in general, when in the oven takes longer than their pro oven. My turkey crown (was 6.0kg before I removed the legs) took 1hr:55 to get to 65°, that was as suggested 1hr@180° then dropped the temp to 145°. Legs were done in an hour. But it was super succulent. Not a dry bit of bird in the house!
gross.
Tried following this on new year's eve, solo hosting my family. Great recipes, everything was "bangin'". My poor ikea oven though – it had a hard time meeting my demands. I'd almost say you need two conventional ovens to do this properly, and keeping everything crisp and hot when serving.
Thank you chefs, and happy new year!
I followed the roast potatoes and parsnip tips this Christmas… awesome!! Thankyou
On the yorkies… Reactive metals like aluminium, copper and iron can interfere with egg proteins and promote oxidation if batter is stored for a while. Yorkshire puddings rely on protein structure + trapped steam for lift, so anything that weakens that reduces rise and crispness 😀
Christmas is pork belly time here in Norway, but New Years is the hour of the turkey! So I made this for New Years Eve. Got a bit chaotic with my tiny kitchen, and I dropped red cabbage and bread sauce, but I got there and it was amazing. Maybe the best turkey I ever had, certainly the best turkey I ever cooked. 11/10