Timings to serve at 1pm
TOTAL COOK TIME: 2 hours 15 mins
Stage One : The Defrost (Don’t skip this bit!)
23rd December: Take your turkey out of the freezer, remove all the packaging, put it on a plate and cover loosely with clingfilm (i.e. 48 hours before you plan to eat), and place it in the fridge to defrost. If your fridge is turned right down, this could affect the defrost time.
Stage Two: Christmas Day
You Will Need:
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4 medium baking trays
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2 large saucepans
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Vegetable or rapeseed oil for the potatoes
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Enough foil to cover the turkey twice (once while cooking, once resting)
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Pork & Apricot Stuffing
Remember: a full oven affects cooking times, so the timings on this card aren’t identical to those on the packaging of each of the dishes.
10:45am: Fire up your oven to 180°C fan / 200°C electric / Gas 6 and preheat.
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Take the Carrots, Parsnips, Brussels Sprouts & Buttered Leeks, Pigs in Blankets, Traditional Gravy and Pork & Apricot Stuffing out of the freezer and leave on the side for later (but keep your potatoes in the freezer until ready to cook!).
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If you have some of our Cranberry Sauce, microwave it as per the instructions then put in the fridge.
11:00am: Place the defrosted Turkey for 4 on a medium baking tray, cover loosely with foil and put it on the middle shelf in your preheated oven.
11:45am: Remove the foil from the turkey and return it to the middle shelf of the oven.
11:55am: Drizzle some oil (approx. 4tbsp) onto a baking tray for your potatoes and pop it on the top shelf to heat.
12:00pm: Take out the heated baking tray with oil, empty your Roast Potatoes onto it so they’re in a single layer and return to the top shelf of the oven.
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Remove all the packaging from the Pigs in Blankets and remove the sleeve & film from the Pork & Apricot Stuffing, then put them on a baking tray on the bottom shelf to start cooking.
12:10pm: Empty the Carrots and Parsnips on a baking tray, spreading them out as evenly as possible and place next to the turkey on the middle shelf.
12:30pm: Turn the Roast Potatoes, Parsnips, Carrots and Pigs in Blankets to ensure they cook evenly.
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Turn the oven up to 200°C fan / 220°C electric / Gas 7.
12:40pm: Decant the Brussels Sprouts & Buttered Leeks into a large saucepan with 3 tbsp of water. Cook over a low heat without a lid, so that you are able to stir occasionally.
12:45pm: Remove the Turkey from the oven, cover with foil and leave it to rest (we’ll use the resting juices later).
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Turn the Roast Potatoes once more to ensure they’re crispy all over.
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Turn the oven up to 220°C fan / 240°C electric / Gas 9.
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Decant the Traditional Gravy into a large pan with 2tbsp of water and cook on a medium heat. When the gravy starts to bubble, reduce to a low heat to keep hot until you’re ready to serve.
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If you’re using COOK Bread Sauce, follow the instructions on the pack and microwave. It can then be kept warm in a pan, over a low heat – adding a splash of milk if needed.
12:55pm: Remove the Pork & Apricot Stuffing from the oven, cover in foil and leave to rest.
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Take the Pigs in Blankets out of the oven if they look ready. If not (or you just like them a little crispier) leave them in with the Carrots, Parsnips and Roast Potatoes. But remember to keep an eye on them!
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Turn up the heat on the Brussels Sprouts & Buttered Leeks for 5 mins, stirring regularly. Add half of the resting juices from the Turkey to the Gravy (depending on your preferred consistency) and make sure it’s piping hot. Heat your dinner plates in the microwave.
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Carve the turkey and spoon the remaining resting juices over the top to help keep it moist.
13:00pm: Dinner is served! If you prefer your veg a little crispier, you can leave for an extra 10 minutes – don’t worry, everything will stay warm.
Enjoy your Christmas Dinner!