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Christmas Feast

Serves
8
Dishes
5

A traditional roast turkey dinner for eight, with crisp potatoes, caramelized sprouts and a good gravy, followed by sticky toffee pudding instead of the heavier traditional pudding. The plan is built around one oven and a turkey that rests for an hour, which is when the potatoes roast.

Christmas Feast: A traditional roast turkey dinner for eight, with crisp potatoes, caramelized sprouts and a good gravy, followed by sticky toffee pudding instead of the heavier traditional pudding.

On the menu

  1. Roast Turkey with Gravy: Dry-brined, roasted unstuffed, and taken out at the right temperatureMainRoast Turkey with Gravy

    A 5–6 kg bird feeds 8 with leftovers.

  2. Roast Potatoes: Glass-crisp outside, fluffy inside — parboiled, roughed up and roasted hotSideRoast PotatoesMake ×2

    Two pans; use goose or duck fat.

  3. SideCrispy Brussels SproutsMake ×2

    Two sheet pans, roasted below the potatoes while they finish.

  4. SauceGravyMake ×1.5

    Made in the turkey pan with the drippings; for a richer gravy, simmer the giblets in the stock the day before.

  5. Sticky Toffee Pudding: Date sponge drenched in hot toffee sauceDessertSticky Toffee Pudding

    Baked the day before; reheated while the table is cleared.

To drink

A Pinot Noir or a Beaujolais cru. Non-alcoholic: sparkling cranberry and orange punch with a few rosemary sprigs.

The day before

  • Two to three days ahead: dry-brine the turkey with the salt, sugar and pepper and leave it uncovered in the fridge.
  • Day before: bake the sticky toffee pudding, soak it with a third of the sauce, cool and refrigerate; keep the rest of the sauce separately.
  • Day before: parboil and rough up the potatoes; cool and refrigerate uncovered on trays.
  • Day before: trim and halve the sprouts.
  • Day before (optional): simmer the giblets in the gravy stock for 1 hour; strain and chill.

Game plan

Counted back from the moment you serve.

  1. 5 h 30 min before serving

    Turkey out of the fridge, 1½ hours before roasting.

  2. 4 h 15 min before serving

    Heat the oven to 220°C (425°F), rack in the lowest position. Set the buttered turkey on the onions, carrots and neck, with the stock in the pan.

  3. 4 h before serving

    Turkey in for 30 minutes at 220°C (425°F).

  4. 3 h 30 min before serving

    Lower to 170°C (340°F) and roast about 2¼ hours more (about 2¾ hours in all). Start checking at T-120: it is done when the thickest part of the thigh reads 74°C (165°F) and the breast at least 65°C (149°F).

  5. 1 h 15 min before serving

    Turkey onto a board, loosely covered with foil, to rest 40–60 minutes. Turn the oven up to 230°C (450°F) with both potato pans of fat inside. Take the pudding out of the fridge.

  6. 58 min before serving

    Potatoes into the hot fat on the upper racks; roast 20 minutes undisturbed. Make the gravy in the turkey pan on the stove and keep it warm.

  7. 38 min before serving

    Turn the potatoes and add the garlic and rosemary; they need 25–30 minutes more. Put the two empty sheet pans for the sprouts on the lower racks to heat.

  8. 28 min before serving

    Sprouts onto the hot pans, cut sides down; roast 18–22 minutes without stirring.

  9. 20 min before serving

    Carve the turkey and add its juices to the gravy. Warm the plates.

  10. 8 min before serving

    Toss the sprouts with the honey-vinegar glaze; salt the potatoes.

  11. Serve

    Serve. Turn the oven down to 160°C (320°F) and leave the door open for a minute.

  12. 40 min after serving

    Reheat the pudding, covered with foil, for 20 minutes. Warm the remaining toffee sauce.

  13. 1 h after serving

    Serve the pudding with hot sauce and cold cream.

Shopping list

Produce

  • 2 onions
  • 1 head garlic (8 cloves)
  • 2 carrots
  • 3 kg floury potatoes (such as Maris Piper, Russet or Yukon Gold)
  • 1.5 kg Brussels sprouts
  • 1 lemon
  • 1 bunch rosemary (6 sprigs)
  • 1 bunch sage

Meat & fish

  • 5.5 kg whole turkey

Dairy & eggs

  • 2 large eggs
  • 250 g unsalted butter
  • 300 ml heavy (whipping) cream
  • 200 ml heavy cream, to serve with the pudding

Pantry

  • 200 g pitted dates (Medjool are softest)
  • 60 g all-purpose flour
  • 200 g self-raising flour
  • light brown sugar (1 tbsp)
  • 350 g dark brown sugar
  • honey (2 tbsp)
  • 15 g black treacle or molasses
  • vanilla extract (1 tsp)
  • baking soda (2 tsp)
  • soy sauce (1½ tsp)
  • sherry vinegar (2 tbsp)
  • redcurrant jelly (1½ tsp)
  • 200 ml beef dripping, duck or goose fat (or olive oil)
  • 1.5 liters chicken stock (Chicken Stock or store-bought)
  • Pantry check: olive oil, fine sea salt, flaky sea salt, black pepper

Spices

  • dried chili flakes

Drinks

  • 150 ml dry white wine