First Christmas turkey

[Whatkatyforgottodo]

I’m cooking a whole turkey for 15 people for the first time on Christmas Day and have googled so many recipes! Please can you hit me with your hints and tips to make it the best turkey ever (in-laws coming so want to do a good job!). Thank you all.

Delia is your friend
Make sure you've planned out the timings for all of your elements including when stuff needs to come out of the freezer.
Turkey will rest for easily 1 hour if not 2 under foil and towels which frees up the oven
Aunt Bessie's yorkshires are as good a the real thing.
Noone will care if you don't make everything from scratch
Don't run out of gravy - this can be made ahead (see gravy threads!) No such thing as too much gravy or pigs in blankets
Warm your serving dishes and plates.
Accept offers of help
Don't bother with a sit-down starter

It's just a big roast.
You're not on masterchef.
I would find out if there are any must-haves eg I always hope there's either bread sauce or cauliflower cheese.

Jamie Oliver has a failsafe recipe, but basically use a very hot oven for the first 20 mins then turn down for the rest of the time, ensures a nice crispy skin

My family have always cooked it on Christmas Eve, takes so much of the stress out. It’s always been delicious.

Just make sure you give it a good rest after it comes out of the oven. An hour is not too long. I have sometimes rested it upside down (not easy turning a big, very hot turkey upside down) but that way, the juices drain into the breast, instead of out of it.

Thanks everyone. Any advice about whether it’s worth stuffing butter under the skin or just rubbing some on top? Or is oil better? Thanks

Jamie Oliver did a really really good one the other day. Looked gorgeous, not dried up at all x

Do both

I always put butter under the skin and cover the breast with streaky bacon as well as shove a quartered orange and an onion up its bum. It’s the way my mum always did turkey. Remember and check the neck for the giblets as some butchers still put them in the neck of the bird. As someone else said, turn it upside down to rest, I put a few layers of foil and 4 dish towels on top and it’s still really hot after an hour or so. If you’re worried you could always buy a probe to check the temperature of it.

Put your butter in a bowl in a warm kitchen all day to allow it to soften on Christmas eve , put some olive oil (or any oil really )in it . Add some parsley (Gordon Ramsay ) leaves , crushed garlic and lemon zest and s&p . Smear your turkey inside and outside . Return to fridge to cook on Christmas morning .

Gordon Ramsay's turkey

It takes a small sharp knife and mucky fingers but get in there and remove the wishbone before cooking.

It’s so much easier to carve later that way.

And if you have a charcoal Weber, cook it in there. It’s divine.

If (like me!) you’re nervous of telling if it’s cooked, get a meat thermometer. You can get basic ones pretty cheap on Amazon and they help put your mind at rest.
The lighting in my kitchen is terrible and I would often be seen walking my roast around the living room to try to see if juices are running clear!