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How to Cook a Christmas Turkey

How to Cook a Christmas Turkey

Besides opening presents on Christmas morning, Christmas dinner is one of the highlights of the holiday season. It’s a time for families and friends to come together and enjoy a meal sitting around the table. What you serve is special and takes thought to prepare and serve. A turkey is an easy and classic main course to serve that can feed the whole family.

The first step is to brine your fresh (not frozen) turkey. This involves soaking the turkey in a salty solution long enough for the salt to infiltrate the flesh, resulting in a juicer and tastier turkey. You can buy ready-made brining solutions or make your own. First, remove the innards (you can save these to make a broth for the stuffing: put into a saucepan, cover with water, add salt, and simmer for about an hour). Place the turkey (breast side down) into the brine solution, making sure the cavity gets filled. Place in a brining bag, seal tightly, and place in the refrigerator overnight.

Remember to handle raw turkey with caution. Be sure to always use separate cutting boards and utensils and avoid contact with other foods. Wash your hands with soap and warm boards and utensils and avoid contact with other foods.

An hour before roasting, take the turkey out of the refrigerator and place in the roasting pan to dry and take the chill off the meat. This helps the turkey cook faster and promotes even browning and crisping.

Since stuffing your turkey adds cooking time, we opt to stuff with aromatics instead. Stuff the inside of the turkey with half an onion (peeled and quartered), lemon halves, a few smashed garlic cloves, and herbs like parsley, sage, rosemary, and thyme. Rub the skin with melted butter or olive oil and sprinkle with black pepper (omit salt because it has been brined). Truss your turkey by tying the legs together with kitchen string and tucking the wing tips under.

Roast the turkey at 500 degrees for 30 minutes. Then cover the breast area with aluminum foil, reduce heat to 350 degrees, add 2 cups of water or broth to the roasting pan, and cook until the internal temperature reaches 165 degrees. The rule of thumb is about 13 minutes per pound. Baste frequently, to promote even browning, but be sure to keep the oven door shut in between basting so the heat doesn’t escape.

Turkey Weight

Roasting Time (Unstuffed)

Roasting Time (Stuffed)

4 to 6 pounds

1½ to 2 ½ hours

2 ½ to 3 hours

6 to 8 pounds

2 ½ to 3 hours

3 to 3 ½ hours

8 to 12 pounds

3 to 4 hours

3½ to 4½ hours

12 to 16 pounds

4 to 5 hours

4½ to 5½ hours

16 to 20 pounds

5 to 5½ hours

5 ½ to 6 hours

20 to 24 pounds

5½ to 6 hours

6 to 6½ hours

When the turkey has reached the desired temperature, remove from the oven, and tilt the bird so the inside liquids run out into the pan. Lift the whole turkey and transfer to a clean cutting board. Tent the turkey with foil and let it rest for 30 minutes before carving. Reserve the drippings for the gravy.

For the gravy, transfer the drippings to a saucepan and ladle off any excess fat. In a separate bowl, whisk together cornstarch and water (just enough so the cornstarch is absorbed), and stir into drippings. Stir constantly until the mixture thickens. Season the gravy with salt, pepper, and herbs to taste.

So, there you have it — one moist, juicy, and tender turkey. Follow these simple tips to cook one delicious turkey.

For more holiday cheer, visit The Daily Meal’s Ultimate Guide to Christmas!

Emily Jacobs is the Recipe editor at The Daily Meal. Follow her on Twitter @EmilyRecipes.


SatriaR Corner

Cooking Boned And Rolled Turkey : How To Cook Christmas Turkey And Ham Made Easy - The rolled turkey slices wonderfully making perfect sandwiches if any leftovers survive until the next day… cut flesh from shoulder blade near wing and remove bone.. With a sharp and pointed knife, begin at the extremity of the wing, and pass the knife down close to the bone, cutting all the flesh from the bone, and preserving the skin whole Sign up for my free weekly newsletter! This recipe, from the los angeles chef suzanne goin, has the usual. By removing the bones and rolling the meat with the stuffing, it. Boned and rolled turkey breast.

Run the knife down each side of the breast. I just got a 14lb boned ,rolled and stuffed turkey.but keep getting different cooking times.some say 20mins per pound some say 34. Its that time of year when we all eat turkey,today i will show you how to bone and roll a turkey ,this speeds up cooking times makes carving so easy and gives you the option of stuffing it. With a sharp and pointed knife, begin at the extremity of the wing, and pass the knife down close to the bone, cutting all the flesh from the bone, and preserving the skin whole Piece of chicken, boned side up, between 2 pieces.

Rolled Turkey Breast With Cranberry Stuffing Recipes Delicious Com Au from img.delicious.com.au When you reach the wing joint, sever cook for 10 minutes, stirring occasionally, until onion is soft and translucent but not brown. Your butcher will happily bone and roll the turkey for you, just be sure to bring the prepared stuffing with you and they can pop it in for you. Lay out the turkey so you have both boned out legs closest to you. Season with salt and pepper. Run the knife down each side of the breast. Rolled and boned turkey can roast in the oven for about 3 hours. Completely encase the turkey in the two layers of foil and secure with cook's string at regular. Be sure to grab one of our delicious free range turkeys for the best flavour and quality.

Home » recipes » recipes » rolled and boned turkey breast.

How do you know when turkey roll is cooked? Prepping and cooking your thanksgiving turkey is no small endeavor. Home » recipes » recipes » rolled and boned turkey breast. Piece of chicken, boned side up, between 2 pieces. An alternative is to place softened butter (see below) under the skin on here's our guide on how long to roast a turkey. Tied into a roast, the meat is more dense. Rolled and boned turkey can roast in the oven for about 3 hours. No matter what the cut of turkey, baste regularly. Six steps to cooking a boned and rolled turkey. Whilst this is much smaller than a whole bird it is still a substantial joint so you need to allow sufficient cooking times. I just got a 14lb boned ,rolled and stuffed turkey.but keep getting different cooking times.some say 20mins per pound some say 34. By removing the bones and rolling the meat with the stuffing, it. The rolled turkey slices wonderfully making perfect sandwiches if any leftovers survive until the next day… cut flesh from shoulder blade near wing and remove bone.

All bones removed and an even shape make for very easy carving. When you're making a turkey, making stock with the bones is the logical next step this recipe, from the los angeles chef suzanne goin, has the usual aromatics — carrots, celery, onions — plus roasting the bones and the vegetables in the same pan streamlines the process and adds depth of flavor. But i must admit it's not any special cooking skills. When you reach the wing joint, sever cook for 10 minutes, stirring occasionally, until onion is soft and translucent but not brown. Some turkey lovers insist brining is essential to making the bird juicy and tender.

