Christmas for me is all about family. And it’s about fun and trying to avoid a row. But I don’t get too worked up generally, or about the wine. It’s chaotic, but relaxed too. As long as the turkey’s not raw and the wine doesn’t kill anyone, I’m happy.
I barbecue the turkey and get up at about 6am to do so after having injected the bird with brine for two straight days. It’s usually so fat that I can hardly move it and it bends the grill — the Big Green Egg. I have my first glass, a little splash of fizz, at around 6.30am, just to kick things off. And then I cook the turkey for about four hours and then rest it afterwards for the same amount of time.
