Christmas Dinner Prep Advice
Discussion
Use this planning spreadsheet: https://www.contextures.com/Excel-Dinner-Planner.h...
You don't need to serve the meat hot if you have gravy. Changing our approach to this made the whole thing more manageable. Essentially, we cook the turkey in the morning, then do beef alongside starting the spuds etc, then that comes out with about half an hour to go and all the quick stuff goes in at that point with the veg on the hob.
Prep veg beforehand, have a plan written down, and allow 5 minutes every time something needs switching over.
Prep veg beforehand, have a plan written down, and allow 5 minutes every time something needs switching over.
E63eeeeee... said:
You don't need to serve the meat hot if you have gravy. Changing our approach to this made the whole thing more manageable. Essentially, we cook the turkey in the morning, then do beef alongside starting the spuds etc, then that comes out with about half an hour to go and all the quick stuff goes in at that point with the veg on the hob.
Prep veg beforehand, have a plan written down, and allow 5 minutes every time something needs switching over.
Nope sorry, cold turkey would be a big black mark from me. Its not hard to keep a turkey hot. Wrap it in foil and it stays hot for hoursPrep veg beforehand, have a plan written down, and allow 5 minutes every time something needs switching over.
I've never had a problem, and I do all the cooking at Christmas, it's just a big sunday roast. It only ever goes wrong when people want to come in the kitchen and help, my wife now knows this and stays out if the way and fends other people off
Assuming regular Xmas dinner, prep veg the night before, make up pigs in blankets etc. Make stuffing and prep turkey at the same time. The fridge will be groaning at this point.
Cranberry sauce is best made 2-3 days in advance anyway, bread sauce can also be made ahead of time and kept in the fridge. Reheat on the day, in microwave is fine if you are short of rings.
Oven space will be at a premium unless you have two cookers. So plan what can go in early and be kept warm and what needs to fresh out. A big turkey can rest for an hour after cooling and will keep warm.while roast veg finish in the oven. Things may take a bit longer than usual as the oven will be full and working overtime, so build in a buffer.
Doing Xmas lunch for a decent number of people (10 plus) in an ordinary domestic kitchen is a fairly serious undertaking, but also good fun to get right. Make a list of what need to happen when and tick it off as you go. It sounds a bit anal but it works;)
Have a festive glass or two to keep you going, but not too much until it's all on the table!
This year we are going to rellies so it will be someone else's problem for a change. I think I will probably miss cooking, even through it is quite hard work and pretty expensive!
Good luck.
Cranberry sauce is best made 2-3 days in advance anyway, bread sauce can also be made ahead of time and kept in the fridge. Reheat on the day, in microwave is fine if you are short of rings.
Oven space will be at a premium unless you have two cookers. So plan what can go in early and be kept warm and what needs to fresh out. A big turkey can rest for an hour after cooling and will keep warm.while roast veg finish in the oven. Things may take a bit longer than usual as the oven will be full and working overtime, so build in a buffer.
Doing Xmas lunch for a decent number of people (10 plus) in an ordinary domestic kitchen is a fairly serious undertaking, but also good fun to get right. Make a list of what need to happen when and tick it off as you go. It sounds a bit anal but it works;)
Have a festive glass or two to keep you going, but not too much until it's all on the table!
This year we are going to rellies so it will be someone else's problem for a change. I think I will probably miss cooking, even through it is quite hard work and pretty expensive!
Good luck.
sociopath said:
E63eeeeee... said:
You don't need to serve the meat hot if you have gravy. Changing our approach to this made the whole thing more manageable. Essentially, we cook the turkey in the morning, then do beef alongside starting the spuds etc, then that comes out with about half an hour to go and all the quick stuff goes in at that point with the veg on the hob.
Prep veg beforehand, have a plan written down, and allow 5 minutes every time something needs switching over.
Nope sorry, cold turkey would be a big black mark from me. Its not hard to keep a turkey hot. Wrap it in foil and it stays hot for hoursPrep veg beforehand, have a plan written down, and allow 5 minutes every time something needs switching over.
I've never had a problem, and I do all the cooking at Christmas, it's just a big sunday roast. It only ever goes wrong when people want to come in the kitchen and help, my wife now knows this and stays out if the way and fends other people off
popeyewhite said:
Buy as much pre-prepared stuff as possible. You don't need to do your own roasties - Aunt Bessie's are absolutely fine and no one will know the difference. Also making smooth gravy is surprisingly hard, buy a packet then mix the meat juices in.
If making packet stuffing, include enough time in the plan for it to cool down once mixed. Shaping 80 degree mush into balls is not fun. ReallyReallyGood said:
popeyewhite said:
Buy as much pre-prepared stuff as possible. You don't need to do your own roasties - Aunt Bessie's are absolutely fine and no one will know the difference.
Provocative.Stuff, season and drape the turkey with bacon and set up the turkey foil tent the night before. Leave it in the oven overnight, and set the oven to come on at a preset time. If you like to blast it for 30mins at a very high heat for 30 mins, add 15 mins to allow for the over getting up to temp. That way you don’t have to enter the kitchen until it’s time to turn the oven down.
Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff