TIME IT RIGHT
Get organised with our Christmas Day time plan
Take the turkey out of the fridge to let it warm up to room temp ahead of roasting.
Prep the veg for the sticky maple roots.
Prep the sprouts and pistachios for the sizzled sprouts with pistachios & pomegranate.
Prep the veg for the squash colcannon.
Heat oven to 180C/160C fan/gas 4.
Stuff the turkey with the shallots, then put in the oven (timings based on a 5kg turkey).
Heat the oil in a roasting tin for the herb infused roast potatoes.
Turn oven up to 200C/180C fan/gas 6.
Put the potatoes in the oven.
Check the turkey’s done, then remove from the oven.
Cover and leave to rest.
Turn the potatoes and roast for a further 20 mins.
Cook the sizzled sprouts with pistachios & pomegranate.
Cook the sticky maple roots on the hob and keep warm.
Cook the microwaved squash colcannon and keep warm.
Turn oven up to 220C/200C fan/gas 7.
Turn the potatoes and roast for a final 20 mins.
Bake the triple pigs-in-blankets for 30-35 mins. Bake the Tuscan sausage, kale & ciabatta stuffing for 30 mins.
Bake the wild mushroom Yorkshire puddings for 20-25 mins (or reheat from frozen).
Reheat the cheesy celeriac, leek & rosemary gratin in the microwave.
Reheat the red cabbage with port, prunes & orange in the microwave or on the hob.
Reheat the extra creamy bread sauce in the microwave or on the hob.
Heat the make-ahead madeira gravy on the hob, adding cooking juices from the turkey, if you like.
Start taking dishes to the table.