First Christmas Hosting

partialycloudy

Hi all,

We've recently moved from a flat to house and we have taken on the task of hosting our first Christmas!:eek:
It was either that of have another year of driving and visiting 3 county's in 3 days!

Anyway, I have cooked a roast dinner before but never something as big and important as a Christmas diner, and for 9 people so I guess I am looking for hints and tips?

I personally do not eat most Christmas dinner bits (neither my husband or I like Gravy either) but obviously everyone will expect the traditional items!

But would you suggest a whole bird or a crown? how does stuffing work? how do I make gravy? (granules or juices??)

We have a range master oven so thinking we shouldn't have any size issues with the bird but what the heck do you do with Giblets??

help......please???

Kinski

I hate cooking with a vengeance so please take everything I say with a pinch of salt :rotfl:. I buy frozen roast tatties (aunt Bessie's ), ready made mash, frozen veg, ready made gravy and a turkey crown. Everything but the gravy gets chucked in the oven ( also a rangemaster :j), the gravy gets flung in the micro. I sit down and try and enjoy the day. It will be different for us this year as my daughter who used to live in America is now home and strange person that she is she loves cooking so I'm letting her get on with it.

partialycloudy

oooo see I love proper roast potatoes...! BUT I am never sure on timings. I just start em when I feel like it and hope for the best!

morwenna

I absolutely love hosting Christmas dinner, we regularly have 13 people every year. My tip would be to do a time plan - work out when you want to eat and work the timings out backwards from that.


Don't forget resting times for the turkey - it's a big bit of meat and won't mind half an hour or more resting under foil. That said, I cook mine on Christmas Eve as it's easier to carve when cold and reheat the carved slices in hot stock (made from those giblets!) on the day.

morwenna

Don't forget the Old Style board there's a dedicated Christmas 2014 thread with plenty of recipes and tips also this thread:


Christmas dinner- help it's my first!

jackomdj

I agree with morgwenna about resting the turkey, we take it out before the spuds etc go in.

Work out timings, and most importantly don't panic. Just remember it is just a big roast.

Personally we don't do anything with the giblets.
Also our stuffing is done seperately to the turkey, all that goes in the cavity is a couple of sliced onions and some of the bacon from the top may slip in!

partialycloudy

resting? had no idea it would need to rest...oh dear....

so would you recommend a whole turkey over a crown?

morwenna

Depends on how many a crown will feed - I don't have any experience of cooking a crown, but would imagine it's simpler than a whole bird. Resting is easy, just get a big platter warm - I have a place under the oven where I can do this, otherwise use a kettle of boiled water. Get the bird out of the oven and pop it on there. Cover with foil and a clean tea towel or two if you think the kitchen is draughty - ours is usually hot on Christmas day. And ignore it while the roasties go in.

his_missus

I always buy a turkey crown (I think they're easier to cook, definitely easier to carve) cook it on Christmas eve, carve it when it's cool on Christmas morning and just reheat the amount of slices I need to, wrapped in foil with a bit of water to prevent the slices from drying out.


I agree that frozen roasties are perfectly acceptable and save a lot of prep time.


Again, frozen veg is fine and saves prep time. You can always prep fresh veg on Christmas eve and leave in cold water so the veg doesn't spoil, drain and add fresh water before cooking on Christmas day.


Decent gravy granules should be fine (you can add turkey juices for a more home-made flavour, but you could always buy a tub of chilled gravy if you felt the need to impress guests.


Check cooking times, write a list of what time things need putting on, set an alarm if needs be, and enjoy spending time with guests rather than being tied to the oven.

7roland8

Think I would just go for two crowns. Would cook on day as don't fancy reheating meat.


Make it easy for yourself - do gravy granules - I use the veg Tesco's ones - 4 teaspoons per half pint boiling water and just stir.


Stuffing can be mix and just 20 mins in oven.


Clean veg the night before potatoes, carrots, sprouts, swede etc.


You can buy pigs in blankets to just cook for 30 mins and also Aunt Bessies midweek roasties which are small and cook in under 30 mins.


Can also do frozen Yorkshires if people like them - my sons did.


For pudding most people are too full so maybe just ice cream and pudding later if people want. Or have what people like.

squirrelchops

I too would go for the turkey crown option.

Gravy, I like these http://www.knorr.co.uk/product/detail/392272/chicken-gravy-pot

I wouldnt have frozen veg but would prepare it the day before including cooking some of it before such as the mashed carrot and swede, braised cabbage. I would prepare cauli/broccoli cheese then it just needs cooking on the day. Other veg I would peel ready.