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
Not having huge ovens I find it easier to cook the turkey earlier, on its own, then take it out to rest (wrapped in foil) when everything else is ready to go in to the oven.
The first time I did this was also the first time I managed to get everything cooked to the correct level at the same time!
The first time I did this was also the first time I managed to get everything cooked to the correct level at the same time!
Last year we were hosting with the potential for friends arriving late, but with Canapés, Fois Gras, Fish course to be eaten before main course then cheese before desserts. 1.5-ovens, microwave and 4-ring induction hob.
I thought that it would make a great phone app for a nifty programmer. Basically a cut-down version of MS Project, but it could also be modified to be a wedding planner etc.
I ended up going down the spreadsheet route as well, my wife just worked it out in her head, but then she is a very good cook.
I thought that it would make a great phone app for a nifty programmer. Basically a cut-down version of MS Project, but it could also be modified to be a wedding planner etc.
I ended up going down the spreadsheet route as well, my wife just worked it out in her head, but then she is a very good cook.
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.
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
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)
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)
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.
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.
What are people tips for getting a nice moist turkey, I've tried Jamie Olivers flavoured butter underneath the skin and last year actually injected the butter into the meat. Also purchased a meat thermometer and took it out of the oven the moment it buzzed but it was still not as moist as I would have liked. It wasn't bad per say, just thought it might have been better.
Any suggestions?
Any suggestions?
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
We just did Thanksgiving Dinner for 19 people last week, which was essentially mass catering rather than cooking!
A couple of tips that really helped us:
- Par-boil veggies/potatoes the night before ready for roasting in the morning. Use ziplock bags in the fridge to keep them fresh.
- Try and cook your turkey elsewhere other than needing the oven - I used my webber BBQ and smoked it for 5 hours (Was amazing).
- Rest turkey for 45 minutes (Covered in tin foil, in the pan you cooked it in) before carving. In the meantime, drain the pan for gravy making.
- Add streaky bacon to the top to stop the breast drying out (Also means you get to eat crispy smoked bacon while carving and no one is looking)
- Add bacon and maple syrup to shredded / peeled sprouts to make them even vaguely desirable. Saute in butter.
- Invest in a quality carving knife and a bit of research (Youtube) on how to properly carve a turkey. This makes it a damn sight easier as well as getting the most from the carcass.
- For carving, buy the largest baking tray you can find, place the carving board inside it on a twice-folded tea towel. This not only keeps you from making a horrible mess (baking tray catches all the juices and bits) but also stabilizes your carving board and makes the whole thing a lot easier.
- Buy and use disposable food service gloves (Non-powdered). This sounds odd, but the number of times I had to wash my hands is insane (if you are doing things carefully) Quick whip on and off of some plastic gloves makes it so much easier.
- Drink lots of booze and enjoy it!
A couple of tips that really helped us:
- Par-boil veggies/potatoes the night before ready for roasting in the morning. Use ziplock bags in the fridge to keep them fresh.
- Try and cook your turkey elsewhere other than needing the oven - I used my webber BBQ and smoked it for 5 hours (Was amazing).
- Rest turkey for 45 minutes (Covered in tin foil, in the pan you cooked it in) before carving. In the meantime, drain the pan for gravy making.
- Add streaky bacon to the top to stop the breast drying out (Also means you get to eat crispy smoked bacon while carving and no one is looking)
- Add bacon and maple syrup to shredded / peeled sprouts to make them even vaguely desirable. Saute in butter.
- Invest in a quality carving knife and a bit of research (Youtube) on how to properly carve a turkey. This makes it a damn sight easier as well as getting the most from the carcass.
- For carving, buy the largest baking tray you can find, place the carving board inside it on a twice-folded tea towel. This not only keeps you from making a horrible mess (baking tray catches all the juices and bits) but also stabilizes your carving board and makes the whole thing a lot easier.
- Buy and use disposable food service gloves (Non-powdered). This sounds odd, but the number of times I had to wash my hands is insane (if you are doing things carefully) Quick whip on and off of some plastic gloves makes it so much easier.
- Drink lots of booze and enjoy it!
illmonkey said:
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 bd.
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
I serve it cold and let the gravy warm it up. 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
I rest it wrapped in foil, a towel and in my cool box. It's always reasonably moist. I do inject a flavored brine the day before I cook it.
I actually think its impossible to cook a whole turkey to perfection. As the different parts of the bird require different cook times.
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