Dearest Mr. and Mrs. KeefCooks, I hope you realize the pleasure and fun (not to mention intrigue, danger, and mystique) that you bring to your videos. Much love to you both as the Holidays encroach!
It's Christmas... my holidays are in the summer, sun sea and sand. Christmas is in December... you know... the birth of Jesus, that's what we celebrate at this time. But... I'm a realist and an atheist, but to me, it's still Christmas. Holidays are not welcome here at this time.... it's CHRISTMAS!!!
Best cranberry sauce ( from a Manchester transplant 40 years ago) 1 bag cranberries ( 1 lb), 1 cup water, juice of 2 oranges, 1/4 cup sugar, ( I always go easy on the sugar, not a sweet tooth). Boil. Let set, fridge for 1 day, ready to serve. Serve with yer turkey at Thanksgiving or Christmas.
Great video. I used to absolutely hate Brussel Sprouts, but I only found out in my 30s that my mother was boiling them for like 6 years so that they lasted like urea. I ordered a steak dish at a restaurant that happened to have Brussel Sprouts and they were beautiful. The secret on how to cook them so they are little green delicious flavour bombs was out.
Dear sir after watching this video I can't help notice as a chef you manhandled ur turkey then I.mediatley Containted salt pot with raw turkey as you didn't wash ur hands after touching the raw turkey . It's with this in mind people should wash their hands zfter touching raw meat or you'll be sick till new year . Also the end you referred to as its backside( the smaller cavity) Is acually its neck thnk i how it stands its doesn't stand on its wings . Veg grown below ground should really be cooked I cold water znd brought to boil then veg grown zbove grou d plunged into boiling water for best results .
Now that is just brilliant! No flash or fancy country-house kitchens the size of Yorkshire, just your NORMAL average kitchen with normal utensils and ingredients - plus the wonderful comments about the dreaded sprouts! An exceptional video, down-to-earth and realistic, for a change! Hurrah! for normality! And thank you Keef!
Well, y'know, I wouldn't say no to a kitchen the size of Yorkshire - actually, I would, it's a flippin big place! - but thanks for the lovely comments!
Looks yummy, I've been chef for 25yrs, Christmas lunch is always a stressful time, but it can be done easier So, in the resturant we prep everything 2days before then refreshed in cold water then place in disposable foil trays. With the potatoes if your roasting them pre boil then cool them down, melt your dripping and pint a layer over the spuds. The thin layer of plenty enough this can be done with the parsnips When it comes to turkey once cooked resting time will be ½ of the total cooking time , so this turkey will need 1½hr min People get scared because there's normally more food then they can cope with, it doesn't matter if you have only 2 or 3 veg just cook to your ability
@coolerkin amazon sells 10x foil pan containers measure at a size of 9" x 9" inches, depth is 2.2 inches. The lids are oven proof upto 600-degree Farhenheit £8.35 Because your only reheating the food you can stack them in your oven without stressing cos your ovens to small for the amount of food you've cooked. Doingvit this way you can warm the oven put the food in Don on low, and spend a little more time with lived ones opening the pressies, you can even pre cook the turkey or joint of beef to 90% wait till cold then slice it up , place into the tray, then cover with gravy , then warm it through , no overcooked or under cooked meat , you can use ghem as serving dishes meaning no dirty dishes to wash
Looks fantastic and a lot of work well done.I wish people would buy a turkey to the size of how many will be dining,and not have to spend days turning it in to something else.
We make "stuffing" but we never actually put it in the Turkey itself. Interesting stuffing though. Haven't used the Turkey innards myself but I've heard of that being a traditional way of making it. My Grandma said that was the way it was done when she was a little girl. So nice kicking it old style!
Im Australian, i uae a chicken at xmas, my British late grandmother did the tukey....i think is 9nly buy 9ne that big myself. Wonderful recipes in this fantastic.😋❤🇦🇺
That looks absolutely scrumptious Keef and thank you very very much for all the work. My mouth is watering.😊 I had never met a turkey before August 1967 when we left Britain via Prestwick with two babies in tow and found that North Americans, which includes Canadians, do turkey twice a year for both Thanksgiving and Christmas. Luckily Canada celebrates Thanksgiving in mid October rather than late November so there's a chance you can recover from one turkey before you have to cook another one. The smallest monsters available are often around 15 lbs each, which feeds an army, so if there's only two or three of you that's half a turkey in the freezer while you eat the other half for a few days. I see mention in the comments about dry meat. As a complete novice I used a recipe in the local newspaper provided by the Blue Flame kitchen, which still exists and still has stuff in the paper once a week, so thank you Gas company, you saved me in my ignorance. To make a long story even longer, here is the solution to dry turkey meat, for a 15lb plonker. Buy two large packets of fatty bacon and drape the slices, slightly overlapping, from the neck opening to the tail and covering the wings and legs, making sure that your bird is covered all over. Cover it all in a tent of foil on a rack in the roasting pan and cook for 30 mins per pound plus 30 mins at 350F/180C. Take the foil off for a bit near the end to crisp up the bacon if you like. No need to baste, or ladle the juices over the bird over and over, since the bacon keeps the meat moist and this method gives you a bird that's well done and falling apart when it comes out of the oven. I've cooked a turkey twice a year for nearly 50 years - my daughter is doing it at her house for the last few after I got cancer - and the only trouble I've had with the method is when the oven was on the fritz. Oh, almost forgot, put the oven temp at 450F/230C for half an hour to start with, to take the chill off the bird because it's been defrosting for days in the fridge. They're always frozen icebergs when you buy them here. Fresh turkey? Whats that then? 😳😉 Merry Christmas Mr and Mrs Keef, and everyone else too.🥳 🎄☃️🍁
Never tried bacon slices but that's a good method. I've heard of that being done before. I make sure to but herbed butter underneath the skin and over. And don't be shy when doing it. Since Turkey's a really lean bird making sure it doesn't dry out is really important. So putting it under and over the skin really helps it stay moisturized as it bakes and helps add flavor to it as well. I also stuff it with onion and lemon slices, which helps it stay moist as well.
Loved the video. Will send to my daughter for this year's Christmas dinner as it is, finally, her turn to cook! But was a bit disappointed that you didn't even try the gravy! In my family, we always compare one year's gravy to the next year's Gravy is an integral part of the Christmas dinner!
Much approve of your menu for Christmas Dinner, but I have to have runner beans, picked and frozen from our garden. Lovely! To boil sprouts and not have the stink, I put a bayleaf in the water. I always put some of the unsalted veg water into my gravy, just love gravy. Any leftovers are great for boxing day, especially bubble and squeak and sarnies. Hope you have a wonderful Christmas and great 2022 for you both.
*Outstanding Christmas dinner video keef cooks 👏🏻👏🏻🎄* I can’t believe where that twenty something minutes went. I thoroughly enjoyed watching this! What a fine job sir. *The perfect Christmas dinner 🙌🥰*
Great xmas dinner Keef. I'll still do yorkies, just cos we like them lol. Good idea about the roasties in a muffin tin with the stuffing balls. Have a good weekend both of you 😀
Stick a wide, flat kabob skewer, or two, in the stuffing, that has been stuffed into the turkey. See if that transfers enough heat into the stuffing to cook it well. This may even help to cook the inside of the turkey faster, so the outside won't go dry.
Great video. Got in there early with the Christmas dinner. Hmmmm….. why not do a Christmas dinner series through December. How about a Christmas dinner for one or two just using the airfryer and just a couple of hobs? A challenge. Bonus points for doing Yorkshire puddings in the airfryer.
Lovely to see this, Keef. Sure, I know absolutely everyone gives us their top tips for preparing Christmas Dinner, but yours is the only one that's thoroughly useful, because it reminds us of what we need to think about. However, Keef, there is one essential tip you've missed. If, like many of us, you'll be using cranberry sauce and/or apple sauce from a jar. Make sure you know where you put that jar opener, as it's sure to be hiding on Christmas Day and you'll never get those jar lids off without it. Nice job, Keef, and may I wish you both a Happy Christmas. Rick
@@Keefcooks ah, yes, I know YOU made a delicious homemade Cranberry sauce, but my comment was really a reminder for all us mere humans out there. Don't forget to dig out their can/jar openers before the big day, as you're guaranteed to have a bottle of lemonade or some shop prepared item where only a gorilla could get it open 😀 😉 Have a good-un, Keef & the Mrs Rick
Happy Christmas you crazy kids! ❤️ I was not expecting to look forward to Christmas this year. Too many losses. But you two are dragging me into the holiday spirit. Thank you. 🙏
Anyone else feeling the need for a once every three or four years holiday in their lives, to regain that lost childhood sense of anticipation? A year doesn't feel like very long once you're in your third decade. I'm thinking Leap Day, since it's just kind of sitting there, no one doing anything with it. Alright, February 29 2024 I will throw as big a party as I am able. A festival, even.
Fantastic video, Keef. I showed this video to some students here in Hong Kong for them to understand what an authentic Christmas dinner in the UK looks like and you didn't disappoint. I also liked your other video from five years back and please don't retire that one! It's good to have contrast. Merry Christmas to you and your family and I'm looking forward to more traditional cooking from you in future!
Looks absolutely marvellous Keef! I do love turkey dinner. We have a very similar version at our house, with a few things that are family favourites here. Mashed sweet potato casserole with brown sugar and whole pecans on top, a mashed turnip and apple casserole and Elsie's mashed potatoes. Interestingly, all three dishes are from various Best of Bridge cookbooks, a series published by a group of friends from Calgary, Alberta, who shared a love of bridge, food and cooking. The books were and are very popular in Canada.
I’ve always used onions with the skin on for colour as he says but last year I was distracted and cut the skin off and the stock was so much sweeter and creamier. After 30 years as a housewife and mother you definitely can teach an old dog new tricks lol Great video, I’ve subscribed ♥️👍
A real Chritmas Dinner video. Lots of things not perfect but realistic. I cook for one and the Cat when she was alive and also for several days after :-). I think you were cutting it a bit fine with the Brussels, they should have been on, on Bonfire Night :-). Happy Christmas Mr and Mrs Keef.
Know I'm rowing against the current with this, Keef, but sliced, oiled sprouts browned in the oven may be able to allow Mrs. Keef & you to come closer on the veg front, maybe. But I'm no wi' ye on the parsnips, however you tart 'em up :). Anybody who tackles a full-on holiday meal has my total respect, tho.
