Lunch is served!
Follow this timeline for a fuss-free feast!
If there are roast veges on the menu, get them in the oven now so they’re deliciously tender and golden for lunchtime.
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!
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.
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.
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).
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!