Timings to serve at 5pm

 

Christmas Dinner For 2

TOTAL COOK TIME: 1 hour 30 mins

 

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Stage One : The Defrost (Don’t skip this bit!)

 

24th December: Before you go to bed on Christmas Eve, take your Turkey out of the freezer. Remove all the packaging, put it on a plate, cover loosely with clingfilm and pop it in the fridge. It will need at least 12 hours to defrost but, if your fridge is turned right down, it may take a little longer. 

 

Stage Two: Christmas Day

You Will Need:

  • 4 medium baking trays

  • 2 saucepans

  • Vegetable or rapeseed oil for the potatoes

  • Enough foil to cover the turkey while it’s resting

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.

 

15:30pm: Fire up your oven to 170°C fan / 190°C electric / Gas 5 and preheat.

  • Take the Carrots, Parsnips, Brussels Sprouts & Buttered Leeks, Pigs in Blankets & Traditional Gravy out of the freezer and leave on the side for later (but keep your roast potatoes in the freezer until ready to cook!).

15:45pm: Put the defrosted Turkey on a tray, cover loosely with foil, and put it on the middle shelf of the oven to start cooking.

16:00pm: Drizzle some oil (approx. 4tbsp) onto a medium baking tray for your Roast Potatoes and place it on the top shelf to heat up.

16:05pm: 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.

  • Remove all the packaging from the Pigs in Blankets, then put them on a baking tray on the bottom shelf to start cooking.

16:15pm: 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.

16:25pm: Separate and turn the Pigs in Blankets, dispersing them in an even layer on the baking tray.

  • Remove the foil from the Turkey and return it to the middle shelf of the oven.

16:45pm: Remove the Turkey from the oven, cover with foil and leave it to rest (we’ll use the resting juices later).

  • Turn the oven up to 200°C fan / 220°C electric / Gas 7

  • Turn your Parsnips, Carrots and Roast Potatoes so they cook evenly.

  • Pop the Traditional Gravy into a pan on a medium heat until it starts to simmer. Turn down to a low heat, pour half of the resting juices from the Turkey into the Gravy and keep warm until you’re ready to serve.

  • Decant the Brussels Sprouts & Buttered Leeks into a large saucepan with 2tbsp of water with the lid off. Cook over a low heat, stirring occasionally.

16:55pm: 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.

  • Carve the turkey and spoon the remaining resting juices over the meat to help keep it moist.

17:00pm: Remove everything from the oven or, if you prefer your veg or Pigs in Blankets a little crisper, you can cook them for a further 10 mins. Ensure everything is piping hot.

Enjoy your Christmas Dinner!