Salt-Keef? Nice :) ETA: reheat the extra stuffing in a well greased waffle iron, serve with gravy 😋 Son of ETA: TIL you can wrap sausage in bacon 🤯 In America, we wrap mini hotdogs in pastry and call that monstrosity pigs in a blanket…cue the sad trombones, wah wah
16:50 -- The French eliminate the bitterness of Brussels sprouts by cutting them in half and then boiling them for no more than 10 minutes in a liter of water to which a teaspoon of baking soda has been added. Drain them and then boil them in fresh water until tender.
happy holidays to you Keef and Mrs Keef, It's coming up fast. Thank you for the vast wealth of knowledge you're passing to us in these vids. This year I'm making beef wellington for myself and the woman. Maybe next year we'll do this one.
I bought one of those pie maker machines - because, I like pies. I thought I might make corned beef hash pies. It's a delicious meal, why not turn it into a pie . I know you made the corned beef pie, but my idea is for a looser mix, but with all the flavours of the corned beef hash... less corned beef and more potato with all the added flavours.
Correct! There is a trend now to serve Yorkshire Puddings with everything! They don't belong with Christmas dinner! Do a leftover stew days later and serve in giant Yorkshires!
Nice one Keef. I normally do the Christmas dinner here in Thailand but I've been banned from doing it this year because I've been considered past my 'best before date' 88. My wife wants me to relax a bit. It seems like the Thai family team and an American husband will be in charge.?It should be interesting. Me relax?? But I did prepare the Christmas Pudding and mincemeat for the pies about three weeks ago. It's a bit early, but I wish you both a very merry Christmas and all the best for the New Year. I like the Bach is back, and stuff it up its jacksy.' I haven't heard that for a long time. Keep the videos coming.
interesting that your pigs in a blanket are totally different than ours in th US, we use cocktail sausages and crescent roll dough and wrap the sausages up in the puff pastry, and is served with mustard, food go figure, merry christmas to u and mrs. cooks
Keef does Christmas 🎄!! I have never yet had a moist turkey .. it always turns out dry.. even in restaurants that cook professionally, it is dry and to be honest, yours too looked a tad dry. Compare it to say a nice medium rare roast beef, which is full of juices!! Anyway, the dinner looked delicious. Personally, I would swap your mashed potato for Yorkshire pudding, and would also have mint sauce instead of ir as well as cranberry!! And you did the taste test without any gravy!! That's the best part of a Crimbo dinner!!
@@Keefcooks -- In the States, the turkeys are enormous (18 pounds / 8 kg or more). You must roast them forever. The producers pump the turkey carcasses full of brine in order to prevent them from becoming dry during roasting, but most of the liquid drains into the roasting pan. Result: plenty of gravy to pour over dry turkey meat. But I eventually found that if I roasted the turkey upside-down for half of the cooking time, the meat wouldn't become dry.
Turkey breast only needs to be held at 68c for a little over a minute to be pasteurised and safe to eat. 74c is considered 'instant kill' and is also pretty much overkill. Meat also increases in temperature for a while when you take it out of the oven - often by quite a significant amount. So it is best to pull it from the oven well before it reaches the intended temperature - perhaps 10c or so. The problem with any whole bird though is that the leg and thigh meat benefits from cooking to a higher temperature, so it's always a slight balancing act. The best way to avoid dry turkey is to consider the temperature more than the technique. Great video by the way, Keef. Looks delicious.
@@Keefcooks I know. I've watched it and read the comments...gaining the distinct impression that the haters were mostly American. In the 50s when I was growing up Cranberry Sauce had not ben "imported" from them yet .It was always Bread Sauce.
Long time no ‘type’ Keef, Had to come here for a classic Xmas dinner tutorial. The missus won’t except no Yorkshire’s as they don’t make a mountain of food without them 🙄 My own question is.. will adding msg to the gravy raise the flavour?
MSG will always boost flavour, but don't overdo it. I usually don't find it necessary though, especially if you've used a good stock. In fact I only really use it if I'm doing a vegetable stock because that's pretty bland.
I forgot to put the brine I use for turkey tplease try Makes 2 litres Ingredients 200g coarse salt 100g golden caster sugar 2 bay leaves 5 peppercorns 1 orange, zested Add any herbs you like. Method • Put all the ingredients in a pan and add 1 litre of water. Bring to a simmer and stir to dissolve the sugar and salt. Switch of heat and allow to steep for 30min-1 hr • Add 1 litre cold water and leave the brine to cool completely • Place bird into brine and leave for min 8hr max 12hr over that the flesh will be spongy • This will not make the bird taste salty, super moist tasty and it cooks 25% quicker You can still stuff the neck with stuffing • Once cooked rest • You will never not cook turkey any other way GUARANTEED
70k views on the original. Glad you did away with that odd looking milkbread sauce. This one is much better and will far exceed that view count. Delicious! I’m making a prime rib this year.
Disagree with the no yorky puds, Christmas dinner is supposed to be the best roast of the year so why would you take away an element (one of the best elements especially)? Good video though
Look it up Michael - I love a good Yorkshire but there's more than enough food here to not need it - remember the origins of Yorkshire puds, a cheap filler for when you didn't have enough meat and veg...
My heart broke at no Yorkshire pudding, usually everyone’s favourite thing about a roast dinner in my experience 😂 and cranberry sauce is an American thing too. Kudos for the fresh stock tho.
