The great Christmas dinner thread
Discussion
Thought a thread to discuss Christmas dinner stuff(ing) would be an idea. Be it cooking times, turkey weights etc.
I am hosting a (early) Christmas dinner for the other half's family, there will be 11 of us. I have a single oven and 4-hob, as well as the use of an other oven down the road. Done a rough plan last night to assist with everything, thought I'd post up and get some feedback.
Turkey - 6Kg - In the separate oven
Beef - 1-1.5Kg
1 million Pigs in blankets
We've accounted for certain veg each (listed), and then rounded up, but it goes something like: 3 spuds, 1/2 carrot, 1/2 turnip, 3 sprouts, 3 broccoli stems. Honestly don't think it's enough, my family would probably do double that, but I'm told it'll do!
Gravy - Just going to buy a good pre done one, to save the trouble.
We want to eat the main at 2:30, so timings are all to finish around then. turkey is 4 hours + rest (45min!)
Side Note: the missus had a big step at 14:00, which was "BE PISSED". But I figure that doesn't need including. That's like saying, turn up...and it should have been at 10am... amateurs. Oh, that reminds me, book the next day off!
I am hosting a (early) Christmas dinner for the other half's family, there will be 11 of us. I have a single oven and 4-hob, as well as the use of an other oven down the road. Done a rough plan last night to assist with everything, thought I'd post up and get some feedback.
Turkey - 6Kg - In the separate oven
Beef - 1-1.5Kg
1 million Pigs in blankets
We've accounted for certain veg each (listed), and then rounded up, but it goes something like: 3 spuds, 1/2 carrot, 1/2 turnip, 3 sprouts, 3 broccoli stems. Honestly don't think it's enough, my family would probably do double that, but I'm told it'll do!
Gravy - Just going to buy a good pre done one, to save the trouble.
We want to eat the main at 2:30, so timings are all to finish around then. turkey is 4 hours + rest (45min!)
Side Note: the missus had a big step at 14:00, which was "BE PISSED". But I figure that doesn't need including. That's like saying, turn up...and it should have been at 10am... amateurs. Oh, that reminds me, book the next day off!
Edited by illmonkey on Wednesday 28th November 10:06
hondafanatic said:
Brother!? Is that you!?
The devils food!
We're a big family! The devils food!
21TonyK said:
Nice to be organised, we have full Gantt charts in the kitchen at work for EVERY meal!
Only comment would be look at your times. For example, allowing 5 minutes for gravy. Think about the time to grab a pan, open the pack, throw the pack in the bin, place the pan on the hob, heat, then decant for serving, stick the pan in the sink etc
Don't forget things like the time it takes pans to come up to the boil before they can be used, how ovens cool when they are being opened and closed, how sometimes you need to juggle trays in ovens to get them to fit.
Do a dry run, go through the motions step by step. Also, look at what can be prepped and cooked the day before.
I've your notes on other threads. I agree totally about the timings to warm pans etc. Our timing was at the point of them boiling/simmering, rather than starting that item. So gravy is 10 mins on the simmer, not before considering it. Maybe I'll rearrange timing. Only comment would be look at your times. For example, allowing 5 minutes for gravy. Think about the time to grab a pan, open the pack, throw the pack in the bin, place the pan on the hob, heat, then decant for serving, stick the pan in the sink etc
Don't forget things like the time it takes pans to come up to the boil before they can be used, how ovens cool when they are being opened and closed, how sometimes you need to juggle trays in ovens to get them to fit.
Do a dry run, go through the motions step by step. Also, look at what can be prepped and cooked the day before.
Edited by 21TonyK on Thursday 29th November 07:06
I was hoping everything could be fresh. Only thing I'd really be happy reheating is PiB, but they only take 30 mins anyway, seems pointless.
J8 SVG said:
If you've got the time before christmas, this gravy is far better than any shop bought
https://www.jamieoliver.com/recipes/chicken-recipe...
My dad has already made his and put it in the freezer, works really well and you can add any extra turkey juices on Christmas day (As long as you get rid of the fat to add to the roasties)
That's mental! Whilst I'm sure it's lovely, it seems so much for gravy. I'll have a think.https://www.jamieoliver.com/recipes/chicken-recipe...
My dad has already made his and put it in the freezer, works really well and you can add any extra turkey juices on Christmas day (As long as you get rid of the fat to add to the roasties)
48Valves said:
I always prep everything and cook the turkey on Christmas eve. Turkey is better when left to rest for a long time.
Then cooking dinner on christmas day takes very little time.
So rest over night? Do you warm it up, or serve cold and use gravy to warm it ?Then cooking dinner on christmas day takes very little time.
cml24 said:
I'm only cooking for eight this year, but will use a similar plan as I want plenty of left overs!
Turkey in first by itself, when it comes out, potatoes, then veg then stuffing and pigs in blankets go in the main oven. Ham will go in for final 30 minutes in the small oven. When the ham comes out to rest Yorkshire puddings in as the food from the main oven is served. Some kind of green vegetable with garlic, bacon etc fried.
Cover the meat in foil and tea towels to rest, will still be hot after 45 or 60 minutes especially as they're such large bits of meat at Christmas.
That's my main tip, get the meat cooked and out the way resting. Foil and tea towels it'll be hot for ages! Oh and maybe this is a bit wierd, but measure you're oven and find the biggest two trays that fit next to each other on a shelf! Maximise the space... I'll use them for stuffing and pigs in blankets.
