The great Christmas dinner thread
Discussion
illmonkey said:
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).
h0b0 said:
My mother killed all vegetables when I was a kid by boiling them. Sprouts were evil. But, roast them right and they are fantastic. Crispy leaves and nice flavor.
I’ve done Christmas dinner twice already this year. Once for thanksgiving and once the week before as a dry run/excuse to drink. The secrete is a $40 turkey oven. Plug it in a 26lb turkey is cooked in 2.5 hours. Rub butter under the skin and do the first 30 minutes at 450 followed by 2 hours at 350F and the skin is crispy and no need for basting. The speed it cooks can catch you out hence our dry run to test.
The result is moist perfectly cooked turkey and an oven you can use for roast sprouts.
More information required on this turkey oven device.I’ve done Christmas dinner twice already this year. Once for thanksgiving and once the week before as a dry run/excuse to drink. The secrete is a $40 turkey oven. Plug it in a 26lb turkey is cooked in 2.5 hours. Rub butter under the skin and do the first 30 minutes at 450 followed by 2 hours at 350F and the skin is crispy and no need for basting. The speed it cooks can catch you out hence our dry run to test.
The result is moist perfectly cooked turkey and an oven you can use for roast sprouts.
What's the equivalent item in the UK do you reckon?
Am liking the idea of being able to free the main oven up, especially for New Year's Eve when we've got a few families coming over for food.
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!
illmonkey said:
Ocado binned in favour of going to a shop and buying stuff, so we can see it all (quantities etc).
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!
If you have any polish shops in your area buy yourself some smalec. its basically pork fat in a spread form. tastes amazing.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!
We're doing a turkey crown the day before and on the day a goose from just ten minutes away,
https://www.goodmansgeese.co.uk/home
Chestnut stuffing done the day before too.
Like the idea of spreadsheet / Gantt chart, as dear daughter is doing it then no doubt spreadsheetwizz will be in full flow.
Giant beef rib for New Year though.
Oven size limitations usually mean it will be another year when the "next year we'll rotisserie the bird" comments are deployed.
https://www.goodmansgeese.co.uk/home
Chestnut stuffing done the day before too.
Like the idea of spreadsheet / Gantt chart, as dear daughter is doing it then no doubt spreadsheetwizz will be in full flow.
Giant beef rib for New Year though.
Oven size limitations usually mean it will be another year when the "next year we'll rotisserie the bird" comments are deployed.
illmonkey said:
Can I also recommend knocking up some eggnog, I consume vast quantities of it on Christmas
Birdster said:
Does anyone here pick up a turkey from a local farm?
I normally pick up a refrigerated one from M&S or somewhere similar. Have used frozen also, but thinking of purchasing local this time. Is it worth the effort? Or any recommendations for online delivery if it’s good?
I normally pick up a refrigerated one from M&S or somewhere similar. Have used frozen also, but thinking of purchasing local this time. Is it worth the effort? Or any recommendations for online delivery if it’s good?
I get mine from this lot and can heartily recommend them -
https://www.salixfarmturkeys.co.uk
85Carrera said:
We've have had a couple from Copas which are local to us in Cookham and you can collect, which is a nice trip out when you're collecing the last few bits (essential is the long way home via Rebellion Brewery in Marlow where you can have a couple of pints at 9.30 in the morning in the brewery shop!), but are a huge enterprise now, so are available all over the place in butchers and local supermarkets. They are good but expensive. We get a fresh turkey via Bowditch butchers, from a local farm new High Wycombe which is a fair bit cheaper but just as nice, plus I can get their home smoked bacon, sausages etc at the same time.If anyone is looking for an alternative stuffing than the usual try this. https://www.nigella.com/recipes/gingerbread-stuffi... It really is amazing. My mum makes great stuffing with mushrooms and bits of bacon but st Christmas she makes two lots with the gingerbread stuff too. It’s wondrous!
vladcjelli said:
More information required on this turkey oven device.
roasting ovenUsing one will transform your Christmas cooking. Stick butter under the skin and shove it in on high for 30 minutes then turn down to 350F for 2 hours. Don’t baste it or even look at it. It will self baste. Rest for 30 minutes. You will be able to make great gravy from the juices.
It really is that simple. It takes all the stress out of balancing times and temperatures for everything. The only warning is to believe the instruction book on how long it takes to cook the turkey as it will cook in one hour less than traditional oven cooking.
Using one this year (Thanksgiving) was even more useful than previous years because we moved house and only have one large oven instead of the 2 we used to have.
Another thing we do at Christmas to make the most of cooking devices is a whole tenderloin, or indeed 2 as we did last year, on salt blocks on a gas grill. All it took was my friend and I drinking huge quantities of alcohol. We checked the temperature in a couple of places and then rested it. The best part is that the diameter varies down the length so those that want raw go to the thicker meat and those that was well done go to the other end.
I’m no cooking genius but the 2 methods above make it very easy to get great results.
I always roast the various meats the day before and make the gravy. Good gravy needs attention; not distraction by finalising a dozen side dishes.
On the day, I slice the cold joints and heat them in the warmed gravy.
Can't be bothered with loads of serving dishes, so I just line everything up and let people help themselves in the kitchen. Leaves the table with plenty of space for wine, crackers and 'pretty stuff'.
On the day, I slice the cold joints and heat them in the warmed gravy.
Can't be bothered with loads of serving dishes, so I just line everything up and let people help themselves in the kitchen. Leaves the table with plenty of space for wine, crackers and 'pretty stuff'.
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
Well done OP, it never goes to plan, it's why for the last 10 years I have sworn that I won't cook again next year and then low and behold, guess what? 7 this year, which is a low number for us!
yeah.. thats Wednesday. Theres still Thursday and Friday as well!Ooof! Good luck Chef!
21TonyK said:
geeks said:
21TonyK said:
I've just added up the numbers and I've got 190 for "Xmas lunch" on Wednesday, just me and a junior cook with Mrs 21 stepping in on pots.
I don’t miss cooking for a living, I feel your pain!
Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff