THE countdown to Christmas is at an end on Christmas Day, but there’s one last hurdle – the Christmas dinner itself.
Planning is key to the success of Christmas day and here’s a simple hour by hour Christmas cooking planner to help you on your way.
Christmas Day 7am: Take the turkey from the fridge to bring to room temperature
7.30am: Preheat the oven to 425F/220C/Gas 7
8.00am: Start cooking the turkey as per recipe
8.30am: Lower temperature to 325F/160/C/Gas 3 and continue to cook turkey
Noon: Put Christmas pudding to steam. Open any red wines to allow the wine to breathe.
Turn back the foil on the turkey and turn heat back to 425F/220C/Gas 7 for 30 mins to crisp the skin.
Put sausages and bacon rolls into the oven and cook until crisp – 45mins, then keep warm.
12.30pm: Check the turkey is cooked and remove from the oven wrap in foil as the recipe. Make gravy as per recipe and keep warm
12.50pm: Place roast potatoes, precooked on Christmas eve, into the hot oven.
1.10pm: Put parsnips, precooked on Christmas eve, into the oven with the potatoes. Heat serving dishes and plates
1.20pm: Cook Brussels sprouts as per recipe, warm already prepared red cabbage, and bread sauce
1.30pm: Take time for a quick cuppa, glass of wine or a sit down. Plate the salmon and dill sauce and set on the table. Open white wines or Champagne.
1.45pm: Carve the turkey
1.50pm: Place everything into serving dishes
2.00pm: Time to eat. Enjoy!
It is always nice to be able to buy locally. Check out the selection of local businesses to make your meal special.
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