We’ve been sharing some delicious seasonal recipes with you for the past few weeks, giving you ideas for everything from festive drink, appetisers and desserts, but now it’s time for the main event! Set aside the nibbles and get ready to tuck in because we’ve got some recipes that will turn your Christmas lunch into a real feast!
Christmas Turkey – You’ll need:
• 5 kg turkey
• Olive oil
• Sea salt
• freshly ground black pepper
• Fresh rosemary
• 2 onions, peeled and roughly chopped
• 2 sticks celery, roughly chopped
• 2 carrots, roughly chopped
• Stuffing (see below)
Take your turkey out of the fridge about an hour before you’re ready to cook it so it comes up to room temperature before roasting. Give it a good rinse then pat it dry with some kitchen paper, making sure you soak up any water in the cavity. Drizzle with olive oil, add a few good sprinkles of salt and pepper and then rub this seasoning all over the bird.
Preheat your oven to very hot (about 220°C). Stuff your turkey by pulling the skin at the neck-end back so you can see a cavity and pushing about half of your stuffing inside. Make sure you don’t over stuff as this may slow down the cooking.
Place your vegetables, rosemary and some more stuffing in the bottom of a roasting pan and lay the turkey on top. Cover the turkey with tin foil then put it in the hot oven and immediately turn the temperature down to 180°C. Cook for about 35 to 40 minutes per kilo. The 5kg bird in this recipe will take about 3 to 3½ hours.
Check on your turkey every 20 minutes or so and baste with the pan juices to keep it from drying out. After 2½ hours remove the foil so the skin gets golden and crispy.
When the time is up, take your turkey out of the oven and stick a small sharp knife into the fattest part of the thigh. If the juices run clear and the meat pulls apart easily, it’s ready. If not, cook for a bit longer then check again. Once ready, cover the turkey with tin foil and a few clean tea towels for 30 minutes and let it rest while you organise the rest of your meal.
Stuffing – You’ll need:
• 50g butter, plus extra for greasing
• 1 medium onion, finely chopped
• 1 celery stick, finely chopped
• 150g fresh white breadcrumbs
• Grated zest of 1 small lemon
• 400g good-quality pork sausage meat or pork sausages, skins removed
• 100g fresh cranberries
• 100g dried apricots, finely chopped
• Large handful fresh parsley, chopped
• 8 fresh sage sprigs, finely chopped
• 1 medium free-range egg, lightly beaten
Melt the butter in a saucepan over a medium heat. Add the onion and celery and cook for 5-8 minutes or until softened. Remove from the heat and tip into a mixing bowl and leave to cool. Add the remaining ingredients and season to taste. Mix well, with your hands if you find it easier. You can cover with cling film and let sit in the fridge for several hours while you prepare the rest of your meal, then use to stuff your turkey. Roll the remaining stuffing into small balls and bake with your turkey and vegetables.
Roasted Brussel Sprouts – You’ll need:
• 1/4 cup chopped hazelnuts
• 2 teaspoons olive oil
• 1 1/2 teaspoons maple syrup
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt
• 2 kilos halved Brussels sprouts
Combine hazelnuts, oil, maple syrup, black pepper, salt, and Brussels sprouts in a deep roasting pan. Bake at 180°C, stirring occasionally, until sprouts are golden and crisp on the outside but soft on the inside.
For more creative Christmas cooking ideas check out our Pinterest page!