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Christmas dinner plan: what to do and when
A practical plan for a British Christmas dinner for 6 to 8 people: the menu, what can be done ahead, and a countdown for Christmas Day. Timings for a turkey depend on its weight and your oven, so use this as a guide and the packet instructions and a thermometer as the final word.
Food safety first: the Food Standards Agency says a turkey is cooked when no pink meat remains, juices run clear and a probe in the thickest part reaches 70°C for at least 2 minutes (or 75°C instantly). Allow about 10 to 12 hours per kilogram to thaw a frozen bird in the fridge.
The menu, course by course
Starter
1.Smoked salmon with brown bread and lemon
Cold, quick and needs no oven. Serve with buttered brown bread, a squeeze of lemon and some cucumber.
Ahead: Slice and plate on Christmas Day; keep it in the fridge until the moment you serve.
2.Prawn cocktail
A retro favourite that suits a cold starter: prawns, Marie Rose sauce, shredded lettuce and a lemon wedge.
Ahead: Make the sauce the day before; assemble just before serving.
Main
3.Roast turkey or turkey crown
A whole bird for 8 or more, or a crown for 4 to 6. Cook according to the pack weight and check the temperature in the thickest part with a probe.
Ahead: Thaw fully in the fridge (about 10 to 12 hours per kilogram), keeping it on the bottom shelf in a tray so raw juices can't drip onto other food.
4.Crispy roast potatoes →
Parboiled, roughed up and roasted in hot goose fat at 220°C (200°C fan, gas mark 7).
Ahead: Parboil and rough up in the morning; roast while the turkey rests.
5.Pigs in blankets and stuffing
Roast on a separate tray while the turkey rests: stuffing and cocktail sausages wrapped in streaky bacon.
Ahead: Wrap the sausages the day before and keep them covered in the fridge.
Vegetables and sauces
6.Sprouts, carrots and parsnips
Boil or steam the sprouts for 5 to 7 minutes; roast the parsnips with the potatoes for 35 to 40 minutes.
Ahead: Peel and prep all veg on Christmas Eve and keep in cold water or covered in the fridge.
7.Gravy, cranberry sauce and bread sauce
Gravy from the turkey juices; cranberry and bread sauce can be made earlier and reheated.
Ahead: Bread sauce and cranberry sauce 1 to 2 days ahead; gravy base from the neck and giblets the day before.
Pudding
8.Christmas pudding with brandy butter
Steam or microwave to reheat until piping hot, then serve with brandy butter, custard or cream.
Ahead: Made in November or bought; reheat according to the pack on Christmas Day while the main course is eaten.
9.Mince pies
Warm from the oven with cream, or cold with a cup of tea in the evening.
Ahead: Bake up to a week before and store in a tin; freeze for longer.
The countdown
4 to 5 days before
Move a frozen turkey to the bottom shelf of the fridge to thaw (about 10 to 12 hours per kilogram, so a 5 kg bird needs 2 to 2.5 days). Buy fresh vegetables, dairy and anything else perishable.
2 days before (23 December)
Make the bread sauce and cranberry sauce. Check you have enough fridge space and oven trays. Check that the turkey is fully thawed: there should be no ice in the cavity.
Christmas Eve
Peel the potatoes, parsnips and carrots, and keep them in cold water or covered in the fridge. Wrap the pigs in blankets. Make the gravy base. Set the table. Make sure the pudding and the brandy butter are ready.
Christmas Day, 3 to 4 hours before dinner
Heat the oven. Cook according to the pack: weigh the bird, work out the time, and put it in with a probe thermometer. Wash hands and surfaces after handling raw turkey; don't wash the bird itself.
Christmas Day, about 1 hour 30 minutes before
Parboil the potatoes (10 minutes), drain and rough up. Put the fat in the tin to heat.
Christmas Day, 1 hour before dinner
Take the turkey out when the thickest part reaches 70°C or more for at least 2 minutes, cover loosely with foil and rest for 45 to 60 minutes. Turn the oven up to 220°C (200°C fan, gas mark 7) and roast the potatoes and parsnips.
Christmas Day, 30 minutes before
Roast the stuffing and pigs in blankets on a separate tray. Boil the sprouts and carrots. Make the gravy using the turkey roasting juices.
Christmas Day, serve
Carve the turkey. Serve everything hot. Put the pudding on to reheat while you eat the main course. Within 2 hours, put leftovers in the fridge.
Recipes for the dinner
Questions about Christmas dinner
What time should I put the turkey in?
Work backwards from the time you want to eat. Allow the full roasting time from the pack, plus 45 to 60 minutes' resting time under foil, and put it in with a probe thermometer. For a 6 pm dinner, a turkey that needs 3 hours and a 1 hour rest, it goes in at about 2 pm.
How long does a turkey take to thaw?
In the fridge, allow roughly 10 to 12 hours per kilogram, so a 4 kg bird takes about 2 days. Don't thaw it at room temperature.
How do I know the turkey is cooked?
The Food Standards Agency advice: no pink meat, juices run clear, and a probe in the thickest part between breast and thigh reads 70°C for at least 2 minutes (or 75°C instantly).
How long should the turkey rest?
Rest for 45 to 60 minutes, loosely covered with foil. It stays hot and carves more easily, and it frees up the oven for the potatoes and the rest of the trimmings.
What can I make ahead for Christmas dinner?
Bread sauce, cranberry sauce, the gravy base, peeled vegetables, stuffing balls, pigs in blankets (wrapped) and parboiled potatoes can all be done the day before.
How long can Christmas dinner leftovers be kept?
Cool and chill leftovers within 1 to 2 hours, eat within 2 days, and reheat until steaming hot throughout.