How to Cook Christmas Dinner Like a Chef

[@Bootmahoy88]

I'm an amateur cook who lives in the Bronx. Every year as a kid I was subjected to the driest Turkey in the country at the time. Despite how much I loved my family, when I heard my mom say, "We're off to Aunt Florence's for yet another Thanksgiving Feast," I tried in vain to think of a way to 'call-in-sick,' as it were, but I was never successful. So, I never acquired a taste for any kind of turkey preparation. But that has all changed dramatically. Today, I prepared the recipe for turkey you guys presented, and I have to say, Bravo a number of times over. It was/is the best turkey I have ever eaten. My God, it was good. I actually started prepping yesterday according to the description. Thankyou!!!! Wow.

[@donttrip8282]

I think I am using your videos like therapy, watching you guys cook makes me genuinely happy, it is such a welcome break from world news etc when it all gets too much and cooking is one of my favourite ways to make other people happy.

[@martiningram2373]

Yep, me too 😂

[@qurdeoner9730]

Can relate to that bro!🤜🏻🤛🏻

[@IrradiatedMushroom]

This is truth in it's sublime form!

[@gethingriffith-jones6797]

I’m here with ya

[@boomboomnation]

Amen

[@ericmcmanus5179]

Im 37 years old. This year I cooked my first turkey for my wife in our first house together. Ive spent my entire life having my moms dried out turkey. I always wanted to try it the way you see it done online with the dry brine the day before and all that jazz. My wife said it was the best turkeh she ever had in her life. And surprisingly enough, even the left over were juicy. And it wasn't even hard. So that will be the new tradition for my family.

[@oliverroberts5119]

Well done man. Pass that knowledge on!

[@sobanoodles192]

These guys are a hidden gem. Some of the best cooking content on YT right now.

[@timothy4664]

I agree. There are few cooking channels i watch. This one has been a nice addition. Direct and to the point. Sprouts are gross though lol

[@JoshButlin]

I agree, can’t stop watching atm

[@cogitoy7692]

Hidden? 750k subscribers is hardly hidden 😂. Agreed though, great content.

[@2004Mema]

Definitely not hidden mate

[@mrcuddles100]

more like massively over-promoted and boring content that no matter how hard I try, keeps getting shovelled in front of me.

[@craiggoddard488]

I ate at fallow in September has a birthday present. Had Sunday dinner. The best meal of my life. I can still taste the gravy, it was sensational. Merry Christmas guy

[@Jules-Junk]

We have turkey for Thanksgiving in the US. I have never had turkey and stuffing that was as good as my mother's. Family members flocked to her house every year because she did an unbelievable job and it was always juicy and not dry. I have her stuffing recipe, but have never been able to duplicate what she could do. Every dish she made for Thanksgiving was perfect. That was long ago, so RIP Mom and thanks for the great Thanksgiving feasts you made for all of us.

[@daltoncunningham2762]

You guys are awesome - literally a breath of fresh air in the KZbin cooking world. Great job chefs, the one liners are brilliant, “let’s get crackin on the carrots” “slodgy, slushy mess”

[@OldTrancer]

My roasties were good until I watched your roast potato video a few weeks back and they then went epic. I was surprised with peeling the night before and letting them soak overnight. Using Maris Piper, I was surprised the water looked like cooked pasta water the next day where the starch had been removed. Made them again the following weekend without soaking overnight and they weren't as good so the soaking overnight is now mandatory. Enjoy your videos and thanks for sharing your skills with us to make us home cooks food turn out better.

[@graememorrison333]

Hard working guys not yet in their thirties, running a highly regarded kitchen as well as producing quality YT content. Also in another video Will (?) said he started at the bottom, chopping veg etc, after being jobless following his classics degree. Bravo all round.

[@marklondon9004]

Totally agree with you about turkey. I never had a good one as a kid. Best bits was pigs in blankets and stuffing.

[@DeliciosoJay]

I love you guys seriously. I have found so many of your videos so helpful. It has made me find a passion to cook.. but cook the right way where I can see where I can correct a few ways of cooking. I guess we are all learning even as chefs.

[@Venser420]

Id love to see a video of beef bourguignon by you guys! Such a winter comfort food.

[@triplow1]

I prepped and cooked my turkey exactly like this last year. Best turkey ive had by a mile. The legs were unreal done like that!

[@callofpoopy4]

There isn't another channel like this on KZbin. Legends.

[@Mayo501]

There's no other channel on KZbin showing you how to cook Xmas dinner in a restaurant setting?

[@sueelliott4793]

Webspoon

[@ShiftyStans]

I've never seen potatoes that come out almost like a teumpura. Dude. Unreal! Looks delish

[@AscendFM]

King Edwards, goose fat, turn them a few times, sea salt to finish.. perfection !

