There’s no doubt about it cooking the perfect holiday turkey requires a lot of attention, care and time.If bought from frozen, it could take up to five days to safely thaw a 20lb bird. And then there’s the hours of cooking needed to get it perfectly prepared.Those who want to eliminate the fuss, fight or stress from their holiday meal, might want to consider letting the chefs at The Waterlot Inn do it all instead.The Four Diamond restaurant will offer a six-course menu for the holiday next Tuesday.Maître-d Tom Houston said diners can expect a traditional meal presented in a contemporary way. “We will have someone carving the bird at the end of the table and we are putting a contemporary twist on it by using a different cooking method known as sous-vide.”The turkey will be slow roasted for eight to ten hours, stuffed with a mushroom mousse and served with the chef’s own sage stuffing. The result is a “delicious, tender and moist” holiday bird.Other main course options include Atlantic salmon ballotine, a salmon roulade wrapped with brioche and served with chestnut cream sauce. There is also a slow-cooked roast beef sirloin with au jus, a creamy horseradish and Yorkshire pudding.All entrées will be paired with the chef’s stuffing, Brussels sprouts with bacon and brown sugar and maple-roasted butternut squash.Mr Houston said if past years are anything to go by most guests will likely go for the traditional turkey option“The reason we decided to present the salmon and beef for the main course [is to give people variety]. The turkey dinner will be fantastic, mostly traditional because that is what a lot of people are looking for, but it will be the best turkey dinner you will ever have besides your grandmother’s.”The restaurant will also offer its regular à la carte menu. Mr Houston said it was important that guests be able to enjoy the entire ‘Waterlot experience’, regardless of the day of the year.“So you get the full experience we are not cutting any corners on Christmas because of the numbers of people we are serving for the day. When you limit people to a set menu for a holiday, personally I think you are not displaying what it is that we are, which is a four diamond [rating] and best restaurant in Bermuda.”The Christmas menu will start with a specially created amuse bouche. Guests will then be treated to sous chef Sanjay Leeme’s take on a traditional tomato soup and grilled cheese sandwich Maine lobster bisque with fennel cream and a lobster ‘grilled cheese’.A roasted parsnip and duck salad drizzled with a citrus marmalade and topped with porcini mushrooms and pecorino cheese will be the third course, followed by a pineapple and passion fruit sorbet to cleanse the palate.After the main course selections, guests will be treated to a Bouche De Noel a vanilla roll sponge spread with chestnut paste and rolled up with pistachio diplomat cream.“That is a really delicious light and creamy mixture, half whipped cream and half pastry cream with a great pistachio flavour,” said executive pastry chef Allan Barrios. “It is finished with [a French milk chocolate] mousse and chestnut paste [and] drizzled with Swiss white chocolate shavings and served with a plum compote.“It is a traditional dish with a holiday twist, mixing chestnut and pistachio flavours, whereas a more classic flavour would be vanilla buttercream or dark chocolate mousse.”Mr Houston said there would almost certainly be a full house on Christmas night; he recommended people book their spaces early.There will also be a special pre-holiday menu from Saturday until Monday, then a post-holiday special from Boxing Day to New Year’s Eve, both for $59.Though it’s an “extremely busy” time for the restaurant, the Maître-d said they wanted to encourage residents to enjoy their services and festive atmosphere during the holiday season.“A component of that is a thank you to the community for supporting us for the times that aren’t peak,” he said. “We have a special menu [and price] as more of a thank you for your support.”The Fairmont Southampton is also offering a to-go menu of turkey, vegetables, potatoes and all the fixings prepared by hotel chefs for $350.Call The Waterlot Inn on 238-8000.