Christmas dinner tips?

[PlaymobilPirate]

I'm cooking for 8 this year and have hardly any time this week. Turkey crown ordered and erm, that's all I've done!

Laid back Man, dad and PIL so I'm not under any pressure but I'm lazy and looking for tips.

Can we share and help each other out?

Frozen veg! No seriously write down what you are serving and cooking times for each, work out pans and if you need more. Prep veg first thing if using fresh, I do it before breakfast and before mum gets up to prevent her from helping! Turkey foil is essential and butter or oil if not already prepared. Work out desserts and consider baking previous day if pastry.

Following ! I have a turkey crown ordered and have never cooked one before ! Veg prep sounds good.

Does anyone pre make mash? I want to, dp says it'll be minging

Pirate, I freeze leftover mash and it is fine reheated. Equally it should be ok overnight in the fridge.
I too would welcome any advice re cooking a medium turkey crown if anyone can help?

Make as much as possible the day before. Mash is fine the day before and lots of desserts actually improve being made ahead. I also do carrot and parsnip mash and cheesy leeks the day before and cook the turkey crown on the lowest oven temperature overnight, keeps it lovely and moist then finish off during the morning.

Prep your veg, stuffing balls, anything like that the night before. You can peel sprouts and cut carrot batons (store in a plastic bag with a little bit of water to stop them drying out).

On the day write down all timings of when things are going in/out of the oven. You can then refer to this and I use phone timers to make sure I'm not distracted and forget to do something.

If you're cooking roast potatoes, put the oil/pan in the oven for 10-15 minutes before you actually add the potatoes. As Delia says they should 'sizzle' as you hit the pan, and will get them going a treat.

Following! We're going to PILs for Christmas dinner (8 adults, 4 kids) and I'm on the veggies this year.

This year I'm doing Maple roasted parsnips, carrots roasted with thyme and pancetta and chestnut fried sprouts, cooked at home to be transported 10 minutes down the road in foil trays and kept warm in MIL's oven when the turkey rests. Does anyone know what veg prep is actually safe to do the night before? I don't want anything to go soggy, so the idea of having my carrots and parsnips in the fridge overnight in water scares me slightly

I have blanched carrots and parsnips in bags in my freezer ready to tip into hot oil on Christmas Day. I have also parboiled my sprouts ready to finish off in a frying pan with pancetta.

I cook a turkey crown every year but couldn't tell you timing and oven temperatures. I just read the instructions off the packaging . I do slide a little bit of softened butter seasoned with black pepper under the skin then cross-cross the top with pancetta or smoked streaky bacon. I cover with foil to start and then take it off half an hour before the end of cooking so that the skin goes brown. Watch for the bacon going too crispy - take it off if necessary and keep it aside until later.

Goose fat roasties, stuffing and pigs in blankets all go in after the turkey is out and resting.

I make my gravy with the water that my spuds were parboiled in.

Anyone tried boiling a cola ham the morning before and glazed/roasted the next day?

Cook all boiled type veg day before and plunge in iced water. Store in fridge in oven proof serving dishes and reheat in oven on the day for 30 mins whole Turkey rests.

I'm doing a lamb joint overnight in slow cooker on low,then a chicken( we don't do turkey) in the morning so the oven is free for roast pots,stuffing etc

Mash prepared day before will be absolutely fine. Might need a smidge more butter/milk/cream to loosen it up when you heat it up.If you're doing roasties, peel them night before and leave in a large bowl/pot submerged in water.

I'm doing cauliflower cheese which will be prepped the day before and left in fridge. Will take out in morning to allow dish to return to room temperature before sticking in oven while meat is resting/ potatoes are cooking etc.

You don't need a fancy starter - buy smoked salmon or pate with accompanying bits (nice bread, cream cheese, lemon for salmon and crackers, maybe some little pickles for pate). Can be done in the morning as portions or split into two batches to place on each end off the table.

Ready bought Christmas pudding with brandy butter/cream sorts dessert out and just needs to be heated on the day.

I am considering doing Jamie Oliver's pre-made gravy this year, but haven't decided yet.