[@icecreamrollscraze]

This is such a great guide for Christmas dinner! The tips for making everything from roast potatoes to Yorkshire puddings are super helpful-can't wait to try them out. Thanks for sharing all these chef secrets!

[@daneekaplan4284]

I started butchering my turkey about 4 years ago and it's a game changer. Cooks in less than 2 hourss and it's delicious. I do a dry brine.

[@coyhutt8022]

Have you finished it yet?

[@theven5633]

Yeah dry brine is the hack, you can just make an herb salt, salt the night before dab dry in the morning and let it dry more, super juicy, super crispy.

[@dancharleton]

@@theven5633 If you know, you know!

[@NotDavidCameron1]

Insanely good. Best cooking channel on KZbin

[@melissaadjou6770]

I started breaking down my turkey about 4 years ago, and it’s been a total game-changer! It cooks in under 2 hours and turns out absolutely delicious every time. Plus, a dry brine works wonders!🍗✨

[@stuarthawkes1382]

I'm doing your porchetta recipe this year, first change from turkey in 25 years. Not doing a dry run first either I'm that confident in you chaps.

[@ManeIndian]

Thank you, chef. I was conflicted about what to do this holiday for dinner. Im taking this whole lineup. Bang on.

[@kennym5898]

Those potatoes, aww man, that's what I'm talking about! Great to see how it's done. However, it does help when you have professional catering equipment and the training of course. 👌

[@B_T_B]

Didnt know this channel existed until last week. I have just hammered many, many videos. Gents. Love what you do as another Lancashire chap and also eating once at your place I feel I should know better 😉Also.. Just ordered 25KG of Agria potatoes from a local farm, since I sat drooling looking how good they look. Gents, I bow in your honor for sharing your skills.

[@EvilRedPandaaTV]

been compiling recipes from you guys for a christmas dinner, couldn’t have come at a better time. love how much you share with people

[@SteveMaGuff]

FANTASTIC episode for the whole dinner!!!!! I love these videos with a good explanation.

[@dhfozzie]

Ive used Ramsays methods last 10 yrs always a success

[@tumbsor]

Those roasted potatoes look insane! And what a great trick to pour some hot oil on top of them before they go to the oven, will 100% use this in the future thx!

[@alext8060]

Ive always loved Brussel sprouts since I was a kid (and hated all the classic kid veggies like peas corn and carrots) and Im definitely trying that recipe. I hate that almost all restaurants just add bacon to them. Adding the outer leaves later on is brilliant, great way to reduce food waste.

[@ian3314]

This was wonderful. The editing is great and you guys are so effortlessly good at explaining the reasons why you do things.

[@vannor6531]

Going to doing my sprouts and parsnips and carrots this way this year.

[@seanhochman]

This is actually the best cooking channel. Gonna try to make a turkey like that this Christmas

[@Matt_Sl]

This channel is awesome, the people and team are awesome...please keep going! You remind me why I f**ng love cooking so much..... great job, love the videos and merry Christmas to everyone!

[@benmcbride101]

Been watching all your videos, this is a belter as normal. Love the chest cams, what you're doing with your hands when cooking looks so fluid and natural. Great content. Love from Belfast.

[@bravo2966]

34:51 Best ratio I've found for Yorkshire Puddings is 2,3,4 200g flour 300ml milk, 4 eggs. Mix it well with a whisk, never a blade. Store in the fridge, overnight if possible. Only season just before pouring. Very hot fat,, very cold batter is the perfect combination. Never open your oven while they're cooking. They'll come out perfect every time.

[@glennstatham960]

His looked better.

[@hohehi123456]

It is great you can see the origins of an American Thanksgiving dinner in these dishes. I've picked up some tips for my own turkey from here.

[@mbur1gess]

Wow. Next level skills for EVERYTHING! Thanks for sharing some of your magic learned the hardest possible way from so many years of training and experience.

[@Popeye147]

Top work. Never thought of mustard and vinegar in gravy-will definitely give that bash

[@timstevenson7454]

"Americans got something right... like and subscribe" haha nice

[@jackdavis8786]

Made me laugh 😂

[@alexb3998]

It is cup final day for all of us roast dinner cookers, thanks for this, will take some of these tips on

[@benjamincjholmes]

Christmas dinner at Fallow sounds like heaven

[@accountnamewithheld]

sounds like hell for my bank account

[@hemigidiusgaming3301]

@@accountnamewithheld Starts at £195 per person for xmas day and new years, I'd have to do a bank heist to afford a family dinner there.