Rotisserie Boned And Rolled Turkey The Fat Duck Group from www.thefatduckgroup.com Learn how to make an amazing turkey roulade for. How long to cook the turkey? An alternative is to place softened butter (see below) under the skin on here's our guide on how long to roast a turkey. But i must admit it's not any special cooking skills. Roast the turkey in the oven for 20 minutes, then lower the temperature to 200°c/gas mark 6 and continue to cook the joint for the remainder of the cooking time, uncovering the turkey for the last 15 to 20 minutes to brown the skin. This recipe will help you cook the. This rolled turkey recipe offers satisfying, boneless slices that contain both white and dark meat and savory stuffing. By removing the bones and rolling the meat with the stuffing, it.

Boned and rolled turkey breast.

Home » recipes » recipes » rolled and boned turkey breast. All reviews for boned, rolled, and tied turkey. I still can't believe that we pulled it off in a hotel room while traveling! When it comes to the cooking time for your bird, you should be more concerned with the temperature of the meat than the. With a sharp and pointed knife, begin at the extremity of the wing, and pass the knife down close to the bone, cutting all the flesh from the bone, and preserving the skin whole Your butcher will happily bone and roll the turkey for you, just be sure to bring the prepared stuffing with you and they can pop it in for you. Also, a stuffed turkey takes more time to cook than an unstuffed one, so time your preparations accordingly. By removing the bones and rolling the meat with the stuffing, it. Whilst this is much smaller than a whole bird it is still a substantial joint so you need to allow sufficient cooking times. This recipe will help you cook the. Place in the oven for 15 minutes to colour and seal the turkey, then reduce the temperature to 130˚c and cook for around 1 hour 45 minutes, or until the internal temperature is 68˚c (use a meat thermometer to check). We have put together some useful hint and tips to cook the perfect roast turkey. How long to cook the turkey?

When it comes to the cooking time for your bird, you should be more concerned with the temperature of the meat than the. This recipe, from the los angeles chef suzanne goin, has the usual. Whilst this is much smaller than a whole bird it is still a substantial joint so you need to allow sufficient cooking times. I just got a 14lb boned ,rolled and stuffed turkey.but keep getting different cooking times.some say 20mins per pound some say 34. Tied into a roast, the meat is more dense.

Boned And Rolled Turkey Breast from img.taste.com.au Its that time of year when we all eat turkey,today i will show you how to bone and roll a turkey ,this speeds up cooking times makes carving so easy and gives you the option of stuffing it. Some turkey lovers insist brining is essential to making the bird juicy and tender. How long to cook the turkey? Home » recipes » recipes » rolled and boned turkey breast. The rolled turkey slices wonderfully making perfect sandwiches if any leftovers survive until the next day… cut flesh from shoulder blade near wing and remove bone. Cook, stirring occasionally, until onion is soft and translucent but not brown, about 10 minutes. Be sure to grab one of our delicious free range turkeys for the best flavour and quality. No estimating cooking times based on.

For meal plans, cooking tips and new recipes.

I still can't believe that we pulled it off in a hotel room while traveling! Home » recipes » recipes » rolled and boned turkey breast. Prepping and cooking your thanksgiving turkey is no small endeavor. Lay out the turkey so you have both boned out legs closest to you. For meal plans, cooking tips and new recipes. I still can't believe that we pulled it off in a hotel room while traveling! Sign up for my free weekly newsletter! Learn how to make an amazing turkey roulade for. When you're making a turkey, making stock with the bones is the logical next step this recipe, from the los angeles chef suzanne goin, has the usual aromatics — carrots, celery, onions — plus roasting the bones and the vegetables in the same pan streamlines the process and adds depth of flavor. To check that the turkey is cooked, push a fi ne skewer into the centre of the meat. All reviews for boned, rolled, and tied turkey. Brush turkey with butter and season. Clean the turkey as usual.

Source: images.saymedia-content.com

To check that the turkey is cooked, push a fi ne skewer into the centre of the meat. Completely encase the turkey in the two layers of foil and secure with cook's string at regular. Its that time of year when we all eat turkey,today i will show you how to bone and roll a turkey ,this speeds up cooking times makes carving so easy and. Also, a stuffed turkey takes more time to cook than an unstuffed one, so time your preparations accordingly. When you're making a turkey, making stock with the bones is the logical next step this recipe, from the los angeles chef suzanne goin, has the usual aromatics — carrots, celery, onions — plus roasting the bones and the vegetables in the same pan streamlines the process and adds depth of flavor.

To check that the turkey is cooked, push a fi ne skewer into the centre of the meat. Be sure to grab one of our delicious free range turkeys for the best flavour and quality. Boned, rolled, and tied turkey recipe. Place in the oven for 15 minutes to colour and seal the turkey, then reduce the temperature to 130˚c and cook for around 1 hour 45 minutes, or until the internal temperature is 68˚c (use a meat thermometer to check). Cooking times will vary according to the weight of your turkey or turkey joint, but as a guide it is a good idea to allow 20 minutes per kg, plus 70 minutes if the mark 4.

Source: www.onceuponachef.com

Be sure to grab one of our delicious free range turkeys for the best flavour and quality. Home » recipes » recipes » rolled and boned turkey breast. All bones removed and an even shape make for very easy carving. We have put together some useful hint and tips to cook the perfect roast turkey. The rolled turkey slices wonderfully making perfect sandwiches if any leftovers survive until the next day… cut flesh from shoulder blade near wing and remove bone.

Source: www.herbfedpoultry.co.uk

Rolled and boned turkey can roast in the oven for about 3 hours. This recipe will help you cook the. Run the knife down each side of the breast. Its that time of year when we all eat turkey,today i will show you how to bone and roll a turkey ,this speeds up cooking times makes carving so easy and. How long to cook the turkey?

Serve with a variety of colourful. All bones removed and an even shape make for very easy carving. Season with salt and pepper. But i must admit it's not any special cooking skills. I still can't believe that we pulled it off in a hotel room while traveling!

Source: thumbs.dreamstime.com

By removing the bones and rolling the meat with the stuffing, it. Home » recipes » recipes » rolled and boned turkey breast. Run the knife down each side of the breast. Learn how to cook boned turkey legs with stuffing from scratch at home. When it comes to the cooking time for your bird, you should be more concerned with the temperature of the meat than the.

Its that time of year when we all eat turkey,today i will show you how to bone and roll a turkey ,this speeds up cooking times makes carving so easy and. Place in a roasting pan and cover with foil. Piece of chicken, boned side up, between 2 pieces. Prepping and cooking your thanksgiving turkey is no small endeavor. I still can't believe that we pulled it off in a hotel room while traveling!

Source: images.immediate.co.uk

No estimating cooking times based on. Boned and rolled turkey breast. We have put together some useful hint and tips to cook the perfect roast turkey. Place in a roasting pan and cover with foil. Completely encase the turkey in the two layers of foil and secure with cook's string at regular.

Source: www.onceuponachef.com

How long to cook the turkey? Whilst this is much smaller than a whole bird it is still a substantial joint so you need to allow sufficient cooking times. Sign up for my free weekly newsletter! No matter what the cut of turkey, baste regularly. The rolled turkey slices wonderfully making perfect sandwiches if any leftovers survive until the next day… cut flesh from shoulder blade near wing and remove bone.

Source: st3.depositphotos.com

Cook, stirring occasionally, until onion is soft and translucent but not brown, about 10 minutes.

/> Source: food-images.files.bbci.co.uk

All reviews for boned, rolled, and tied turkey.

Source: www.theflavorbender.com

Roast the turkey in the oven for 20 minutes, then lower the temperature to 200°c/gas mark 6 and continue to cook the joint for the remainder of the cooking time, uncovering the turkey for the last 15 to 20 minutes to brown the skin.

Source: www.sprinklesandsprouts.com.au

Place in the oven for 15 minutes to colour and seal the turkey, then reduce the temperature to 130˚c and cook for around 1 hour 45 minutes, or until the internal temperature is 68˚c (use a meat thermometer to check).

Ovens vary, so check regularly throughout cooking.

Source: www.deliciousmagazine.co.uk

Tied into a roast, the meat is more dense.

Source: pritchettsbutchers.co.uk

Ovens vary, so check regularly throughout cooking.

Source: recipeforperfection.com

Learn how to make the homemade stuffing for this turkey recipe at home.

How long to cook the turkey?

Source: d3lp4xedbqa8a5.cloudfront.net

Its that time of year when we all eat turkey,today i will show you how to bone and roll a turkey ,this speeds up cooking times makes carving so easy and gives you the option of stuffing it.

Completely encase the turkey in the two layers of foil and secure with cook's string at regular.

Source: st3.depositphotos.com

Piece of chicken, boned side up, between 2 pieces.

Source: images.immediate.co.uk

This recipe, from the los angeles chef suzanne goin, has the usual.

Source: www.midwestmeats.com.au

Lay out the turkey so you have both boned out legs closest to you.

Boned and rolled turkey breast.

Source: www.onceuponachef.com

Roast the turkey in the oven for 20 minutes, then lower the temperature to 200°c/gas mark 6 and continue to cook the joint for the remainder of the cooking time, uncovering the turkey for the last 15 to 20 minutes to brown the skin.

Source: www.deliciousmagazine.co.uk

This recipe, from the los angeles chef suzanne goin, has the usual.

Place in a roasting pan and cover with foil.

This rolled turkey recipe offers satisfying, boneless slices that contain both white and dark meat and savory how to disinfect your kitchen and your food during the coronavirus outbreak.

Source: www.theflavorbender.com

All bones removed and an even shape make for very easy carving.

This rolled turkey recipe offers satisfying, boneless slices that contain both white and dark meat and savory stuffing.

Source: thumbs.dreamstime.com

Whilst this is much smaller than a whole bird it is still a substantial joint so you need to allow sufficient cooking times.

How to cook a turkey, how to carve a turkey, how to truss a turkey, holiday stuffed turkey, stuffed turkey breast, deep fried stir together bread crumbs, snipped.

Source: thumbs.dreamstime.com

We have put together some useful hint and tips to cook the perfect roast turkey.


How to cook turkey: 4 alternative recipe ideas to try for Christmas Day

Image: Recipe by Maple from Canada

If this year has taught us anything, it’s adapting to different circumstances, and trying new things. So how about taking this mentality into the kitchen with you this festive season, and having a go at one of these alternative turkey dinner recipes?

From enjoying your turkey in the form of a wellington, to smoking it on the barbecue, these four unique recipes are sure to help you do something a little different this Christmas Day.

Read more: How to cook the perfect Christmas turkey

One Pan Roast Turkey with Maple Croutons

A traditional turkey recipe with a Canadian twist, this basil-butter glazed turkey crown is served with home-made, crispy maple-glazed croutons.

Ingredients:

  • 2.2kg turkey crown
  • 185g softened unsalted butter
  • 25g chopped basil
  • 680 grams of thick sliced white bread
  • 2 tablespoons pure Canadian maple syrup (preferably golden colour for its delicate flavour)
  • Salt and pepper, to season

Method:

  1. Preheat the oven to 210°C
  2. Cream 3/4 of the butter with the chopped basil, salt and pepper
  3. Gently push half of the butter mixture under skin of the bird and spread the remaining mixture on top
  4. Place the turkey skin-side-up in a large roasting tin and cook at 210°C for 10 – 15 minutes until the top is brown
  5. Remove from the oven and cover with foil
  6. Turn the oven down to 200°C and cook the turkey for an hour and 10 minutes
  7. Whilst the turkey is roasting, prepare the croutons by removing the crusts from the bread and cutting into 1cm cubes
  8. Fry the croutons in the remaining butter until golden and drizzle with maple syrup
  9. Add the croutons to the roasting tin and cook with the turkey for a further 10-15 minutes
  10. Check the turkey is cooked through then transfer to a carving board, cover with tin foil and let it rest for 20 minutes
    Slice and serve with the croutons

Turkey and Black Pudding Ballotine

Image: Courtesy of James Cochran and Great British Chefs for Clonakilty Blackpudding.

Served with smoked bacon jam, onions, walnut crumble and pickled cranberries, this recipe is ideal for smaller gatherings – which will be the case for many this Christmas. Just remember to prepare the cranberries a few days in advance – as they will take a few days to pickle.

Ingredients:

For the ballotine:
  • 1 turkey breast
  • 500g of Clonakilty Black Pudding
  • 250g of smoked streaky bacon
  • Salt
  • freshly ground black pepper
For the smoked bacon jam:
  • 1 tbsp of vegetable oil
  • 2 onions, finely diced
  • 3 garlic cloves, finely chopped
  • 500g of smoked streaky bacon, finely chopped or minced
  • 250g of white wine vinegar
  • 125g of caster sugar
  • 8 sage leaves, finely sliced
For the onions:
  • 6 Roscoff onions
  • 1 tbsp of vegetable oil
  • 1/2 bunch of thyme
  • 6 garlic cloves, bashed but with the skins left on
For the Pickled Cranberries:
  • 150g of cranberries
  • 150ml of water
  • 100g of white wine vinegar
  • 50g of caster sugar
For the Walnut Crumble:

Method:

  1. Begin by making the pickled cranberries, as these need to be made in advance. Place the water, vinegar and sugar in a pan and bring to the boil to dissolve the sugar. Pour over the cranberries and leave to pickle for at least a few days in the fridge.
  2. Butterfly the turkey breast ,ensuring you have the same width of meat across the whole breast. If it is uneven, place a sheet of greaseproof paper over and bash to an even width with a rolling pin. Season with salt and pepper.
  3. Discard the skin of the black pudding then blitz in a blender to form a paste. Transfer to a piping bag, then pipe the black pudding down the centre of the breast lengthways. Tightly roll the turkey up into a cylinder.
  4. Lay the bacon rashers out on a sheet of baking paper, slightly overlapping so there are no gaps to create a sheet of bacon. Place another piece of baking paper on top and use a rolling pin to apply pressure to the bacon, helping it to stick together.
  5. Remove the top layer of paper, then place the turkey in the bottom third of the rectangle of bacon. Lift up the bottom sheet of paper to help tightly wrap the bacon around the turkey. Remove the paper, then roll the ballotine very tightly in 3 layers of cling film. Tie up the ends and refrigerate for at least 1 hour.
  6. Once rested, set up a steamer oven or steamer basket large enough to hold the turkey. Steam the turkey (still in its cling film) until a thermometer inserted into the centre reads 70°C (this should take around 45 minutes to 1 hour). After the turkey reaches this temperature, place it in iced water to halt the cooking process, then set aside. Leave the ballotine in the cling film to ensure it keeps its neat shape.
  7. Next, make the bacon jam. Sweat the diced onions and garlic in a splash of vegetable oil over a low heat for 20 minutes, or until very soft and only a pale golden colour. Add the bacon and cook for a further 10-15 minutes, then add the sugar and vinegar and reduce down slowly to a jam consistency. Be careful not to cook the jam down too much, otherwise it will solidify when cool.
  8. Once you’re happy with the consistency, leave the jam to cool slightly then pulse in a blender for a more consistent texture. Stir through the julienned sage and set aside.
  9. For the onions, preheat an oven to 200°C/gas mark 6. Cut each onion in half horizontally (keeping the root attached as it keeps the onion together whilst cooking) and peel. Season with salt.
  10. Heat the vegetable oil in a pan and add the onions cut-side down until nicely caramelised. Once you are happy with the colour, place the onions in a tray on top of the thyme and garlic and cook in the oven for 9-12 minutes (depending on size). Remove the outer layer and set aside to reheat before serving.
  11. Turn the oven down to 180°C/gas mark 4 and toast the walnuts for 9 minutes. Once cooled, transfer to a blender and blitz to a crumble texture.
  12. Now all elements of the dish are ready, you can finish the turkey. Turn the oven up to 200°C/gas mark 6, remove the cling film from the ballotine and carefully caramelise in a pan so the bacon crisps up and takes on a nice colour. Transfer to the oven for 14 minutes to finish heating through, then rest in a warm place for 5 minutes whilst you reheat the other elements.
  13. Carve the turkey into 6 slices then plate up with the roast onions and a spoonful of bacon jam. Sprinkle over the walnut crumble and dot around the drained pickled cranberries.

Bacon Weaved, Maple Glazed Smoked Turkey

Image: Recipe developed by chef ambassadors for Maple from Canada, Samantha and Shauna, from Hang Fire Southern Kitchen.

This turkey breast recipe brings maple syrup and streaky bacon into play. Forget the oven, and instead smoke this showstopper on a barbecue, for a subtly woody flavour.

  • 1 large turkey breast (2-2.25kg)
  • 600g thick cut unsmoked streaky bacon
  • 30g fine sea salt
  • 20g maple sugar
  • 1 cinnamon stick
  • Rind and juice of a clementine
  • 3 fresh rosemary sprigs
  • 4 cloves
  • 6 whole black peppercorns
  • 1 lemon, quartered
  • Small bunch of fresh thyme
  • Small bunch of fresh sage
  • 2 tsp finely ground black pepper
  • 3 star anise
  • 2 litres of water
  • 100ml pure Canadian maple syrup (preferably dark syrup for its robust taste
  • 3 tbsp Worcestershire sauce
  • 3 tbsp Dijon mustard
  • 2 tbsp rapeseed or groundnut oil
  1. Put all the brining ingredients in a large pan along with the water. Stir over medium heat for 15 minutes, until the sugar and salt have fully dissolved. Take off the heat and allow to completely cool to at least room temperature.
  2. To prepare the turkey breast, remove the skin, it should simply pull off with a little pressure. We usually keep the skin and any trimmed excess fatty bits to make a turkey gravy.
  3. Put your turkey in a large container and pour the brine over, making sure it is fully submerged. Transfer to the fridge and allow to brine for 24 hours before cooking.
  4. Set out 7-8 slices of bacon vertically, and just touching each other, on a large piece of parchment paper. The process involves laying strips of bacon horizontally across and flipping up every other vertical strip so you alternate and ‘weave’ between each slice.
  5. Try to avoid any gaps in between, so you get a full coverage of bacon.
  6. Put all the maple glaze ingredients into a clean jar with a secure lid, shake vigorously until combined.
  7. Set aside and leave at room temperature until ready to use (you may need to give it another shake before you use it).
  8. After 24 hours, remove the turkey from the bring and pat dry with a paper towel. Place the smooth side of the breast down into the centre of the bacon weave. Using the parchment paper, fold both sides over the breast and tuck in the bacon.
    Flip back over, neaten up any stray bits of bacon and you’re ready to smoke it on the barbecue. We usually season with just cracked black pepper (no need for any salt).
  9. Set your grill up for indirect heat at around 250°F/120-122°C. If you have a fine grill, or silicon mesh baking sheet, set your bacon weaved turkey on that, with a grill pan underneath the grates to catch any juices. You can use cherry wood for the colour and subtle flavour but any fruit wood will give a subtle and wonderful flavour to the turkey.
  10. Smoke your turkey breast for 3 – 4 hrs, depending on the consistency of heat.
  11. Glaze the turkey when it’s almost cooked – so around 70-72°C. Simply, and slowly, pour the glaze over from the jar, using a little pastry or silicone brush to ensure the breast is fully coated in the glaze. Continue to cook the turkey until it reaches 75°C.
  12. Rest your turkey for at least 30 minutes before carving and serving.

Turkey Wellington

Image: Recipe created for The Cherry Tree by Delia-Maria Asser

This recipe created by Delia-Maria Asser, a finalist in the 2019 MasterChef competition, is a twist on the classic and guaranteed to be a hit. Serve alongside her sticky Ale Chutney Brussel Sprouts with Bacon and Chestnuts and your other favourite Christmas trimmings.