I’m doing my sprouts the day before. Par boil then cover. On the days stir fry with strips of bell pepper and chopped chestnuts (vacuum packed merchant gourmet ones)

Mash prepared day before will be absolutely fine. Might need a smidge more butter/milk/cream to loosen it up when you heat it up.If you're doing roasties, peel them night before and leave in a large bowl/pot submerged in water.

I'm doing cauliflower cheese which will be prepped the day before and left in fridge. Will take out in morning to allow dish to return to room temperature before sticking in oven while meat is resting/ potatoes are cooking etc.

You don't need a fancy starter - buy smoked salmon or pate with accompanying bits (nice bread, cream cheese, lemon for salmon and crackers, maybe some little pickles for pate). Can be done in the morning as portions or split into two batches to place on each end off the table.

Ready bought Christmas pudding with brandy butter/cream sorts dessert out and just needs to be heated on the day.

I am considering doing Jamie Oliver's pre-made gravy this year, but haven't decided yet.

Mash prepared day before will be absolutely fine. Might need a smidge more butter/milk/cream to loosen it up when you heat it up.If you're doing roasties, peel them night before and leave in a large bowl/pot submerged in water.

I'm doing cauliflower cheese which will be prepped the day before and left in fridge. Will take out in morning to allow dish to return to room temperature before sticking in oven while meat is resting/ potatoes are cooking etc.

You don't need a fancy starter - buy smoked salmon or pate with accompanying bits (nice bread, cream cheese, lemon for salmon and crackers, maybe some little pickles for pate). Can be done in the morning as portions or split into two batches to place on each end off the table.

Ready bought Christmas pudding with brandy butter/cream sorts dessert out and just needs to be heated on the day.

I am considering doing Jamie Oliver's pre-made gravy this year, but haven't decided yet.

I’m doing my sprouts the day before. Par boil then cover. On the days stir fry with strips of bell pepper and chopped chestnuts (vacuum packed merchant gourmet ones)

Mash prepared day before will be absolutely fine. Might need a smidge more butter/milk/cream to loosen it up when you heat it up.If you're doing roasties, peel them night before and leave in a large bowl/pot submerged in water.

I'm doing cauliflower cheese which will be prepped the day before and left in fridge. Will take out in morning to allow dish to return to room temperature before sticking in oven while meat is resting/ potatoes are cooking etc.

You don't need a fancy starter - buy smoked salmon or pate with accompanying bits (nice bread, cream cheese, lemon for salmon and crackers, maybe some little pickles for pate). Can be done in the morning as portions or split into two batches to place on each end off the table.

Ready bought Christmas pudding with brandy butter/cream sorts dessert out and just needs to be heated on the day.

I am considering doing Jamie Oliver's pre-made gravy this year, but haven't decided yet.

That's good to hear about the sprouts! If I can get away with doing a quick parboil of those on Christmas Eve then that saves time. I don't mind doing the carrot/parsnip prep on the day - that's just a scrub n' chop before chucking them in their roasting trays - but the idea of prepping the sprouts too is filling me with dread.

We have three courses but no starter, as we are a cheese eating family.

23rd December
I prep and par boil all the veg.
Plunge into ice water and pat dry. Put each into a buttered baking tray (semi disposable ones work a treat) and cover with buttered foil. Chill, I leave mine covered with something heavy in the garage.

On the day allow 45mins on a 180/ 190 oven for perfect veg.

I make my trifle at this point too but minus the cream.

Christmas Eve;
Turkey crown with generous amount of room temp butter rubbed in, Put tent of foil over it and chill somewhere safe.

I make the stuffing and pigs in blankets.
I prep the cheese board and chill items.
I make sauces for Christmas pudding, you need to put a disk of parchment to stop skin forming and chill to be reheated on the day. .

Christmas Day
The only things I make on the day are roast potatoes (peeled before), bread sauce and gravy and cream on the trifle.
Everything else just gets put in the oven or sauces in the microwave.
The good thing is you can do it all with a glass of wine as it's so relaxed. I spend 30-45 mins in total in the kitchen Christmas Day.

It's worth putting carols on and doing early prep. Lots of time to get ready yourself and for your children on the day.