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I did something very similar but not with the giblets. It was important to let it all reduce down to the correct thickness which can be tricky to get it bang on. I dont know if it was a fluke but it was delicious, the sort you would expect in a very good restaurant. By the way, is this thread...

Hope this works as it is from facebook, i'm going to give this a try this winterval anyway. https://www.facebook.com/timesandsundaytimes/videos/how-to-perfectly-cook-and-carve-a-turkey/1903316653030941/

This is getting complicated now. Buying a crown ( no legs) means you can cook it quicker, cooking it quicker means it will not be as dry. It's on John Williams Christmas Turkey video.

Oh no, not me. I have been in the bar at The Ritz a couple of times, the bar snacks are amazing. I treated Mrs Chopper to some cocktails as a birthday treat some time ago. A fabulous bar, chuffing expensive but the quality and service is an experience. But I am not a hypocrite, so no tip was given.

Found it but I'm on my mobile and I can only find it on Facebook at the moment not looked at you tube, so unable to post it. If you Google John Williams Ritz Hotel Christmas turkey you will find it. I would much rather take advice from the fantastic Michelin starred Williams than a fat toungued...

It can be dry, but earlier on in the year I was watching a programme about the Ritz Hotel, the head chef said that when they have Turkey at Christmas for the guests he did something during the cooking process to make it very moist and much tastier. Trouble is I cant remember what it was. I will...