Ingredients:

  • 1 pack ready rolled puff pastry
  • 400g turkey breast
  • 6 rashers streaky bacon
  • Bunch of sage
  • 1 red onion
  • 200g mushrooms (mix of white and chestnut)
  • Splash of sherry/brandy
  • Olive oil
  • Salt and pepper to season
  • Jar of The Cherry Tree ‘Spiced Plum and Cranberry Sauce’
  • Egg yolk for brushing

Method:

  1. Finely chop the red onion. Heat a glug of olive oil in a frying pan and sweat the onion until translucent. Slice the mushrooms and add these to the onion.
  2. Add a large splash of sherry or brandy to the mushrooms and allow the alcohol to cook off. Cook for another 5 minutes until all the liquid has evaporated. Remove the mushrooms from the heat and allow to cool. Blend once cooled to a chunky pâté consistency and season. Keep for later.
  3. Prepare the wellington – firstly take a large piece of cling film for your turkey breast. Place six rashers of bacon next to one another, slightly overlapping the sides on top of the clingfilm.
  4. Take your turkey breast and remove any fat or skin. Butterfly it, slicing it open so that it is still one breast but has a large surface area. Once you have done this, tenderise it by pounding it with a mallet.
  5. Now we will stuff and roll the turkey breast. Down the middle of the breast, spoon 2-3 tbsp of the Cherry Tree Spiced Plum and Cranberry sauce and spread this across the breast. Arrange a line of sage leaves in the centre of the breast.
  6. Tightly roll the breast from one side to the other, until you form each breast into a tight cylinder. Place the turkey on top of the bacon. Then use the clingfilm to roll the bacon around the turkey, ensuring that it stays tight. Wrap the sausage shaped turkey breast in cling film, really tightly and knot both ends.
  7. Warm water gently in a saucepan, or if you have a sous-vide machine, heat to 61°C. You will essentially be poaching the turkey whilst it is still wrapped in clingfilm so DO NOT allow the water to boil or really even simmer. Use a thermometer to intermittently check your water, trying not to let it go above 65°C. Poach the turkey for around 45 minutes. It will still feel soft but this is fine as it will cook slightly more in the oven! Cooking your turkey this way also means that it will still be soft and succulent even after being baked in the pastry.
  8. Remove from the pan and plunge into ice-water. Allow to cool thoroughly.
  9. Prepare your pastry. Remove from the fridge 10 minutes before using. Ready-rolled pastry should already be rolled to the required thickness of a one-pound coin. Unwrap your sheet and spread the mushroom duxelles all over, leaving a border around it. Place your turkey in the middle and wrap the pastry around it.
  10. Refrigerate until ready to bake. You can also freeze if making in advance before Christmas. Brush with the egg yolk wash before placing in the oven.
  11. Bake at Gas Mark 6/200°C/400°F for 45 mins to an hour from chilled or for 1 hour 15 mins to 1 hour 20 mins from frozen until golden and crisp

Fancy doing something a little different with your turkey this year? Tweet us@goodhomesmag or post a comment on ourFacebook page.


How Long Does It Take to Cook a Turkey?

Knowing how much the turkey weighs will be an added advantage to know how long will it take to cook. The best way to find out if the turkey is cooked is by checking the temperature. According to the USDA, the turkey is safe to eat if cooked to a minimum internal temperature of 165°F as measured with a food thermometer. You need to check the temperature of the innermost part of the thigh and wing and the thickest part of the breast. The minimum internal temperature should reach 165°F for safety.

The cooking time for unstuffed, stuffed, and frozen turkey will not be the same. The following table shows the cooking time as per USDA standards using a 325°F oven and a fully defrosted or fresh bird. A frozen turkey will take at least 50% longer than the recommended times.

Unstuffed Time
4 to 8 pounds (breast) 1 ½ to 3 ¼ hours
8 to 12 2 ¾ to 3 hours
12 to 14 3 to 3 ¾ hours
14 to 18 3 ¾ to 4 ¼ hours
18 to 20 4 ¼ to 4 ½ hours
20 to 24 4 ½ to 5 hours

Stuffed Time
4 to 6 pounds (breast) Usually not applicable
6 to 8 pounds (breast) 2 ½ to 3 ½ hours
8 to 12 3 to 3 ½ hours
12 to 14 3 ½ to 4 hours
14 to 18 4 to 4 ¼ hours
18 to 20 4 ¼ to 4 ¾ hours
20 to 24 4 ¾ to 5 ¼ hours


How to prep and roast your Christmas turkey

For many of us, cooking the perfect Christmas turkey can be daunting. Whether it's ensuring the bird is roasted for long enough, or what to do with it once it's cooked, a festive bird can make even the most confident of cooks break into a sweat.

But no fear. this Christmas turkey guide is all you need to ensure your table centrepiece is perfect this festive season.

WHEN TO TAKE THE TURKEY OUT OF THE FRIDGE:

Your turkey should be removed from the fridge an hour before you stuff it to let it come up to room temperature.

HOW TO PREPARE YOUR TURKEY:

1. Place turkey, breast up, on a boad. Lift up neck flap and and put stuffing inside neck cavity (permitting giblets have already been removed).

2. Pull neck flap back down over the stuffing and secure the skin with a skewer.

3. Spread softened buter all over the turkey breast, legs and wings.

4. Lay bacon rashers across the entire bird, then season well.

COOKING TIMES:

The time it takes to cook your bird depends on its weight. Always weigh the turkey once it's stuffed and prepared. Allow 30-35min per kg (2lb 2oz).

HOW TO ROAST YOUR TURKEY:

1. Line a roasting tin with two sheets of foil big enough to cover the turkey. Lay turkey in the roasting tin and loosely bring the foil over and pinch to seal.

2. Cook in the oven at 190°C (170°C fan) mark 5, for your calculated time. Remove the foil for the last 45 min of cooking.

3. Baste your turkey at least three times during cooking. If the skin is browning too quickly, cover with foil again.

HOW TO CHECK IF TURKEY IS COOKED:

Insert a fork into the thickest part of the thigh and ensure that the juices run clear. If the juice is a little red, return to the oven and check every 10-15min.

If you're using a meat thermometor, the temperature needs to read 78°C when inserted into the thickest part of the breast.

AFTER REMOVING FROM OVEN:

Once you're satisfied the turkey is cooked, transfer to a board and cover with a layer of foil and clean tea towels to keep the heat in. Leave to rest in a warm place for between 30min to 1 1/4hr.

Set aside the tin to make gravy, and serve on a warm platter.

For the full video, see below:

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How to cook the perfect Christmas turkey, according to Wolfgang Puck

When it comes to preparing the perfect Christmas dinner, the options are endless - with countless sides and mains to choose from.

However, for many families, sitting down to Christmas dinner wouldn’t be complete without a roast turkey.

Despite the common claim that turkeys are the driest of birds, and lack flavour in comparison to other poultry options, it is possible to make a delicious, moist Christmas turkey, according to celebrity chef Wolfgang Puck, who shared with The Independent his own tips for cooking turkey.

According to Puck, preparing the perfect Christmas turkey starts with choosing the right bird - which should not be the largest option in the store.

“I prefer not too big,” he told us. “Like 15 or 16 pounds. In America, they offer 30 or 40-pound turkeys and the breasts are always dried out.”

