Timings to serve at 1pm
TOTAL COOK TIME: 3 hours 20 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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3 large baking tray
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1 medium baking tray
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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.
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If cooking one of our Stuffed Thigh of Turkey, fully defrost as above, place on one side of a large baking tray that the Crown of Turkey will be cooked on, and put in a preheated oven 30 mins before you the Crown of Turkey is due to go in. Continue to follow the same steps as with the Crown.
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2hr 10mins – foil on 30 mins - foil off.
9:40am: Fire up your oven to 170°C fan / 190°C electric / Gas 5 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 roast potatoes in the freezer until ready to cook!)
9:55am: Place the defrosted Crown of Turkey on a tray, cover loosely with foil and put it on the middle shelf in your preheated oven.
11:40am: Remove the foil from the turkey and put it back on the middle shelf of the oven.
11:50am: Remove all the packaging from the Pigs in Blankets and remove the sleeve & film from Pork & Apricot Stuffing, then put them on a baking tray on the bottom shelf to start cooking.
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Drizzle some oil (approx. 4tbsp) onto a large baking tray for your potatoes and pop it on the top shelf to heat.
11:55am: 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.
12:05pm: Remove the Turkey from the oven, cover with foil and leave to rest (we’ll use the resting juices later).
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Separate and turn the Pigs in Blankets and pop them back on the bottom shelf of the oven.
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Turn the oven up to 190°C fan / 210°C electric / Gas 6.5.
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Empty the Carrots and Parsnips on to a large baking tray, spreading them out as evenly as possible, and put on the middle shelf.
12:35pm: Turn the Roast Potatoes, Parsnips, Carrots and Pigs in Blankets to ensure they cook evenly.
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Put the Traditional Gravy into a large pan, add 4tbsp 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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Decant the Brussels Sprouts & Buttered Leeks into a large saucepan with 4tbsp of water. Cook over a low heat without a lid, so that you are able to stir occasionally.
12:45pm: Remove the Pork & Apricot Stuffing from the oven, cover in foil and leave to rest.
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Turn the oven up to 200°C fan / 220°C electric / Gas 7
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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 crispy) leave them in with the Carrots, Parsnips and Roast Potatoes. But remember to keep an eye on them!
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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.
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Carve the turkey and spoon half of the resting juices over the top to help keep it moist.
12:55pm: Turn up the heat on the Brussels Sprouts & Buttered Leeks for 5 mins, stirring regularly. Add as much of the remaining 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.
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!