@@Keefcooks I guess traditionally we would eat goose here. Please do try my tip of cooking large birds (that always sounds wrong lol) upside down until the last 45 minutes of cooking time, the juices run down into the breasts and make them super moist & flavourful… Jeeze why did that sound so wildly inappropriate 😂 not intentional.
Seems to be a bit controversial - I've always understood that YPs are not welcome on this particular roast. Every other type of roast, go for it! But a lot of people seem to have room for a Yorkshire on their Christmas dinner...
The most stressful and the most overrated meal of the year. We would cook a beef joint as well. But this is all just a precursor for the main event, Boxing Day Dinner, with all the cold cuts, pickles, pork pie, crisps, nuts, re-heated roasties and bubble and squeak.
I'm amazed how many people have commented on this. I made bread sauce in my previous Christmas Dinner video and the response was mostly 'what's bread sauce about?' So I left it out because I'm not too keen myself. Here's the old video if your really want to know how it's done: th-cam.com/video/T4G00yfPJ5M/w-d-xo.html
Ah, the new-fangled turkey, introduced to this sceptred isle in the mid-1500s, popularised by Charles Dickens in 1843, widespread and cheap enough by the 1950s to be affordable for most families. Honestly, what does it take for something to become 'traditional'? And is it OK for non-BRITISH people to waste their money on it?
Dearest Mr. and Mrs. KeefCooks, I hope you realize the pleasure and fun (not to mention intrigue, danger, and mystique) that you bring to your videos. Much love to you both as the Holidays encroach!
A dramatic description, but we liked it!
It's Christmas... my holidays are in the summer, sun sea and sand. Christmas is in December... you know... the birth of Jesus, that's what we celebrate at this time. But... I'm a realist and an atheist, but to me, it's still Christmas. Holidays are not welcome here at this time.... it's CHRISTMAS!!!
Loved the video. Good point about not having to be perfect. It's a family celebration; not an exam.
Looks so yummy and Delicious recipe Great sharing thank you so much for sharing dear friend.| Stay Blessed and stay connected.
God bless & keep these two people.
Best cranberry sauce ( from a Manchester transplant 40 years ago) 1 bag cranberries ( 1 lb), 1 cup water, juice of 2 oranges, 1/4 cup sugar, ( I always go easy on the sugar, not a sweet tooth). Boil. Let set, fridge for 1 day, ready to serve. Serve with yer turkey at Thanksgiving or Christmas.
Great video. I used to absolutely hate Brussel Sprouts, but I only found out in my 30s that my mother was boiling them for like 6 years so that they lasted like urea. I ordered a steak dish at a restaurant that happened to have Brussel Sprouts and they were beautiful. The secret on how to cook them so they are little green delicious flavour bombs was out.
Dear sir after watching this video I can't help notice as a chef you manhandled ur turkey then I.mediatley Containted salt pot with raw turkey as you didn't wash ur hands after touching the raw turkey .
It's with this in mind people should wash their hands zfter touching raw meat or you'll be sick till new year .
Also the end you referred to as its backside( the smaller cavity)
Is acually its neck thnk i how it stands its doesn't stand on its wings .
Veg grown below ground should really be cooked I cold water znd brought to boil then veg grown zbove grou d plunged into boiling water for best results .
Enjoyed watching your video. Everything looks delicious.
Alabama USA
Me and my mom enjoy this video 😸 both looking lovely in your Christmas jumpers
Darling, just darling. Thanks
Love your idea cutting the wings off for stock👍🏻will watch more later .need to get ready for my nursing care job.Happy days to you both ☺️
Now that is just brilliant! No flash or fancy country-house kitchens the size of Yorkshire, just your NORMAL average kitchen with normal utensils and ingredients - plus the wonderful comments about the dreaded sprouts! An exceptional video, down-to-earth and realistic, for a change! Hurrah! for normality! And thank you Keef!
Well, y'know, I wouldn't say no to a kitchen the size of Yorkshire - actually, I would, it's a flippin big place! - but thanks for the lovely comments!
Hey Keef, Hey Mrs.Keef 🦃 🍷 🍷 🎄
Looks yummy, I've been chef for 25yrs, Christmas lunch is always a stressful time, but it can be done easier
So, in the resturant we prep everything 2days before then refreshed in cold water then place in disposable foil trays. With the potatoes if your roasting them pre boil then cool them down, melt your dripping and pint a layer over the spuds. The thin layer of plenty enough this can be done with the parsnips
When it comes to turkey once cooked resting time will be ½ of the total cooking time , so this turkey will need 1½hr min
People get scared because there's normally more food then they can cope with, it doesn't matter if you have only 2 or 3 veg just cook to your ability
Dinner, not lunch.
Well I'm not sure about 1½hr resting, although it did have about 1 hour in the end...
You saying roast your veg in foil trays??
@@coolerkin great idea 👍🏻save washing and scrubbing..makes life so easy these days 😂
@coolerkin amazon sells 10x foil pan containers measure at a size of 9" x 9" inches, depth is 2.2 inches. The lids are oven proof upto 600-degree Farhenheit £8.35
Because your only reheating the food you can stack them in your oven without stressing cos your ovens to small for the amount of food you've cooked. Doingvit this way you can warm the oven put the food in Don on low, and spend a little more time with lived ones opening the pressies, you can even pre cook the turkey or joint of beef to 90% wait till cold then slice it up , place into the tray, then cover with gravy , then warm it through , no overcooked or under cooked meat , you can use ghem as serving dishes meaning no dirty dishes to wash
Looks fantastic and a lot of work well done.I wish people would buy a turkey to the size of how many will be dining,and not have to spend days turning it in to something else.