[@gravitydivide2576]

Fallow masterclass school when? Haha 😂 I love you guys for giving us so many fantastic lessons that are inspiring and well made for us upcoming chefs in this incredible industry ❤

[@phitsf5475]

Delicious. There is a lot of effort shown in the turkey butchering and I appreciate that. Lots of great tips there that I'm excited to try for myself. The turkey bacon rolls look great. I would be wanting to incorporate at least some of the bacon fat into either the gravy or for roasting the vegetables in. There is a distinct lack of ham in this video. Is it possible to cook a very, very, frozen large lump of gammon well? I have a good chunky piece in the freezer right now but I'm at a loss for how to not f- it up. It had a good layer of fat but I'm not sure it's possible to salvage properly after a defrosting.

[@craigdawson5233]

I'm 100% making those roast potatoes this year. They look ridiculously good.

[@nikbull1258]

I’m a big fan of Gary eats. He has just reviewed you for the second time, this time a roast dinner. He was blown away and of course you got another 10/10. In his comments I read your reply mentioning this video. I keep imagining him working hard in his kitchen trying to recreate your magic. I’m in NZ and for us Christmas has always been mid summer. For a few decades now we have a midwinter Christmas in June. I may need to revisit this video closer to the time. Merry Christmas to you all.

[@Sharp.Penguin00]

Thank you for the video! Could you possibly do a video on how to make brown chicken stock please? That would help me out a lot. Thank you!!

[@TheRoflbbq]

Looks amazing! I'll definitely be attempting this, thanks for the vid.

[@DStek42]

Fun fact, the reason why Brussels sprouts taste better than what we remember from the 80s is they've been bred to be sweeter.

[@paulvenn4447]

Merry Christmas and a Happy New Year to you Jack and Will! Hope 2025 continues to bring you both all the success you deserve. Cheers from Straya

[@newtagwhodis4535]

Thank you so much! I love your methods and recipes. Genius!

[@WhoStoleMyAlias]

My mother grew up with Mrs Beeton and I've never been able to talk it out of her head cooking the brussels sprouts pretty much to mush even though she does like them the way I make them. Like you I use the frying pan method, but I like to combine them with crushed walnuts that I add during the frying stage. Finish up with some thyme and a drizzle of walnut oil, or sesame oil if you can't get your hands on the walnut oil.

[@SonOfMiguel]

Booked for start of January. Can't wait!

[@HardTimesUK]

Yes lads. Another banging video and I’d eat that any Christmas. Love this channel!

[@andrewmacpherson301]

These videos are fantastic, thanks so much! Looking forward to another year of them

[@saltyhair81]

Absolute stars. I will be taking a few tips and tricks for my Christmas dinner. I’m hoping to visit you this year, I’m looking forward to it already!! Have a great Christmas

[@MaliciousAFC90]

All of it looks incredible, and I'll definitely be using some of these tips for my Christmas dinner. But aside from that, I'm so impressed with how tidy your workstations are and how attentive you are to wiping up any bit of mess!

[@MrElliottDuran]

What kind of chopping board is being used in the sprouts & stuffing section? Is it just a regular plastic board thats been well used or something different?

[@BigSnoopDiz]

I think is this one: Yoshihiro Hi Soft High Performance Professional Grade Cutting Board Japanese Sashimi Chef's Tool Made in Japan

[@bluewordsme2]

i love love your restaurant so much...been there 3 times (i live in toronto, canada) and sent my son and fiance there last year for their birthday......btw, Gary from @garyeats just did a brillliant review of your sunday roast....here is a vid...he is shy and humble guy, and like you, just loves down to earth good cooking...excited to return in januaray when my wife and i return....HAPPY CHRISTMAS AND HOLIDAYS FALLOW...all the best from toronto, bob

[@rory4016]

what a brilliant channel lads, top quality as usual

[@antreb15]

Which induction hob do you prefer to cook on? Which is better, the Buffalo or the Control Induction? They look similar, thanks. Wonderful, inspirational cooking, as always.

[@psammiad]

Using the leftover sprout skins is a great idea. They usually just go in the bin. Personally I think Yorkshire Pudding does NOT go with a Christmas dinner, but I guess that's up to you.

[@tobyboston9564]

The best cooking content on YT 💯 just love seeing skilled people passionate about cooking! Subbed

[@efc1690]

Re soaking spuds overnight - can they be left out or do they need to be put in the fridge and / or covered?? Thanks!!! Got family around for Christmas and your vids are helping to put everything together 🙏🏽

[@kierrenlangsdale5174]

Hi, they can be left out overnight

[@hughraynor8670]

I often toss my roast potatoes in cornflour to get them even more crispy.

[@canadiankid75]

Everything look dope! I think I will try this method for Christmas this year minus the Yorkshires and the spuds. My only critique is the gravy is a bit thin.

[@minifuzz5]

Yes guys,I'm digging your scene greatly!

