The winner of the BBC cooking show recommends Britons follow a key tip to perfecting their bird, and it happens before the oven even goes on.
He said: “It’s also a great idea to cook to temperature rather than time using a meat thermometer as this is a foolproof way to not overcook or undercook your centre piece.
“Put your probe into the thickest part of the breast and look for a temperature of 74c.”
There is one final step to take, according to Kenny, to make sure your turkey is moist and delicious.
“Always make sure you rest your bird well for extra juicy results,” he said.
Kenny uses fresh or frozen cranberries, light brown caster sugar, two clementines, and a splash of port for his cranberry sauce.
He detailed his Brussel sprout recipe too.
The MasterChef winner adds bacon, maple syrup, and crumbled chestnuts to the greens.
It creates the ideal side for your Christmas dinner, with all the trimmings.