We make "stuffing" but we never actually put it in the Turkey itself. Interesting stuffing though. Haven't used the Turkey innards myself but I've heard of that being a traditional way of making it. My Grandma said that was the way it was done when she was a little girl. So nice kicking it old style!
Im Australian, i uae a chicken at xmas, my British late grandmother did the tukey....i think is 9nly buy 9ne that big myself.
Wonderful recipes in this fantastic.😋❤🇦🇺
Had to click a video of a Santa in a teeny tiny hat 😂😂
Love your videos !
Thank you!
That looks absolutely scrumptious Keef and thank you very very much for all the work. My mouth is watering.😊
I had never met a turkey before August 1967 when we left Britain via Prestwick with two babies in tow and found that North Americans, which includes Canadians, do turkey twice a year for both Thanksgiving and Christmas.
Luckily Canada celebrates Thanksgiving in mid October rather than late November so there's a chance you can recover from one turkey before you have to cook another one.
The smallest monsters available are often around 15 lbs each, which feeds an army, so if there's only two or three of you that's half a turkey in the freezer while you eat the other half for a few days.
I see mention in the comments about dry meat. As a complete novice I used a recipe in the local newspaper provided by the Blue Flame kitchen, which still exists and still has stuff in the paper once a week, so thank you Gas company, you saved me in my ignorance.
To make a long story even longer, here is the solution to dry turkey meat, for a 15lb plonker.
Buy two large packets of fatty bacon and drape the slices, slightly overlapping, from the neck opening to the tail and covering the wings and legs, making sure that your bird is covered all over.
Cover it all in a tent of foil on a rack in the roasting pan and cook for 30 mins per pound plus 30 mins at 350F/180C.
Take the foil off for a bit near the end to crisp up the bacon if you like.
No need to baste, or ladle the juices over the bird over and over, since the bacon keeps the meat moist and this method gives you a bird that's well done and falling apart when it comes out of the oven.
I've cooked a turkey twice a year for nearly 50 years - my daughter is doing it at her house for the last few after I got cancer - and the only trouble I've had with the method is when the oven was on the fritz.
Oh, almost forgot, put the oven temp at 450F/230C for half an hour to start with, to take the chill off the bird because it's been defrosting for days in the fridge. They're always frozen icebergs when you buy them here. Fresh turkey? Whats that then? 😳😉
Merry Christmas Mr and Mrs Keef, and everyone else too.🥳 🎄☃️🍁
Never tried bacon slices but that's a good method. I've heard of that being done before. I make sure to but herbed butter underneath the skin and over. And don't be shy when doing it. Since Turkey's a really lean bird making sure it doesn't dry out is really important. So putting it under and over the skin really helps it stay moisturized as it bakes and helps add flavor to it as well. I also stuff it with onion and lemon slices, which helps it stay moist as well.
Loved the video. Will send to my daughter for this year's Christmas dinner as it is, finally, her turn to cook! But was a bit disappointed that you didn't even try the gravy! In my family, we always compare one year's gravy to the next year's Gravy is an integral part of the Christmas dinner!
Much approve of your menu for Christmas Dinner, but I have to have runner beans, picked and frozen from our garden. Lovely! To boil sprouts and not have the stink, I put a bayleaf in the water. I always put some of the unsalted veg water into my gravy, just love gravy. Any leftovers are great for boxing day, especially bubble and squeak and sarnies. Hope you have a wonderful Christmas and great 2022 for you both.
lovely video. Mr. and Mrs. KeefCooks are so very great. I got lots of inspirations
*Outstanding Christmas dinner video keef cooks 👏🏻👏🏻🎄*
I can’t believe where that twenty something minutes went. I thoroughly enjoyed watching this!
What a fine job sir. *The perfect Christmas dinner 🙌🥰*
Thanks Glenda!
Love your videos you are such a lovely couple 🌸 merry Christmas 🎄
Great xmas dinner Keef. I'll still do yorkies, just cos we like them lol. Good idea about the roasties in a muffin tin with the stuffing balls. Have a good weekend both of you 😀
How cute are the two of you! Wonderful meal with a wonderful host. You just got a new subscriber from South Florida. Merry Christmas !
Welcome!!
THis all looks so good. We just had Thanksgiving dinner last week but I am looking forward to our Christmas dinner.
Lovely stuff Keef, keep up the great stuff
Stick a wide, flat kabob skewer, or two, in the stuffing, that has been stuffed into the turkey. See if that transfers enough heat into the stuffing to cook it well. This may even help to cook the inside of the turkey faster, so the outside won't go dry.
I really prefer my stuffing cooked outside of the bird...
Thanks Keef Cooks and Mrs Keef Cooks, you made me smile x
Great video. Got in there early with the Christmas dinner. Hmmmm….. why not do a Christmas dinner series through December. How about a Christmas dinner for one or two just using the airfryer and just a couple of hobs? A challenge. Bonus points for doing Yorkshire puddings in the airfryer.