That's the stuff: Bill Granger's stress-free Christmas recipes

1 /3 That's the stuff: Bill Granger's stress-free Christmas recipes

That's the stuff: Bill Granger's stress-free Christmas recipes

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That's the stuff: Bill Granger's stress-free Christmas recipes

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That's the stuff: Bill Granger's stress-free Christmas recipes

AN13601300Bill-Granger--Stu.jpg

After you’ve chosen a mid-size turkey, Puck recommends brining it overnight - with a solution of salt, peppercorn and rosemary or thyme - which will give it flavour and moisture.

“That is really the best thing,” he said of the brine. “And then when it is out of the brine, I dry it up really, really well and let it sit outside for a while.”

Once the turkey has reached room temperature, which is essential before placing it in the oven, Puck creates a compound butter of rosemary, black pepper, and sage and places it under the skin, “especially under the breast.”

Recommended

As for pre-oven seasoning, all you need is “a little pepper and olive oil and that’s it.”

The most important step is the cooking of the turkey - which Puck says is impossible without a meat thermometer.

“I think that the most important thing is that when you cook the turkey, not to cook it over,” he told us. “A meat thermometer is a good thing.”

Dismissing the typical rule of 20 minutes per pound, which is “way too much” and often results in an overcooked bird, Puck told us it all depends on your oven - as “the calibration of the oven is really important.”

Although cooking time depends on the size of the bird, turkeys are considered fully cooked at 165 degrees.


How To Cook Christmas Turkey

The first step in cooking a Christmas turkey is to allow the bird to come to room temperature. If you've purchased a frozen turkey be sure to thaw it according to the package directions. Once thawed you'll need to rinse the turkey and pat it dry.

For the ultimate Christmas turkey we suggest making a rub. We've listed our chosen ingredients but feel free to adjust with your favorite spices. Also, keep in mind the amount of salt will vary on the size of the bird. Here is our recommended ratio: 1 teaspoon of salt per one pound (about 450g) of turkey.

This is what you'll need for a 14lb (6.35 kg) turkey:

1 stick (8oz) of softened unsalted butter
4 tbsp kosher salt
1/2 tbsp ground black pepper
1 tbsp dried thyme

For stuffing the cavity (these ingredients will add flavor and are not intended for consumption)
1 onion sliced in half
1 lemon sliced in half
a handful of parsley or cilantro

Instructions

Preheat the oven to 325F (160C)

1. Put all the ingredients for the rub in a small bowl. Mix with a fork until fully combined into a smooth paste. Rub this all over the turkey including under the skin. Stuff the cavity with the onion, lemon and herbs.

2. Place the turkey on a roasting rack. Tuck the wings underneath the turkey. Tie the legs together with twine or with the turkey's own skin (watch the video below to learn how to do this):

3. Cover the roasting pan with foil. Roast covered for the first two hours. Then remove the foil and baste every 40 minutes. The total cooking time should be anywhere from 3 1/2 to 4 hours or until a meat thermometer inserted in the thickest part of the thigh reads 165F/80C (about 3 1/2 to 4 hours).

4. Allow the turkey to rest for 15 minutes before cutting into it. For a beautiful presentation serve the turkey on a bed of herbs or roasted vegetables.

*cooking times will vary according to size, a general rule of thumb is to cook the turkey 13 minutes per 500g (1.2 lbs)*

Now that you know how to cook Christmas turkey why not pick up some tips on carving your holiday bird? Just click here.


How to cook perfect roast turkey – the stress-free way!

Take all the stress out of Christmas dinner by cooking my foolproof whole roast turkey recipe. Deliciously juicy breast meat, crispy skin and absolutely no faff! Read on to discover how to cook perfect roast turkey – the stress-free way!

A stress-free Christmas dinner…

For many of us Christmas wouldn’t be Christmas without an impressive whole roast turkey taking centre stage on the Christmas lunch table.

But all too often, cooking that big ol’ turkey can cause much stress and frustration. It’s a meat most people only cook at Christmas and it’s often being cooked for guests too – only adding to the stress and desire to get it ‘just right’.

To help you cook that perfect roast turkey this year WITHOUT the stress, I’m sharing my perfect roast turkey recipe. Delicious juicy breast meat, crispy skin and absolutely no faff!

For more stress free Christmas recipes head over to my Easy Christmas Dinner Recipes for a fabulous collection of easy Christmas starters, mains, sides, sauces, vegetarian dishes and puddings.

Why is this turkey recipe so stress free?

A few reasons, first I have kept things really, really simple – no brining, no stuffing (I always cook my stuffing separately), no butter under the skin, no cooking upside-down, no other fancy cheffy techniques.

Second, keeping things really simple means very little hands on time – this turkey needs LESS THAN 10 MINUTES hands on time!!

Third, I’ve made sure this perfect roast turkey recipe really works with the rest of the Christmas lunch – too often recipes for roast turkey are given with no thought for what else is cooking – especially the fact that roast potatoes need a really hot oven to crisp up properly.

This recipe is timed so the roast potatoes can go into the oven at the same time as the oven gets turned up (for the last 30 minutes of turkey cooking time) and continue cooking while the turkey rests.

But just because this recipe is simple, doesn’t mean I’ve stinted on flavour – the recipe below is designed to yield juicy tender meat and crisp turkey skin and it really lets the flavour of the turkey shine!

How to cook the perfect roast turkey – the stress-free way…

There are just a few simple tricks to cooking the perfect roast turkey…

1. Make sure your turkey is fully defrosted

This is crucial, if the turkey is not defrosted properly it won’t cook properly, leaving you with either underdone turkey (= food poisoning – yikes!!) or very dry and overdone turkey as you have to cook it so long to ensure it’s all fully cooked. (See below for a full guide to defrosting times.)

2. Always get the turkey out of the fridge 1 hour before cooking time

This ensures the turkey is at room temperature before you start cooking – meaning that early part of cooking won’t be dedicated to bringing the temperature up from fridge temperature. This results in a shorter cooking time and a juicier, more succulent turkey.

3. Don’t stuff your turkey

If you stuff your turkey, you have to cook it for a lot longer to ensure the stuffing is piping hot all the way through (and to ensure you are not at risk of food poisoning). This means the turkey is in the oven much longer, resulting in dried out breast meat!

4. Cover the turkey in foil until the last hour of cooking

This ensures the skin doesn’t burn before the turkey is cooked and also keeps the juices in!

5. Cook the turkey on a rack

This allows heat of the oven circulate underneath the turkey, ensuring the turkey cooks evenly (no burnt overcooked bits on the bottom). It also ensures the turkey skin stays crisp all over.

6. Fill the bottom of the roasting tray with 250ml (1/2 pint) water

This is another fab tip to keep the breast meat moist. During the first part of cooking the turkey is almost steamed as there is all that water plus the turkey is encased in foil helping to keep all that moisture in.

7.Remove the foil for the last hour

To get really crispy skin!