Being a logical chap, I've already eyed up the oven for tray sizes, between us and our trays, we'd not get 2 on a shelf. So, it's going to be single use jobbies for it all, at least then we can just throw them after. Just need to measure the bTurkey in first by itself, when it comes out, potatoes, then veg then stuffing and pigs in blankets go in the main oven. Ham will go in for final 30 minutes in the small oven. When the ham comes out to rest Yorkshire puddings in as the food from the main oven is served. Some kind of green vegetable with garlic, bacon etc fried.
Cover the meat in foil and tea towels to rest, will still be hot after 45 or 60 minutes especially as they're such large bits of meat at Christmas.
That's my main tip, get the meat cooked and out the way resting. Foil and tea towels it'll be hot for ages! Oh and maybe this is a bit wierd, but measure you're oven and find the biggest two trays that fit next to each other on a shelf! Maximise the space... I'll use them for stuffing and pigs in blankets.
d. I was also tempted to get the turkey in the same oven, whip it out before the potatoes go in. Up to an hour resting, being covered will be fine. That's more than enough time for the spuds to cook. Saves having to drive
HTTPies said:
Reading this thread makes me glad I hate Christmas. Will take me all of 5 minutes to make my corned beef sandwiches for work Christmas Day 
If it works for you! I on the other hand can’t wait to get merry and feed all of our guests, ensure they’re stuffed and play games all evening.Planning is getting serious, I’ll do an update tomorrow. A big Ocado order will be placed this weekend too. They may need an other van for pigs in blankets...
Our turkey is from the local (award winning, don't they all win awards!?) butchers. We've ended up with a crown, rather than a whole turkey, 3Kg and a 2Kg bit of topside beef.
I'm struggling with oven trays that allow 2 per shelf, but I think with the turkey out for an hour, that'll free up space for spuds and other stuff. I've edited the timesheet, got times from several sites that all say the same time for the turkey.
Order has been placed, with placeholders of wine so we can amend. Although I imagine the vino will just stay in the basket and we'll add to it!
I'm struggling with oven trays that allow 2 per shelf, but I think with the turkey out for an hour, that'll free up space for spuds and other stuff. I've edited the timesheet, got times from several sites that all say the same time for the turkey.
Order has been placed, with placeholders of wine so we can amend. Although I imagine the vino will just stay in the basket and we'll add to it!
tribalsurfer said:
I'll unashamedly put my hand up as a fraud and an imposter. Having struggled for years to get the Turkey to be moist and perfectly timed with the veg I have now given up and get a couple of large rolled breasts. Takes about 1hr 45 in the oven on Xmas Day.
Traditionally have a roast Duck around now (had it last night) fat removed and saved for the spuds and parsnips.
On a side note about 10 years ago I did a run of Xmas dinners where each year I added another veg, got to 13 when it all became a bit ridiculous and now limit it to :-
Spuds
parsnips
Brussels
Cauli
Broccoli
Cabbage
Braised Leeks
Peas
Carrots
Due to religious reasons don't do pigs in blankets but love doing cows in leather (beef sausages wrapped in salt beef).
Traditionally have a roast Duck around now (had it last night) fat removed and saved for the spuds and parsnips.
On a side note about 10 years ago I did a run of Xmas dinners where each year I added another veg, got to 13 when it all became a bit ridiculous and now limit it to :-
Spuds
parsnips
Brussels
Cauli
Broccoli
Cabbage
Braised Leeks
Peas
Carrots
Due to religious reasons don't do pigs in blankets but love doing cows in leather (beef sausages wrapped in salt beef).
Ocado binned in favour of going to a shop and buying stuff, so we can see it all (quantities etc).
M&S have a good range of Christmas sides, including meat stuffing
, so heading there at lunch to get bits. I spotted yesterday they have a foot long 'pig in blanket' and got very excited, but then told I was not allowed to buy it for the Christmas dinner. I sulked, then told I could buy it for my self for an other day
What are thoughts on french bread and pate, with some other bits, for a starter? It was either this or a sort of anti-pasti board, but seems a bit too European!
M&S have a good range of Christmas sides, including meat stuffing
, so heading there at lunch to get bits. I spotted yesterday they have a foot long 'pig in blanket' and got very excited, but then told I was not allowed to buy it for the Christmas dinner. I sulked, then told I could buy it for my self for an other day What are thoughts on french bread and pate, with some other bits, for a starter? It was either this or a sort of anti-pasti board, but seems a bit too European!
I got a little swept up in it yesterday, so forgot to post, or take photos! Suffice to say, it went down a storm and everyone went home complaining their bellies hurt
Quantities were bang on, we're left with enough beef for a few lunches, and enough turkey to maybe do 4 dinner portions (thinking curry), along with a few roast potatoes.
Lessons learnt (and some were advised!):
Quantities were bang on, we're left with enough beef for a few lunches, and enough turkey to maybe do 4 dinner portions (thinking curry), along with a few roast potatoes.
Lessons learnt (and some were advised!):
- Do more prep early on - Although it was fine, it'd have been much easier to split the work over 2 days, so peeling etc the day before.
- Everything takes a long time to cook - I did add time for everything, but in reality the potatoes too over 2 hours to cook, as the oven had 3 levels in and all were maxxed out. The oven was on 250C to try and get heat in there. The turkey took 3 hours, not the 2h10 I planned.
- You can have a plan but it might not work out - Due to the slow cooking as above, it was a case of judging by eye, by 1:45 the list went and I winged it. Everything got a 2/3rd cooked approach, roasted then finished off.
- Use a lot of foil to keep stuff warm
I’m having a gravy dilemma! I’ve only managed to get this stuff as a base: https://www.waitrose.com/ecom/products/essential-g...
Any suggestions on how to beef (turkey!) it up?
Or do I scratch it altogether?
Any suggestions on how to beef (turkey!) it up?
Or do I scratch it altogether?
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