Here we get a do over from the thanks giving but what a worry and you are right we over do it and think it too 👍🏼
Merry Christmas Keef and Keef's Lady. Nice video
Lovely to see this, Keef. Sure, I know absolutely everyone gives us their top tips for preparing Christmas Dinner, but yours is the only one that's thoroughly useful, because it reminds us of what we need to think about.
However, Keef, there is one essential tip you've missed. If, like many of us, you'll be using cranberry sauce and/or apple sauce from a jar. Make sure you know where you put that jar opener, as it's sure to be hiding on Christmas Day and you'll never get those jar lids off without it.
Nice job, Keef, and may I wish you both a Happy Christmas.
Rick
Ah, we don't have a jar opener. Also, I made my own cranberry sauce.
@@Keefcooks ah, yes, I know YOU made a delicious homemade Cranberry sauce, but my comment was really a reminder for all us mere humans out there.
Don't forget to dig out their can/jar openers before the big day, as you're guaranteed to have a bottle of lemonade or some shop prepared item where only a gorilla could get it open 😀 😉
Have a good-un, Keef & the Mrs
Rick
Looks absolutely fantastic... I'd omit the mash potato and do bread sauce 💥👍💯 Merry Christmas 🎄⛄⛄⛄⛄⛄🎄🎄⛄🎄⛄🎄
Happy Christmas you crazy kids! ❤️ I was not expecting to look forward to Christmas this year. Too many losses. But you two are dragging me into the holiday spirit. Thank you. 🙏
Merry Christmas to you both.
And a Merry Flippin' Christmas to the both of you!
Anyone else feeling the need for a once every three or four years holiday in their lives, to regain that lost childhood sense of anticipation? A year doesn't feel like very long once you're in your third decade.
I'm thinking Leap Day, since it's just kind of sitting there, no one doing anything with it. Alright, February 29 2024 I will throw as big a party as I am able. A festival, even.
Fantastic video, Keef. I showed this video to some students here in Hong Kong for them to understand what an authentic Christmas dinner in the UK looks like and you didn't disappoint. I also liked your other video from five years back and please don't retire that one! It's good to have contrast. Merry Christmas to you and your family and I'm looking forward to more traditional cooking from you in future!
Thanks Joshua!
Keef, your hat is too small. And we didn't see you pouring the gravy over it. It is nearly 11 pm. here at present and you have made me bloody hungry.
Brilliant video, totally agree no Yorkshire pudding. Saw someone earlier putting gravy on a Christmas pizza yuk.
Gravy on pizza. Just no.
That was quite ambitious doing it all in one go but a brilliant result, Mr Keef. Cheers!
LOL - it almost killed me!
Looks absolutely marvellous Keef! I do love turkey dinner. We have a very similar version at our house, with a few things that are family favourites here. Mashed sweet potato casserole with brown sugar and whole pecans on top, a mashed turnip and apple casserole and Elsie's mashed potatoes. Interestingly, all three dishes are from various Best of Bridge cookbooks, a series published by a group of friends from Calgary, Alberta, who shared a love of bridge, food and cooking. The books were and are very popular in Canada.
Looks lovely, and who doesn’t have to make adjustments for minor probl me whilst cooking Christmas dinner. Yum
I’ve always used onions with the skin on for colour as he says but last year I was distracted and cut the skin off and the stock was so much sweeter and creamier. After 30 years as a housewife and mother you definitely can teach an old dog new tricks lol Great video, I’ve subscribed ♥️👍
Thanks for sharing, and welcome!
A real Chritmas Dinner video. Lots of things not perfect but realistic. I cook for one and the Cat when she was alive and also for several days after :-).
I think you were cutting it a bit fine with the Brussels, they should have been on, on Bonfire Night :-).
Happy Christmas Mr and Mrs Keef.
😆 🤣 my other half thinks they should go on in November bless him but 🙄yuk
Know I'm rowing against the current with this, Keef, but sliced, oiled sprouts browned in the oven may be able to allow Mrs. Keef & you to come closer on the veg front, maybe. But I'm no wi' ye on the parsnips, however you tart 'em up :).
Anybody who tackles a full-on holiday meal has my total respect, tho.
Oh Keef! I once said that Yorkies didn't belong on a Christmas Dinner, and I lost friends over it! (Only joking!) but I'm glad you agree....👍
I got all excited when I saw that you’d dropped this! I need to go out & get a small frozen turkey🦃 now. Thanks Keefcooks!🙏🏼💖
Have fun!
We always have the very traditional.... Christmas Tacos for Christmas dinner.
Where is that traditional? We had a friend in Madrid who was from Venezuela and her Christmas treat was tamales - she made some for us.
@@Keefcooks I'm pretty sure it's only traditional at my house. lol It's about the only thing that everyone will eat.
I must that does look yummy!!!
Salt-Keef? Nice :)
ETA: reheat the extra stuffing in a well greased waffle iron, serve with gravy 😋
Son of ETA: TIL you can wrap sausage in bacon 🤯 In America, we wrap mini hotdogs in pastry and call that monstrosity pigs in a blanket…cue the sad trombones, wah wah
Salt-Keef, I like it!
Happy Holidays!
