Lunch is served!

Fol­low this time­line for a fuss-free feast!

Woman’s Day (NZ) - - Woman’s Day This Week -

MID­DAY

If there are roast veges on the menu, get them in the oven now so they’re de­li­ciously ten­der and golden for lunchtime.

1 PM

Once your turkey is cooked through, loosely cover with foil for 15-30 min­utes, then carve. Ar­range your meat on a plat­ter and cover with foil to keep warm. If you’re serv­ing ham, carve and ar­range on a plate.

THE NIGHT BE­FORE

Set the ta­ble with all your serv­ing plat­ters, bowls, uten­sils and glass­ware ready for the big day. Make sure there’s enough oven space for your planned menu. If you’re cook­ing both turkey and a ham, save space by cook­ing one on the bar­be­cue!

11 AM

Dessert is a while away, but that doesn’t mean you can’t get or­gan­ised. Pre-slice pud­dings, ice-cream cakes and even pavlova slabs so they’re por­tioned and ready for easy serv­ing. The best desserts are ones that can be com­pletely pre­pared ahead so you don’t have any last-minute tasks late in the day.

1:30 PM

It’s serv­ing time! Re­heat Re­hea your gravy, dress the sal­ads, pop the roasted veges on a plat­ter and load up the ta­ble.

FIRST THING IN THE MORN­ING

Pre­heat the oven! Most tur­keys will take about 45-50 min­utes per kilo to cook, so it’s im­por­tant your oven is heated and ready. Take your turkey out of the fridge 30 min­utes be­fore roast­ing and al­low it to come to room tem­per­a­ture. This will help it cook more evenly.

10 AM

Once the h turkey k is i in i the h oven, get your sal­ads into serv­ing bowls with the dress­ing to the side (toss dress­ings through just be­fore serv­ing).

3 PM

Lunch is done, the ta­ble is clear and it’s time for desserts! If you’re serv­ing frozen treats, nom­i­nate some­one to pop any left­overs back into the freezer once every­one has been served so you don’t end up with a melted mess!

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