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Nick's Perfect Christmas Dinner
Nick’s guide to a stress-free classic Christmas dinner
Free Range Bronze Turkey
- 1 x 5-6kg turkey Buy Now
- 150g butter
- 3 garlic cloves, lightly crushed (skin left on)
- 1 onion, quartered (skin left on)
- 1 lemon, halved
- 2 bay leaves
- 2 sprigs thyme
- 30 Brussels sprouts
- 150g bacon lardons Buy Now
- Roast Potatoes Buy Now
- 100ml duck fat
- 12 parsnips
- tbsp runny honey
- olive oil
- 12 pigs in blankets (cocktail sausages wrapped in bacon) Buy Now
- 200g sage & onion stuffing mix Buy Now
- salt and pepper Buy Now
Preheat the oven to 200C.
Bring the turkey to room temp. If frozen, defrost completely. Remove giblets and roast in the meat tray for added flavour for your gravy.
Cut the skin between leg and breast and open out the legs to allow the heat to penetrate quicker. Halve the orange and garlic bulb and place in the bird’s cavity. Brush all over with olive oil. Season and place in a roasting tray.
Cook at 200C for 30 mins, then turn down to 160C for about 2 more hours. Allow 20 mins per kilo plus 30 mins. Allow 30 mins for resting the bird. This makes it tender and juicy. Pierce the thickest part of the leg with a skewer. The juices should run clear. 175C on a thermometer at the thickest point.
Peel and quarter the parsnips. Remove woody centre and place in a roasting tray. Toss in olive oil, season and place in the oven for 20 mins. Squeeze over 2 tbsp honey and cook for 10 more mins.
Spread the Roasties evenly on a baking tray with upturned edges. Place the tray in the centre of a preheated oven about (200c) and cook for 40 minutes until crisp and golden.
Place the stuffing, sausage meat, chipolatas and pigs in blankets on a tray on greaseproof paper and oven cook for 30 mins.
Remove each sprout root and any loose outer leaves. Make a slash in the stalk end. Blanch for 6-7 mins.
Fry the pancetta in some turkey fat from the meat tray.
Drain the sprouts. Add to the bacon and stir fry for 2 mins.
Open the gravy sauce and heat slowly in a saucepan, stirring to avoid burning.
If you want to make additional gravy from the turkey juices, pour off the clear fat from the roasting tray leaving the meat juices. The turkey should be resting in a warm place on a serving dish. Place the meat tray on a medium hob and scrape up the juices and sticky bits. Whisk in 2 tbsp. flour until smooth and slowly whisk in warm chicken stock until you have a gravy. Strain and serve in a warmed jug.
Carve the turkey and serve.