16:50 -- The French eliminate the bitterness of Brussels sprouts by cutting them in half and then boiling them for no more than 10 minutes in a liter of water to which a teaspoon of baking soda has been added. Drain them and then boil them in fresh water until tender.
happy holidays to you Keef and Mrs Keef, It's coming up fast. Thank you for the vast wealth of knowledge you're passing to us in these vids. This year I'm making beef wellington for myself and the woman. Maybe next year we'll do this one.
Good luck
I bought one of those pie maker machines - because, I like pies. I thought I might make corned beef hash pies. It's a delicious meal, why not turn it into a pie . I know you made the corned beef pie, but my idea is for a looser mix, but with all the flavours of the corned beef hash... less corned beef and more potato with all the added flavours.
Domestic pie maker machine? Don't know - have you got a link?
Epic! Yo! Ho! Ho!
Correct! There is a trend now to serve Yorkshire Puddings with everything! They don't belong with Christmas dinner! Do a leftover stew days later and serve in giant Yorkshires!
Just love your videos. This one has my holiday spirit ignited. You both are wonderful! Merry "flippn" Christmas to you both!
Same to you!
Keef, can you make a bloomin' onion please.
Probably not - mentioned it to Mrs KC once and she was not up for it.
I fucking love sprouts!
you're a braver man than i am doing all that in a single video! 😂 good job mate
Bloody exhausting it was! Hey ho. Cheese on toast next week.
@@Keefcooks 😂
Nice one Keef. I normally do the Christmas dinner here in Thailand but I've been banned from doing it this year because I've been considered past my 'best before date' 88. My wife wants me to relax a bit. It seems like the Thai family team and an American husband will be in charge.?It should be interesting. Me relax?? But I did prepare the Christmas Pudding and mincemeat for the pies about three weeks ago. It's a bit early, but I wish you both a very merry Christmas and all the best for the New Year. I like the Bach is back, and stuff it up its jacksy.' I haven't heard that for a long time. Keep the videos coming.
Thanks Ron
Only thing I would need to add Yorkshire Pudding 🤣🤣you have to have Yorkies
On a Christmas Dinner, no you don't have Yorkshires. Any other roast, absolutely.
I do any roast even Christmas Day 😀😀
interesting that your pigs in a blanket are totally different than ours in th US, we use cocktail sausages and crescent roll dough and wrap the sausages up in the puff pastry, and is served with mustard, food go figure, merry christmas to u and mrs. cooks
Im sure someone has named those pigs in sleeping bags over here. Marks and Sparks maybe
LOL - that's more like a sausage roll.
That's a sausage roll
You steaming great twit - you forgot the bread sauce. I'll let you off. Happy Christmas to you and your family.
I didn't forget - I just don't rate it.
Keef does Christmas 🎄!!
I have never yet had a moist turkey .. it always turns out dry.. even in restaurants that cook professionally, it is dry and to be honest, yours too looked a tad dry. Compare it to say a nice medium rare roast beef, which is full of juices!! Anyway, the dinner looked delicious. Personally, I would swap your mashed potato for Yorkshire pudding, and would also have mint sauce instead of ir as well as cranberry!!
And you did the taste test without any gravy!! That's the best part of a Crimbo dinner!!
To avoid a dry turkey, place it breast-side down in a roasting rack and (using oven mitts) turn it breast-side up half-way through the cooking time.
Yeah, I did that but didn't show it - wasn't convinced it made a difference.
@@Keefcooks -- In the States, the turkeys are enormous (18 pounds / 8 kg or more). You must roast them forever. The producers pump the turkey carcasses full of brine in order to prevent them from becoming dry during roasting, but most of the liquid drains into the roasting pan. Result: plenty of gravy to pour over dry turkey meat. But I eventually found that if I roasted the turkey upside-down for half of the cooking time, the meat wouldn't become dry.
Turkey breast only needs to be held at 68c for a little over a minute to be pasteurised and safe to eat. 74c is considered 'instant kill' and is also pretty much overkill. Meat also increases in temperature for a while when you take it out of the oven - often by quite a significant amount. So it is best to pull it from the oven well before it reaches the intended temperature - perhaps 10c or so. The problem with any whole bird though is that the leg and thigh meat benefits from cooking to a higher temperature, so it's always a slight balancing act.
The best way to avoid dry turkey is to consider the temperature more than the technique.
Great video by the way, Keef. Looks delicious.
Bread Sauce with my Christmas Dinner. Otherwise a good, traditional, recipe.
The 2015 video has bread sauce. Everybody hated it. But if you want to know, it's here: th-cam.com/video/T4G00yfPJ5M/w-d-xo.html
@@Keefcooks I know. I've watched it and read the comments...gaining the distinct impression that the haters were mostly American. In the 50s when I was growing up Cranberry Sauce had not ben "imported" from them yet .It was always Bread Sauce.
Need you on Come Dine with Me.
I watched that once - couldn't stand the over-excited voiceover and the horrible contestants!
@@Keefcooks fair enuff, as bad as Dinner Dateon Itv be now, shreiking. Far too much ‘like’, masterchef for you.
Don’t you tie the turkey legs together before roasting? I’ve never seen them left undone
I've don't think I've ever seen them tied - I guess that would stop the skin on the inner legs from browning.
Long time no ‘type’ Keef,
Had to come here for a classic Xmas dinner tutorial. The missus won’t except no Yorkshire’s as they don’t make a mountain of food without them 🙄
My own question is.. will adding msg to the gravy raise the flavour?
