Easiest Ever Christmas Day Turkey Step by Step Timmings
What a wonderful day and what a wonderful meal that brings everyone who celebrates Christmas the whole world over together all on this day sharing great food and creating more family memories making this day quite magical indeed. There is no need to be shackled to the kitchen cooker all day, you can easily navigate your cooking times around a slow roasting long resting turkey that means you can serve a most moist perfect turkey with all the trimmings and have still spent your day with everyone too.
Easiest Ever Christmas Cooking Guide Below...
Prep ahead time 30 minutes / On the day oven cooking time 4 hrs / 1 hr hands on/off for the trimmings
Ingredients
(Serves 8)
1 8kg / 19lbs high animal welfare bronze turkey
10 mins per lb cooking time + 11/2 hrs resting time
(lots for left overs)
2 packs butter
1 set of giblets
(for the gravy)
Serve with all the usual trimmings
Cooking The Perfect Turkey
The night before Christmas take your turkey and carefully using the back of a spoon or your hand lift the skin away from the meat, be extra careful not to tear the skin, slice the butter in to half inch thick slices and place the slices of butter under the skin all over the turkey breasts. Keep in the fridge until ready to cook.
Christmas morning bring the turkey out of the fridge for a couple of hours before ready to start cooking to come up to room temperature, this lowers the cooking time and encourages a juicy turkey. Pre heat your oven to 200 C, place the turkey in a deep roasting tin and place in the oven in covered for 30 minutes to brown off the skin, once browned cover the turkey well in foil, turn the oven down to 150 C and leave the turkey to cook for the remainder of the cooking time, around 3 hours in total. Once your turkey has reached 65 C remove from the oven and leave covered to rest.
That's it turkey done!
The Christmas Dinner Cooking Schedule
Serving Dinner at 4pm
10am Turkey out to come up to room temperature
11am Pre heat oven 200 C
11.30am Turkey in to brown off for 30 minutes
12pm Turn oven down to 150 C, Cover turkey in foil
2.30pm TURKEY OUT leave covered to rest
2.30pm Par boil potatoes 15 minutes only, drain and fluff up
3pm Roast potatoes tossed in goose fat in to oven
3.30pm Pigs in blankets in to roast
3.30pm Sausage meat stuffing balls in to bake
3.40pm Brussels sprouts on to boil
3.45pm Pour of turkey resting juices add to gravy stock bring to simmer
3.55pm Carve turkey, serve up platters of roast potatoes, sausages, stuffing and sprouts, mugs of gravy.
Check list
Turkey, Roast Potatoes, Pigs in Blankets, Stuffing, Sprouts, Gravy
THE MOST AWESOME GRAVY
Christmas Eve Prep Ahead
1 knob of butter
1 dash of olive oil
1 onion chopped
2 carrots chopped
2 sticks celery chopped
Turkey giblets
2 bay leaves
10 black peppercorns
200ml dry white wine
2 ltrs water
In a large pan melt the butter and olive oil together, soften the onion, carrot and celery then add the giblets, bay and peppercorns and cook for 10 minutes then add the wine and reduce by half. Add 2 litres of water and simmer for an hour or so until the stock has reduced by half. You should be left with approx 1000ml. This is your base for the most awesome gravy.
On the day pour off all the resting juices from the turkey pan, leave to settle and remove most of the top fat layer, add to your prepped ahead gravy stock above, place in a saucepan and bring to a simmer reducing to thicken, if you want a thicker gravy whisk in some equally smushed together flour and butter roux to thicken, check for seasoning and serve.
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