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Original poster

Cooking the turkey on Christmas Eve- tips please?

57 replies

Summergarden · 21/12/2017 15:51

I’m not a confident cook, have a tiny oven and would really love to get the task of cooking the turkey out of the way on Christmas Eve if at all possible.

Any advice please? Especially in terms of being sure I cool it as safely as possible to store in fridge overnight, and how best to warm it up the next day before lunch.

Many thanks.

OP posts:
BubblesBuddy · 22/12/2017 10:08

There is no reason why children cannot help a bit too. It’s not all about you having to do everything.

Bluntness100 · 22/12/2017 10:11

And said no one ever "god the left over reheated turkey is so much better on Boxing Day than the freshly cooked meat on Xmas dat" because it's really not.

I think the opposite is true. If you always eat it a day later and reheated you've no idea how much better it tastes freshly cooked.

AppleTrayBake · 22/12/2017 10:11

Slight hijack but... I've bought a 'cook in the bag' bag for my turkey (just a crown).

I'm planning on cooking early and leaving to rest, should I take it out the bag once it's cooked??

Help me, I'm clueless Xmas Blush

Bluntness100 · 22/12/2017 10:17

Yup keep it in thr bag, baste it with some of the juices.

As said if you need to rest It for a couple of hours shove it someplace out the way, wrap it in heavy bath towels and forget about it. I was shocked first time I did it, it was still steaming hot when I took the towels off. And so soft.

BlackPeppercorn · 22/12/2017 10:23

Cook it and carve it the night before. Place onto ovenproof platters, cover with foil and fridge overnight. When you want to reheat, loosen the foil and spray very lightly with water then seal it in and warm it up, either in your small oven or at the bottom of your main oven. Remove foil, put it on its serving platter, stick a few funny looking leaves and cranberries on it and have a small child walk it in when everyone is seated, to great fanfare and cheers.

PinkietheElf · 22/12/2017 10:25

I always cook it the day before. Partly to avoid wrestling with a heavy 16lb turkey, in and out the oven, when excited DGCs are about and others are squeezing past to mix drinks etc.
So I let it cool then DH carves it unto a roasting tin , cover with foil to keep moist. Store in cool place. Or in fridge if it fits. Next day drizzle juices from turkey and a little gravy over it . Replace foil , warm in oven. Prob an hour in low oven for 16 lber.
Leaves space in oven for pots , parsnips, stuffing balls, saosages

Original poster
Summergarden · 22/12/2017 11:35

Thanks for the helpful replies. I’m sure if you’re an experienced cook it’s hard to imagine not being and so difficult to imagine the pressure.

I’m a person who gets anxious easily and need to have lunch ready for 1.00, plus have a baby who still wakes during the night so the thought of spending time in the morning sorting out the turkey (missing my DCs opening their presents) then worrying about it not cooking on time, needing to keep checking it and stressing about having time to get the potatoes etc in the (tiny) oven too to serve for 1.00 is definitely enough to stress me out and stop me from enjoying Christmas Day.

I didn’t expect this post to be treated more an an AIBU and rather judgementally by some, so thanks for those of you who did answer my question with useful advice but I’m off to another forum where there won’t be judgy comments.

OP posts:
maddiemookins16mum · 22/12/2017 11:40

I'm cooking a goose (first time, yikes!) on Christmas Eve. Letting it cool, will carve it and put in foil in the fridge. Christmas Day, it will simply warm through with the gravy (also making on Christmas Eve with giblets) in the slow cooker - a tip I read about on MN.

Ropsleybunny · 22/12/2017 12:04

No pressure for some but yes pressure for others. Not everyone is confident about cooking a turkey, especially a large one! I usually cook for 12, including children who are hungry and get miserable if they have to wait.

The meat should be just as nice the next day and the day after, if you’ve cooked it properly. I always use a meat thermometer, which I fully recommend. This stops you from over cooking the bird, or having it undercooked.

BubblesBuddy · 22/12/2017 12:10

Not that you have read the replies op. You don’t have to keep checking it. You leave it to cook. Do you not think we haven’t all cooked our first turkeys? We phase present opening in our house. Some were always left until after lunch. You don’t miss anything then. You will still be busy doing all the veg and accompaniments. The idea that doing the turkey early prevents time in the kitchen is naive really. Sorry you feel people are judging you but most of us with babies have been there! Just try and relax and plan. You are not unique!