MSG will always boost flavour, but don't overdo it. I usually don't find it necessary though, especially if you've used a good stock. In fact I only really use it if I'm doing a vegetable stock because that's pretty bland.
@@Keefcooks understood Keef, I’ve just got some so I think a few experiments first 👍
Welldone Keith , DINNER in Bristol too . Sounds an american thing Lunch .yukk
Yay!
What a nice Christmas dinner. It looks really good. I hope you and your family have a Merry Christmas! Cheers, Keef!
Thank you! You too!
I forgot to put the brine I use for turkey tplease try
Makes 2 litres
Ingredients
200g coarse salt
100g golden caster sugar
2 bay leaves
5 peppercorns
1 orange, zested
Add any herbs you like.
Method
• Put all the ingredients in a pan and add 1 litre of water. Bring to a simmer and stir to dissolve the sugar and salt. Switch of heat and allow to steep for 30min-1 hr
• Add 1 litre cold water and leave the brine to cool completely
• Place bird into brine and leave for min 8hr max 12hr over that the flesh will be spongy
• This will not make the bird taste salty, super moist tasty and it cooks 25% quicker
You can still stuff the neck with stuffing
• Once cooked rest
• You will never not cook turkey any other way GUARANTEED
How salty will it taste?
lovely dinner but I kept wanting gravy!!
There is gravy!
@@Keefcooks didn't see you pour it all over. what time is dinner?
@@Keefcooks looked like brown water
@@fandangobrandango7864 Thickened and flavoursome brown water.
70k views on the original. Glad you did away with that odd looking milkbread sauce. This one is much better and will far exceed that view count. Delicious! I’m making a prime rib this year.
I gained weight listening to your menu. lol
I dont know why I was so triggered by not seeing you eating without using the gravy, lol!
LOL - too many double-negatives for me to understand what you're saying!
Lol. I'll simplify. You started eating without the gravy!
Right. I don't know why that triggers you either.
❤️❤️❤️🇨🇦🇨🇦🇨🇦
Disagree with the no yorky puds, Christmas dinner is supposed to be the best roast of the year so why would you take away an element (one of the best elements especially)?
Good video though
Look it up Michael - I love a good Yorkshire but there's more than enough food here to not need it - remember the origins of Yorkshire puds, a cheap filler for when you didn't have enough meat and veg...
My heart broke at no Yorkshire pudding, usually everyone’s favourite thing about a roast dinner in my experience 😂 and cranberry sauce is an American thing too. Kudos for the fresh stock tho.
I just don't think YPs are needed on this monster meal. Cranberry sauce is American, yes. So are turkeys.
@@Keefcooks I guess traditionally we would eat goose here. Please do try my tip of cooking large birds (that always sounds wrong lol) upside down until the last 45 minutes of cooking time, the juices run down into the breasts and make them super moist & flavourful… Jeeze why did that sound so wildly inappropriate 😂 not intentional.
@@Keefcooks and I’d be so controversial as saying I’d give up pigs in blankets for a Yorkshire pudding
Need bread sauce! 😊
The 2015 video has bread sauce. Everybody hated it. But if you want to know, it's here: th-cam.com/video/T4G00yfPJ5M/w-d-xo.html
No yorkshire pudding?
Seems to be a bit controversial - I've always understood that YPs are not welcome on this particular roast. Every other type of roast, go for it! But a lot of people seem to have room for a Yorkshire on their Christmas dinner...
@@Keefcooks No point in gravy if you cannot fill a yorkshire pudding with it 😂
Tha's talkin' tosh. What d'yer think soup bowls is for?
@@Keefcooks You got me Cheef Keef 😆
Do a trifle
What was the gravy like Keef?
It was really good. just got overlooked with all the other stuff that was going on!
It’s three weeks until Christmas, you godless monster.
Hello. Somebody having a problem?
The most stressful and the most overrated meal of the year. We would cook a beef joint as well. But this is all just a precursor for the main event, Boxing Day Dinner, with all the cold cuts, pickles, pork pie, crisps, nuts, re-heated roasties and bubble and squeak.
Yorkshire Pudding ? ? ?
Did you watch the video? I did explain my opinion of YPs with Christmas Dinner.
@@Keefcooks i did, would of swapped them for the parsnips 😂
No bread sauce!
I'm amazed how many people have commented on this. I made bread sauce in my previous Christmas Dinner video and the response was mostly 'what's bread sauce about?' So I left it out because I'm not too keen myself. Here's the old video if your really want to know how it's done: th-cam.com/video/T4G00yfPJ5M/w-d-xo.html
The parson's nose is a gross obscenity. Some people regard it as a delight but really they are sick.
And still no Bread Sauce. Sacrilege!
The old video has bloody bread bloody sauce. Everybody hated it. Sacrilege my bottom. th-cam.com/video/T4G00yfPJ5M/w-d-xo.html
Christmas is all humbug
Poor turkey :(
Turkey is not traditional British!
It is disgusting. And BRITISH people should not waste money on it.
Goose or beef is the REAL Christmas feast.
Ah, the new-fangled turkey, introduced to this sceptred isle in the mid-1500s, popularised by Charles Dickens in 1843, widespread and cheap enough by the 1950s to be affordable for most families. Honestly, what does it take for something to become 'traditional'? And is it OK for non-BRITISH people to waste their money on it?