How best to cook everything for Christmas lunch?

pinkteapot

First of all, confession time, I have two Bernard Matthews large turkey breasts and ready made stuffing.

Anyway, that out the way... I have a double oven. The turkey breasts need the oven at 180, everything else (roasties, yorkshires, sausages, stuffing) want the higher temperature (200-220). I par-boil roasties first so all this other stuff is max 45 mins in the oven.

Is it best to:

1) Cook the turkeys first, one in each oven. They will be ready about 45 mins before serving time. Then turn the larger oven up, cook everything in there, and use the now-off top oven to warm plates, re-warm turkey nearer serving time, etc.

2) Aim for the turkeys to be cooked only 15 mins or so before serving. Start them off in separate ovens, then move them both into the top oven for their last half hour so I can use the bottom oven for everything else at a higher temperature.

What do people do when cooking Christmas lunch if short on oven space? What items keep warm the best?

It's my first time catering for 7 people. :eek:

EDIT: I can't do a lot of prep on Christmas Eve. I'll be working till early afternoon then I have to bake the lemon tart and chocolate torte for dessert, and a batch of snow-ball cupcakes in the afternoon.

Pink.

Hi pinkteapot,

I would go for option 1. Turkey needs at least 20 - 30 minutes resting time before serving to allow the juices to be absorbed back into the meat anyway. If you cover them well in foil and keep in a warm kitchen they will be fine for 45 minutes leaving you plenty of time to get the rest of the meal ready.

Pink

pinkteapot

Ahhh I mentioned resting to hubby as we always well rest our roasts (but these are usually red meat). He thought turkey wouldn't keep warm while resting as well as red meat.

Thanks. Do you think it's necessary to cook them in separate ovens? As I said it's two large breasts, each comes in a foil tin that you cook it in. I wanted to put them in separate ovens to make sure they cook through properly. Is that OTT?

I get nervous cooking white meat. We eat a lot of lamb and beef and like it medium to medium-rare. Killing everyone with undercooked turkey scares me! Trouble is it means I tend to over-cook chicken/turkey.

Penelope_Penguin

pinkteapot wrote: »

As I said it's two large breasts

Show off I'd cook them side by side, and possibly use the other oven for all the rest of the food

Pink.

If they both fit in one oven, assuming that it is working properly, then I'd definitely cook them in one rather than two as it shouldn't make any difference to the temperature they're cooked at and will save on electric/gas.

Pink

Edit: If you want your turkey to be well cooked but still moist I can highly recommend Phil Vikery's timings in this recipe He adds liquid to the roasting tray, covers in foil and cooks for a shorter time so the meat steams while it's roasting.

pinkteapot

Thanks pink-winged. They need around 1hr 30mins. Would this need increasing with two in the oven?

Just making sure.

maman

Pink-winged wrote: »

Hi pinkteapot,

I would go for option 1. Turkey needs at least 20 - 30 minutes resting time before serving to allow the juices to be absorbed back into the meat anyway. If you cover them well in foil and keep in a warm kitchen they will be fine for 45 minutes leaving you plenty of time to get the rest of the meal ready.

Pink

I do this and put a tea towel over the top for good measure. It works fine for an hour at least and then carve onto warm plate(s).

I'd also write yourself a timetable and use a kitchen timer to call you away from the festivities when the ovens need you. I find I only need to stay in the kitchen for the last 15 mins or so when greens cooking/gravy making.

Pink.

pinkteapot wrote: »

Thanks pink-winged. They need around 1hr 30mins. Would this need increasing with two in the oven?

Just making sure.

It's scary cooking for more people than you're used to isn't it.

I wouldn't normally increase the cooking time. To check that they're ready insert a sharp knife deep into the crown and if the juice runs clear (no sign of pink) then it's ready.

Pink

pinkteapot

Thanks maman - I write out a timetable just for cooking roast for the two of us so am definitely doing one for this meal.

tanith

I always put my turkey on to cook early on Christmas morning so its done and dusted by the time everything else needs doing.. that allows me to make the gravy in advance as well .

maman

tanith wrote: »

I always put my turkey on to cook early on Christmas morning so its done and dusted by the time everything else needs doing.. that allows me to make the gravy in advance as well .

Me, too, I get up really early and go back to bed. When I wake up next the lovely Christmas smell is wafting through the house:)

pinkteapot wrote: »

Thanks maman - I write out a timetable just for cooking roast for the two of us so am definitely doing one for this meal.

And so do I, even though I've been cooking for longer than I care to remember. I find it frees me (and my mind) up for other things.