A good gravy maketh the meal. This recipe by Danielle Alvarez brings together a rich turkey stock with the delicious crunchy nubbins from the pan.
Rest your turkey before serving,par-boil your potatoes,blast your pork with a hair dryer if you have to – just don’t panic,Christmas dinner help is at hand.
The secret to a tender turkey is a well-brined bird. Here,Danielle Alvarez shows you how.
This year’s menu includes a game-changing brined turkey breast,my signature glazed ham and a classic trifle.
JB’s secret brine recipe guarantees this will be a Christmas lunch gamechanger.
Spatchcocking means that you remove the backbone,cooking the bird flat. You won't have that quintessential whole bird presentation,but I can guarantee it will be juicier and more flavoursome,and the bonus is that it halves the cooking time. I recommend brining the bird overnight,a step I've discovered over the years is essential. Once you eat this turkey,you won't want to cook it another way ever again.
The bacon in these simple sausage rolls stops the turkey mince from becoming too dry,while the cranberries add a touch of tartness and sweetness to offset the bacon. Fantastic all year round,but perfect for Christmas.
Curtis Stone shares his recipe for the perfect roast Christmas turkey with gravy - and it's less than 10 ingredients.
Recipes like this are like a Christmas present for the cook of the family. It's the easiest roast turkey ever,roasted for an hour and sliced like a loaf of bread. Yet you still get all the good things – crisp skin,tender white meat,your favourite stuffing,and a big wow factor when you bring it to the table. Watch Jill's video here.
A dry-brine is the secret to a perfectly juicy turkey:the salt helps retain moisture while the bird is cooking and tenderises the meat at the same time. Win-win!