How to make the perfect Christmas roast turkey by Marco Pierre White

For the perfect cranberry sauce

• Combine cranberries, a touch of sugar, and a splash of port and orange juice in a pan.
• Bring the ingredients to the boil
• You can make this up to a week in advance.

For the perfect gravy

• Combine a stock cube with cold water and whisk.
• Keep on adding more stock cube mixture to taste until it's too your liking. You don't need a recipe. That's just a guideline. Use your tastebuds to get it right.
• In a cup, combine a teaspoon of cornflour and a few drops of cold water. Add this to your stock cube liquid.
• Add a touch of gravy browning for colour.
• Heat over a medium heat while whisking.
• Add your giblets from the bottom of your roasting tin to add flavour.
• Separate the fat from the roasting sediment in your roasting tin and then add the sediment to your gravy.
• Drain the gravy to remove the giblets before you serve it.
• You can even add a bit of the roasting tin fat into your gravy before you serve if you want. Doing this makes it into what's called Jus Gras - a posh way of saying 'fat juice'.
• You can make your gravy in advance and then remove it from the heat and cover the saucepan with clingfilm to stop it evaporating or getting a skin on it.

For the perfect sprouts

The tastiest sprouts are achieved simply by roasting them in butter. And you don't need to worry about buying fresh ones, frozen are just as good.

For the perfect roast potatoes

Boil your potatoes the day before. Then shake them in the pan and pop them in the fridge. They'll get a really lovely starchy crust on them that will roast up a treat.