8. Turn the oven up for the last 30 minutes

I cook my turkey at 180C (160 fan / gas mark 4 / 350F) for the majority of cooking time, but then whack the oven temp up to 220C (200C fan / gas mark 7 / 425F) for the last 30 minutes – this gives really crispy skin, but isn’t long enough for the turkey to dry out. It also means the oven is the perfect temperature for getting properly crispy roast potatoes!

9. Rest the turkey for 30 minutes uncovered

Most recipes suggest you rest the turkey for an hour covered in foil and tea towels. Not only is this a whole load of extra faff right when your time could be better spent elsewhere, but it also means that carefully crisped up skin won’t be crispy anymore! I’ve experimented a bit and I think half an hour is plenty to allow the meat to become tender. After 30 minutes the turkey is still very warm, even if left totally uncovered (especially if it’s in a hot kitchen – which, let’s face it, is pretty normal on Christmas day!).

How long should you cook a whole turkey in the oven for?

This obviously depends on your turkey size. But as a guide, roast your turkey at 180C / 160C fan / gas mark 4 /350F for 20 mins per kg plus 90 mins, turning your oven up to 220C / 200C fan / gas mark 7 / 425F for the last 30 minutes.

See below for my quick reference guide…

How much turkey do you need per person?

Now this really does depend on appetite! But based on medium adult appetites, you should allow 500g per person for a whole turkey, 325g per person for a turkey crown and 250g per person for a turkey breast joint (all based on uncooked turkey weight including bones etc.). Do remember kids are likely to only eat a very small amount and older relatives often have smaller appetites too.

See below for my quick reference guide…

How long to defrost a turkey for?

This is really important and something people often underestimate! Even a small turkey (3kg) will take about 48 hours to defrost in the fridge and a large one (7kg) could take up to 112 hours – that’s over 4 days!

To calculate how long your turkey will take to defrost allow:

Do be very careful if you choose to defrost your turkey in a cold room – don’t leave it out too long and do bear in mind that the warmer the temperature you defrost at, the greater your risk of food poisoning. Definitely make sure you get the turkey straight into the fridge once it has defrosted. My personal preference is to defrost in the fridge, which is much safer.

See below for my quick reference guide…

Quick reference guide – defrosting times, cooking times and quantities for whole roast turkey.

Notes

Cooking time based on cooking at 180C / Fan 160C / Gas 4 / 350F for the majority of cooking time, turning your oven up to 220C / 200C fan / gas mark 7 / 425F for the last 30 minutes.

Please note this table gives defrosting times, cooking times and quantities for WHOLE TURKEYS – crowns and breast joints are different. Check out my recipe for Easy Roast Turkey Crown for defrosting times, cooking times and quantities for turkey crowns and breast joints.

How long can you keep turkey leftovers in the fridge?

Turkey leftovers can be kept in the fridge for 3-4 days. However, it is really important you get the leftovers into the fridge within 2 hours of being cooked to avoid food poisoning.

If you choose to reheat leftovers, ensure you do this until they are piping hot!

Wondering what to do with your turkey leftovers? Check out my easy ideas for your turkey leftovers!

Can you freeze roast turkey leftovers?

Absolutely! Turkey leftovers can be frozen very successfully. Having a stash of leftover turkey in your fridge ensures cheap, healthy and delicious meals throughout January.

To freeze turkey leftovers, divide up the meat into meal sized portions and put into freezer proof boxes and freeze.

I like to divide up my leftovers into 400g portions – this is just perfect for a meal for a family of 4.

It’s really important you get your turkey leftovers into the fridge or freezer within 2 hours of being cooked to avoid food poisoning.

If you’ve got them into the fridge straight away, but plan on freezing your leftovers, make sure you transfer the leftovers from the fridge to the freezer ASAP – certainly within a day or so of refrigerating them.


Most turkeys that are packaged will include storage instructions and we would recommend that you always follow these.

How to store raw turkey in the freezer

Before a turkey is cooked, it must either be kept in the fridge or the freezer. If you buy the turkey frozen then it is best to keep it in the freezer until you need to defrost it. If you buy it chilled but there are still several weeks until Christmas then the turkey should be frozen. You will need to ensure you wrap it up in freezable food wrap or place it in a container suitable for freezing. This is important to stop the meat from getting freezer burn, which will dry the meat out and damage it.

How to store raw turkey in the fridge

If you purchase the turkey a few days before Christmas or you need to defrost it, then you will need to place it in the fridge. The fridge should be set on or around 4C. Again, you should keep the turkey wrapped up to stop it from drying out. Remember, you should only defrost meat once so once you have taken it out of the freezer and brought it to fridge temperature it should not be re-frozen.

How to store cooked turkey in the fridge

Once the turkey has been cooked and you’ve finished carving and eating it, it will again need to be placed in the fridge or freezer. Cooked meat must not be left out at room temperature as this can cause harmful bacteria to grow. Cool the meat within 90 mins then pop it back in the fridge or freezer.

How to store cooked turkey in the freezer

If you freeze it, it’s sensible to freeze it in batches so that you can just remove what you need as and when you cook with it. Once defrosted, they should be eaten with 24 hours. If refrigerated it should be used within a few days. In the freezer, wrapped properly, it should last for up to 3 months.

If you’re looking for inspiration, we have some great ideas on what to cook with leftover turkey including turkey pie, risotto, and more.


How to cook the perfect Christmas Turkey & more

Christmas wouldn&rsquot be complete without that decadent spread of firm festive favourites. Most of us are already craving that golden roast turkey, glazed ham and those controversial Brussel sprouts!

With food central to the celebrations, every at-home-chef wants to make a meal to remember! But let&rsquos face it, it&rsquos easier said than done. From choosing the right cuts of meat to timing every element correctly, and from pairing the hero dishes with the right accompaniments to making sure there is enough for the all-important leftovers &ndash it&rsquos no easy feat.

To help us get a better sense of what to cook and how to cook it, to impress everyone around the dinner table, we caught up with third generation butcher, and the man behind Kerrigan&rsquos Craft Butchers, Barry Kerrigan.

Barry says, "Christmas dinner is often one of the only occasions in a year that families can get together and create special memories. We know from meeting customers in our shops just how meaningful a time it is for Irish families, and food is always at the very heart of the festivities.

"However, we also know that cooking the Christmas dinner can be daunting - with so many elements and everyone wanting second servings! With a bit of planning, even the most amateur of chefs can lay on a spread fit for royalty."

Christmas Cooking Tips from Barry Kerrigan

Top Turkey Tips
When it comes to cooking the piece de resistance, the turkey, Barry&rsquos biggest tip is to remove the legs from the turkey and cook them separately to avoid the dry texture often associated with turkey.

He says, "Not only will removing the legs allow you to focus on the breast, the legs can be very tricky to carve. I like to bone, roll and stuff the legs so I give all the focus on cooking the breast.If you&rsquore not overly confident in the kitchen, bring your stuffing to your butcher and ask them to do this for you."

His advice doesn&rsquot stop there.

