Six tips for preparing an unforgettable Christmas dinner

THIS time of year traditionally has many of us talking turkey and how to perfect the ideal Christmas dinner.

However, nearly everyone has a festive horror story to tell.

From burning the turkey, cooking it till it's so dry that your teeth will still be chewing it come Easter to even undercooking the bird and leaving the family regretting not asking Santa for a packet of Imodium and extra toilet roll.

So here are some helpful tips to create that perfect turkey dinner come Christmas day.

1. Read the cooking instructions – a lot of people pre-heat the oven and cook their turkey at the temperature and time stated. However, many forget to add on the addition cooking time per kilo. Do this and you will avoid the dreaded salmonella poising that results from an undercooked turkey.

2. Prepare the night before – a turkey is drier than a roast chicken so it's vital to ensure that the flavour is retained. Mix up a large chunk of butter with fresh parsley and olive oil. Then delicately lift up the skin of the turkey and massage the body underneath with your butter mix. Use what is left to massage the top of the turkey's skin.

3. Seasoning – Season the inside with salt and pepper. Chop a large unpeeled onion in half and put both halves inside the turkey along with a halved lemon and a halved orange. This will add to the flavour as will placing a number of bacon slices on top of the turkey. Wrap in foil overnight then place it in the oven (after removing the foil) the next morning – and don't forget those cooking times.

4. Potatoes – Boil your potatoes as per normal. Then when the turkey has around 40 minutes left to cook, place the potatoes in the oven tray around the turkey and, with a spoon, pour the juices that have left the turkey over them to give them a nice colour and flavour when they've roasted.

5. Let it rest – It is essential to rest your turkey for 30-45 mins before carving (the temperature will continue to rise, but there's no need to test). Put the bird in a warm place, tented with foil. It won't get cold, but it will become juicier and easier to carve. Besides, your freshly made gravy will ensure your dinner is piping hot. Speaking of which….

6. Gravy – the secret of a good dinner. Remove the slices of bacon from the turkey and chop them up. Also remove the lemons, oranges and onions from inside the bird. Heat up a pint of chicken stock in a measuring jug (an ordinary stock cube or pot will do the trick).

Meanwhile, heat a point of cider in a pot on the stove. Add the juices from the turkey that are still in the oven dish and simmer until the liquid is reduced by half.

Then, break off the wings from the turkey, remove the peel from the onions and add them all with the bacon bits and the stock in with the cider. Using a potato-masher, mash up the onions and bacon and then simmer for 15 to 20 minutes to reduce by a third.

After that, pour the gravy through a sieve to extract the bacon bits and onions. Then pour all over your rested turkey and roast potatoes and enjoy.