[@Hass-sd5hh]

Can someone tell me the ingredients for the herb brine for the turkey? What herbs were used etc - thanks 🙏🏼

[@DrZZZee]

8:12 what's wrong with simply using a strainer or smth to distribute the fat more evenly?

[@phillipmillington5190]

I heard about a method chefs do when they are serving christmas dinners for large seatings with high turnaround, where they cook the turkeys the day before and slice them. Then on the day they reheat the slices in a deep tray with butter and turkey stock, cover in foil and 180c for 30 mins... what are your thoughts on this and what impact would it have on the meat?

[@toxicmustardwasabi]

You guys have some of the best cooking content around on KZbin, plus you run two successful restaurants so we know its legit.

[@stevied8855]

Dear Guys, Have a lovely Christmas. Your channel is a favourite. Amazing content and a pleasure to watch. Stevie in Scotland. 🦃🎄

[@martinelliott9961]

Sprouts with saratcha! Interesting! Trying that!

[@edcase1977]

It looks delicious...as a side on anything other than a Xmas dinner.

[@padders1068]

Yes Chefs! Brilliant looking delicious food, with some great tips! 🙂😋❤

[@timtwotone3561]

Merry Christmas to you all! Love your channel. Very jealous of Gary! Jingle bells from Oz!👍🙏🦘

[@SunnyDelight97]

Oh man amazing cooking tips and recipes!!! Thanks a lot!

[@MegaOxic]

I have gnawed on a turkey wing at Christmas because that's what my parents cooked and it was the best part.

[@DiLLZGFX]

How do you keep all the food warm whilst serving? What order do you cook it ?

[@Faethon888]

re parsnips - you can just bake them if cooking at home, they turn out great too

[@nattiex3735]

Just had a mad idea. Parsnip Rosti stuffed with a mixture of confit garlic, mustard and a little honey. Definitely more attention grabbing than deep fried parsnips, but of course I would happily devour any deep fried parsnips I got my hands on.

[@aaronofkong1830]

Out of curiosity, what happens if you store the Yorkie batter in a metal container?

[@filmcrew3531]

I do my brussels sprouts similar and I get them toasty and golden, but then add ground up ginger snaps and parmesan! Try that also!

[@danielduke5059]

Not sure about sriracha sprouts on a roast but worth a try, never really thought about adding a spicy sauce to them, they do taste great slowly cooked in a pan with butter though my wife used to use ghee rather than butter and they are pretty decent

[@jopro2000]

So if you have one oven - will i do the spuds, then the yorkshire puddings and then add the spuds towards the last 10 minutes to heat the potatoes back up again? How do I keep my spuds warm 😲😬

[@thegingeredone]

Make the Yorkies well ahead, maybe even that morning. Then, pop them into the oven for one minute to reheat them before serving.

[@PoloBreathMint]

Your cooking elevates my parsnip

[@ryanbonner25]

well done lads, looks like you're working your arses off at a high level, im ejoying this side-hustle content, nice to see everying paying off

[@The_table_242]

I’ve never heard the word “crag” as many times in one video. But bravo

[@didjital101]

These guys are great and every video is gold. Learned a lot here, made a lot of notes, but since marrying an Irish woman I don’t vibe off the standard they’re going for with roast potatoes. A little crispy sure, but they should be fluffy and delicious right underneath and not greasy. Us Brits seem to aspire to turning them into a pack of oily crisps?

[@THEDAVMAN100]

Would always have thought to ditch the potato water aswell,cheers chef 👌

[@cawstongreenway]

Amazing!! It all looked so good.

[@richardh50]

Can you cook boil the roast spuds up front & keep in fridge until you roast them ?

[@aboukirman3508]

Yes, they make the best roasties!!!😋

[@TheWabile]

37:43 what are you doing step chef? 😂

[@liamfinch4129]

Love to eat at this restaurant, but no way can I afford to. Love the channel!

[@Midnight7Marauder]

Best gravy I've ever seen

[@stop_spying_on_me]

no no 😂 wedding ring, grateful for efforts recipe thanks

[@andreicfm]

Love the on and off Santa hat

[@anthonyholden2204]

Before the sprouts add onions/shallots, garlic, bacon, once fried steam with the lid worcestershire sauce and a bit of veg stock,

[@daydreamingwill8194]

Is the brine 10% salt by weight or volume?

[@lexm5871]

I would be interested in what kind of pan that is that you put in the oven then on your hotplate for the gravy. Also, y'all could make a killing with affiliate links for products you use in your cooking.

[@henrywrover2]

Wasn't expecting a Bedfordshire shout-out!

[@mikeblake1000]

I discovered a new game...we take take a drink every time you say 'super' we would all be out of our heads before the video ended. Also... double shots when you say 'super super' 😂😂😂😂

[@colinbrown7947]

Wow! Stuffing is totally different in the UK