"First things first, I&rsquod recommend buying a free-range turkey. It might seem to be more expensive but as free range are grown over 24 weeks as opposed to six to 12 weeks for their indoor counterparts, they will have reached full maturity and so provide more meat.

"A bronze free-range bird will have been reared outside, grazing and foraging on a daily basis. Their meat is well-marbled and as fat heats quicker than protein, this helps it to cook quicker, producing a more succulent, tender meat.

Portions
He continues, "When choosing a turkey, a good way to get a good meat-to-bone ratio is to go for a turkey where the breast meat is higher than the breastbone. When it comes to portioning, a good guide is to portion 250g per serving for a boneless turkey, or 500g per serving for the whole turkey. Remember to go bigger again if your family are fans of leftovers and turkey sandwiches.

"A 2.5kg boneless crown or a 5kg bone in crown should feed eight people. A 5kg whole turkey should feed the same amount."

Storage
Barry says that lots of Irish cooks fail when it comes to storing the turkey.

He explains, "I&rsquom always surprised by how many people think it&rsquos okay to store the turkey in the attic or the garage. I can&rsquot insist enough on how important it is to keep it in the fridge as it needs to be kept a constant temperature"

"Like all meats, take the bird out of the fridge early on the morning of cooking so it reaches room temperature just before cooking."

Top tips for the perfect Christmas turkey

Cooking
To cook, Barry top tips include:

  1. To cook, preheat your oven to 180°. Season the bird with salt and pepper, massaging right into the skin. Place an onion in the cavity along with your stuffing. I also like to stuff the neck. Pop it on a roasting tray breast side down. Don&rsquot cover with tin foil as this will result in an uneven, dried out finish.
  2. For the last 30 mins of cooking, turn the turkey over and brown the breast by basting with melted butter.
  3. Make life easier for yourself by using a meat thermometer to check the temperature. Test for a temperature of 65 to 70 degrees Celsius at the thickest part of the breast.
  4. Once the bird is cooked, allow it to rest for 30 minutes or so. Then, remove all of the meat from the carcass and dispose of the carcass straight away. Turkey meat will keep for longer this way as the carcass will deteriorate quicker than the meat.
  5. Your meat will keep for 4 days no problem if stored in the fridge. On day 4, if you still have some left over it can be frozen in batches of 100g or less and used in omelettes come January when we&rsquore all after protein-dense meal ideas to make up for our December indulgence.

The Ham
When it comes to the other hero of the day, the ham, Barry insists it&rsquos a much more straightforward cooking process, with some careful planning.

He says, "Choosing the right ham is half the battle. Some hams are pumped full of water and salt and give a dry, artificial flavour. I recommend a ham with plenty of fat cover for a natural flavour and juicy end result.

"Our hams are 100% Irish pork and produced by a local farm in Co. Tipperary. We use a low salt recipe and only add the minimum amount of water required and this combination results in maximum taste with zero shrinkage. An 8kg ham should be enough to feed a party of 16, with leftovers."

And to cook the ham Barry&rsquos fail-safe guide:

  1. Always start cooking the ham on Christmas Eve. Simply pop the ham in a large saucepan and fill with water, bring to the boil then dispose of this water - this removes any excess salt.
  2. Fill the pan back up with fresh, cold water and add your desired flavourings. Some of my preferred include premium craft cider, mustard seeds or a bay leaf with some root vegetables.
  3. The key to a moist ham is to allow the ham to cool down in the liquid it was simmered in. I generally leave mine overnight.
  4. On Christmas morning simply peel off the fat, score, stud with cloves and cover with your chosen glaze.
  5. Pop in the oven at 180 degrees for 40-60 minutes. As it bakes, keep basting with glaze every 10 minutes until done.

Spiced Beef
A traditional Christmas Eve treat in many an Irish home is spiced beef.

Barry says, "My spiced beef recipe has been passed down from my father, Brendan. Every butcher has their own recipe - and it&rsquos normally a close kept secret. I use the continental cut and start to cure my meat in November, usually for about three weeks. I then dry cure for another week while rolling the beef in fresh spices every day. It&rsquos a lot of effort but it&rsquos worth it."

  1. Place the spice joint in a large pot and add cold water to cover fully. Add bay leaves, peppercorns, whole onion and diced carrot, turnip and parsnip. Bring to the boil and allow to simmer gently for approximately 35 minutes per lb.
  2. Add Guinness or another premium stout for the last 30 minutes of cooking and continue to simmer. Remove the pot from heat and allow it to cool down in the liquid.
  3. Remove the meat and drain. Slice the meat as thinly as possible and enjoy hot or cold. I like to serve on freshly baked wheaten bread.

The Gravy
Barry recommends serving Christmas dinner in a traditional way with some modern twists - with chicken-infused homemade gravy, a selection of roasted winter vegetables, creamy mustard mash and cranberry and bacon stuffing.

No Christmas dinner would be complete without gravy. Barry&rsquos recipe can be made weeks in advance, frozen and defrosted on Christmas Eve, giving you more time to enjoy your time with family.

  • 2 celery sticks, trimmed and roughly chopped
  • 2 carrots, roughly sliced
  • 2 onions, peeled and quartered
  • 2 dry cured smoked streaky bacon
  • 16 chicken wings and 4 chicken carcass bones
  • 5 fresh bay leaves 5 fresh sage leaves
  • 4 sprigs of fresh rosemary
  • 2 star anise
  • Olive oil
  • Sea salt and ground black pepper
  • 4 tablespoons plain flour
  1. Preheat the oven to 200ºC/ 400ºF/gas 6. Put the veg, herbs and star anise into a sturdy bottomed roasting tray. Scatter the bacon on top.
  2. Place the chicken wings onto a board and bash the bones up with the end of a rolling pin this will release more of their flavour. Put them in the tray, drizzle with olive oil and sprinkle over a few pinches of salt and pepper. Toss everything together and put the tray in the oven to cook for 1 hour, or until the meat is tender and falling off the bone.
  3. Take the pan out of the oven and put it on a hob over a low heat. Use a potato masher to really grind and mash everything up. Keep mashing, moving and scraping all the goodness from the bottom of the pan as you go.
  4. Gradually mix in the flour to thicken the mixture. The longer you let everything fry, the darker your gravy will be. When the flour is combined pour in 2 litres of hot water, turn the heat up and bring to the boil for 10 minutes, until thickened. Turn down the heat and simmer for about 25 minutes, stirring occasionally.
  5. When it&rsquos reached the consistency you&rsquore looking for, check the seasoning, then push it through a sieve into a large bowl. Discard anything left behind.
  6. To finish it off on Christmas Day, scoop the fat from the turkey&rsquos cooking juices and pour into the gravy.

Cranberry & Bacon Stuffing
Barry&rsquos cranberry and bacon stuffing recipe is a showstopper that will please even the most contemporary palates and it takes just twenty minutes to make.