Bearbehind · 22/12/2017 12:18

Definitely cook it in the morning and rest it.

I can't think of anything more grim than cold turkey on a plate with hot food. It has a totally different texture when it's cold- yuk.

Ropsleybunny · 22/12/2017 13:17

You don’t serve it cold. Anyway if your turkey is yuk when cold, you have over cooked it.

Bearbehind · 22/12/2017 13:32

There are people on this and other threads who've said they cook it the night before then serve it cold as everything else is hot.

I think that's bonkers; you wouldn't cook the main element of any other meal and serve it cold because it's easier.

Can you imagine a cold steak or a cold Beef Wellington!? Grin

Cold turkey has its place and tastes fine with pickles etc, just not with a hot roast dinner.

Ropsleybunny · 22/12/2017 13:34

FFS read the thread, we don’t serve it cold!

Bearbehind · 22/12/2017 13:39

Wind your neck in ropsley, I have read the thread Hmm I didn't say everyone ate it cold, only that some do and I think that's grim.

My opinion, not the law!

I'd cook it in the morning so it's still hot. Cooking and reheating would be a last resort and eating it cold wouldn't happen Grin

ILikeyourHairyHands · 22/12/2017 13:49

You can't cook a goose the night before! The best bit of a roast goose is the crispy, hot, fatty skin.

What's wrong with you people!

It is literally just putting a bird in the oven then popping in to check it every so often. It's the least complicated bit of cookery possible.

TheRebelHedgehog · 22/12/2017 13:49

Have to agree with bearbehind.

You have to question as to whether people actually go into the kitchen and cook the other 364 days a year.

When cooking for 2 or 20, The turkey is the easy bit. Pop it into the oven to be ready 2 hrs prior to your lunch/dinner time. Take it out and let it rest under the foil & teatowels. You can even carve it after an hour 1/2 later if you desire (and pop the foil back over)

The veg and potatoes are more problematic as everything usually finishes about the same time.

Just to reiterate there really is NO reason to think you need to cook the turkey the day before. It’s madness....

Ropsleybunny · 22/12/2017 14:08

It must be lovely to be so confident in the kitchen but not everyone is. I'm sorry but some of you are coming across as very arrogant by saying how easy it all is.

Bearbehind · 22/12/2017 14:13

ropsley, it's not arrogance, I truly don't understand how is it easier to cook the turkey the day before and need to reheat it (or eat it cold) than to cook it early on the day and wrap it up so it stays hot?

Christmas dinner is just a big roast for most people and I've never heard of anyone cooking their lamb/ beef/ pork/ chicken the day before then.

Why is Christmas dinner and turkey so different?

Ropsleybunny · 22/12/2017 14:15

You prove my point Bear, you simply can't understand how anyone can find it difficult. The OP started this thread by saying she lacks confidence in the kitchen. Telling her how easy it all is, does nothing at all to help her. In fact if anything it will make her feel even less confident.

Bearbehind · 22/12/2017 14:18

I'm not proving your point at all.

The turkey needs cooking at some point- I'm asking why it's easier to cook it the day before and reheat it than it is to cook it early and it still be hot when everything else is ready, thus no need to reheat.

I'm genuinely baffled as to why you think the former is easier as, to me, it's making the process longer and more complicated.

FeelingGuiltyAlready · 22/12/2017 14:20

Roffle at the arguing on this thread!

OutandIntoday · 22/12/2017 14:22

To answer your question OP - what has worked for me is cooking the turkey, make gravy and carving it. I then arrange it in a roasting tin and pour gravy over it. Cover with foil and fridge. Heat up in the oven the next day and turkey doesn't dry out as it has gravy to keep it moist.

tampinfuminragin · 22/12/2017 14:28

Have you got a slow cooker? Chuck it in there with garlic, onions, celery and some carrots with a touch of gravy and leave it on low all day.

Ropsleybunny · 22/12/2017 14:40

Bear The OP says she's not a confident cook and she has a small oven.

Many people aren't used to cooking a turkey, or any large piece of meat, so feel pretty daunted at the idea of cooking a big meal on Christmas Day.

As well as the turkey we have all the trimmings to cook. There's roast potatoes, roast parsnips, pigs in blankets, stuffing and vegetables to all get right.

If you cook your turkey the day before, it's one less thing to worry about on the big day.

I can't really explain it any more simply than that.