Keep starters simple. A cold dish such as smoked salmon is ideal or a homemade soup.
“You mustn’t let the starter distract you economical way to feed large numbers of guests.”
Turkey should be at room temperature before going in the oven. Neil suggests the following: “For a standard-size bird, pre-heat the oven to 180C then cook for 25 minutes per kilo plus 20 minutes.
“Pull the legs away from the breast before cooking to ensure air circulates and it cooks through.
People forget that even the gravy can be whipped up on Christmas Eve with juices from the meat added later
“Roast the bird with the breast down to keep the juices in. Turn it over half an hour before the end to brown. If you are going to stuff the bird, fill the neck, not the cavity.”
Neil recommends investing in a meat temperature probe. “It will give you peace of mind that the meat is done. Use the probe to check the turkey between the thigh and breast bone. The ideal temperature is around 72C.”
After roasting, rest the turkey for between 30 minutes to an hour.
Before carving take off the legs and wings then remove the entire turkey breast in one piece, before slicing on a board.
To get the best out of sprouts ensure they are well-seasoned.
Dress them with melted butter or a cheese, such as Stilton or Lancashire, crumbled on top.
“If some guests are still refusing to eat sprouts, threaten them with the post-lunch washing-up. I find that works a treat,” jokes Neil.
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