Cooking xmas dinner for the first time!(7 Posts)
Eek so want it to go ok!
I'm ok at cooking a dinner so is it the same?
How long in advance can I make stuffling?
If I'm stuffing my turkey with sausage meat how long extra do I need to cook it?
Do I cover it with foil?
Can I just leave the turkey out but covered for Boxing Day?
Is it worth doing potatoes and sprouts the night before and leaving in a pan of water?
Oh and do I need to cover my turkey in streaky bacon?
It's just cooking a roast dinner.
Do your turkey first thing, uncovered and longer if stuffed and that can then sit happily in tin foil and tea towels (I sit mine upside down for the juices to run through the bird.
Pos and veg can be peeled the night before and stored in bowls of water (mine get covered in cling film and left in the garage)
I also pre make bread sauce a couple of days before and the gravy, both are fine re heated on the day.
Its the same! . Just be calm, write out a timeplan so you dont forget anything. I cook my stuffing separately so can't answer that ( I cook it, freeze it and reheat) I think you work out the time on the weight, so that would include the stuffing - but check as I'm no expert on that ( we have beef!) Let it rest in foil and put a warm towel over it to keep it warm before carving.
I would not take any chances, so would put in fridge.
Potatoes and sprouts definitely prepared day before- cover with water in the fridge, on the day, drain and cook in fresh water
Enjoy it and relax
You can prep everything the day before,so all you need to do is cook on Xmas day. It takes all the faff out of Xmas day.
I dont stuff my turkey as I worry about it cooking through ok, so I cant advise you there. To keep it moist I shove lots and lots of butter under the skin,then layer with loads and loads of streaky bacon.
I prep my Turkey Christmas eve - usually late afternoon. I get it in the baking tray - do the butter and bacon and wrap it up in foil - leaving a gap all the way around for it to steam. I dont have a timer on my oven I can program and as we like to eat about 1 to 2pm, I bung it in the oven very early in the morning, as soon as the kids wake up - before pressies etc. I go down put oven on to pre- heat, make cuppas etc and then pop it in.
I also do all my pigs in blankets Xmas afternoon too, and leave in a covered bowl in the fridge.
All my veg is always prepped first thing on Xmas eve morning and I leave it all soaking in cold water in pans on the hob top. The only veg I dont prep is parsnips because they go curly.
I also make my cranberry sauce on Xmas eve and stuffing/sausagemeat Xmas meatloaf.
I quite enjoy it. I take a bottle of sherry or wine into the kitchen, the radio with Xmas musix and get all festive on Xmas eve. Xmas day is just a caseof popping in and out the kitchen a few times and its a great escape (with more sherry/wine) from any annoying relatives on Xmas day!
Thanks so much for the tips. I like the idea of turning it upside down to let juices run through
I will prep xmas eve then so I can have a reasonably stress free xmas day
I'm being very lazy with a jar of cranberry sauce and I only like packet bread sauce (peasant)
I cook for peasants and still pre make packets (3 of the bloody things) that reheat well.
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