Gordon Ramsay has revealed the perfect way to cook a turkey for Christmas dinner this year.
The 54-year-old chef joined Holly Willoughby and Phillip Schofield on Monday's This Morning to answer viewers' cooking queries.
One fan of the ITV daytime show already had December 25 on their mind and asked Gordon how she can wow her guests on Christmas Day - but on a budget.
"One of the most stressful days of the year and there's a reason why we only cook turkey once a year, that's a tough bird to get right, let me tell you," Gordon began.
"Prep. Ninety per cent of this battle is all in the prep," he continued.
"Don't be scared to get the vegetables blanched the day before, half cooked and then delegate.
"And I always say to our customers, do a run through the month before, use a large chicken but just do a run through for a Sunday roast and it really does help you.
"But, everyone's stressed out about this turkey on Christmas day, but the big secret here is to cook it the day before," Gordon added.
"What?!" Holly shouted, as Gordon then said: "If you let it rest, the yield coming off that turkey is gonna be way greater than it would if you're actually cutting it hot on the day. And think about the oven space.
"Cook it the day before, let it rest beautifully, refrigerate it, take it out an hour before you slice it and the skin is still crispy."
Mum-of-three Holly then asked if you should reheat the turkey, to which Gordon replied: "The gravy reheats it, I promise you now you've got a much bigger yield, there is no difference.
"Never be scared to cook your turkey the day before, I promise you it works."
Holly and Phil were clearly gobsmacked, as she then commented: "That's very clever, as Phil asked: "And by yield, you just mean you just get more meat off it?"
"More meat off it and you can slice so much more accurately Phil," Gordon replied confidently.
"So, it goes cooler and expands?"father-of-two Phil then queried.
"Well, it rests first and then once that thing has solidified, the actual portion control, you can double the size of the yield and the gravy goes over piping hot," Gordon explained.
This Morning airs weekdays at 10am on ITV.
