Step-By-Step Cooking Guide

Four days to go

  • Defrost the turkey in bottom of the fridge for next 48  to 72 hours

Three days to go

  • Cranberry sauce: Make and store in airtight container in fridge, ready to serve

Two days to go

  • Herbed sausage stuffing: Make and store in fridge, in airtight container
  • Mince Pies: Make, bake and store in airtight container in fridge

One day to go

  • Turkey: Stuff the turkey, cover with foil, refrigerate
  • Potatoes: Peel, place in acidulated water (squeeze some lemon juice into mthe water), store overnight
  • Broccoli Gratin: Make gratin, cook, cover with foil and refrigerate overnight
  • Hard Sauce: Make and refrigerate, ready to serve

Four hours before meal

  • Preheat barbecue or oven, place turkey in foil dish in oven, start cooking bird, baste every half hour
  • Honeyed Carrots: Peel, place in aciduclated water, prepare honey glaze
  • Brussel Sprouts: Prepare sprouts, bacon and walnuts

Two hours before meal

  • Potatoes: Place potatoes in oven
  • Christmas Pudding: Remove pudding from fridge, bring to room temperature

One hour before meal

  • Carrots: Start cooking carrots
  • Brussel Sprouts: Start cooking, complete dish, keep warm

30 minutes before meal

  • Remove turkey from oven, rest for 15 minutes, then carve
  • Broccoli Gratin: Place gratin in oven, covered with foil, reheat for 30 minutes

15 minutes before meal

  • Gravy: Make and serve
  • Peas: Cook and serve
  • Carrots: finish off, serve
  • Remove potatoes and broccoli gratin from oven, serve
  • Mince Pies: Reheat in oven for 15 minutes only
  • Christmas Pudding: Reheat in microwave in one minute bursts, serve hot at table

 

 

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