On the day
To hit your timings perfectly, take the turkey out of the fridge to come to room temperature in the morning, and remember to remove the giblets. You can use these to make gravy. Preheat your oven, and while that’s happening, prep your Brussels sprouts. Leave them in a pan of water for later.
Get the turkey on to roast, and two hours before you want to serve, put the Christmas pudding on to steam.
About an hour before the turkey is done, put the prepped vegetables into a roasting tray, and your stuffing and chipolatas into a separate roasting dish. Season the vegetables and toss together with olive oil. For something a little more special, why not try adding maple syrup and cumin. Roast everything until tender, and the stuffing and chipolatas are cooked through.
The perfect turkey needs plenty of time to rest. So once cooked, put on a warm dish and cover with foil. This allows the meat to relax and the juices to run back into the turkey, giving you a moister cut when you carve.
While the bird rests, reheat your gravy and cook the Brussels sprouts over a high heat until tender. Drain and toss in melted butter. Decant any condiments into serving dishes and reheat the bread sauce.
Plate up the cooked roasted vegetables, stuffing and chipolatas, and get carving – Happy Christmas everybody!