I've never cooked Christmas Lunch before!

[thisismycodename]

It's just a big roast, right?

I've managed to get to 36 years old and never cook for the big day. I've made loads of roast dinners though. I'm having a bit of a panic about doing it all!

Do I just cook a turkey in the same way as a chicken? I normally put a bit of butter, salt, pepper and herbs on the skin and cook it on a celery, carrot, onion, garlic and white wine/stock base which I then mash and strain and use for the gravy base.

Please help me out and let me know if my plan sounds ok!

Turkey crown - cook Christmas morning
Gammon - cook Christmas Eve evening (can I reheat?)
Veg - prep Christmas Eve ready for next day except peas as they're frozen (will they be ok sat in water overnight?)
Potatoes and parsnips- as above
Yorkshire puds - frozen Aunt Bessies!
Gravy - make on the day using the base described above
Pigs in blankets - buy pre prepared and cook on the day
Stuffing - make on the day but premade

Have I forgotten anything? I've got all sauces, condiments etc. And wine, lots of wine

To prevent dry turkey rub butter under the skin. So find the neck end and push hand under the skin, it should come away with a little pressure so your hand is between the skin and the uncooked turkey breast. Then put butter (and herbs if you want) in this gap. If you have a small ramekin put this inside the main cavity filled with water or wine, this will help steam the meat and keep it moist, it also creates a good gravy start.