Christmas is on the way and, with that, a slew of recipes, tips and guides on how to cook everything from turkey to Brussels sprouts.
Here, we’ve put it all together for you, using our archive of recipes compiled by food columnists over the years.
First, let’s look at some of the main questions people ask when planning to cook Christmas dinner, as compiled by Marie Claire Digby in this Christmas dinner guide from 2022.
What size turkey should I buy?
The size of bird you buy depends on how many people you are feeding, and whether or not you want leftovers (of course you do!). James Whelan Butchers has devised an easy ready-reckoner which goes like this:
5-6kg bird will feed 6-7 people6/7kg = 7-8 people7/8kg = 8-9 people8/9kg = 9-10 people9/10kg = 10-11 people
Another consideration is whether or not you want a whole bird, a crown, or boned and rolled.
Getting a butcher to remove the legs (he or she will also be able to bone them out so you can stuff them, and ask them to remove the tendons while they’re doing it) means you’ll have brown meat for those who prefer it.
A crown is more easy to manoeuvre in a domestic oven, while a boned and rolled joint is easiest of all and takes the hassle out of carving.
How do I store my turkey?
Most of the supermarkets will have fresh turkeys in stock from December 20th, but if you want to get the pick of the flock on that date, make sure you have copious fridge or freezer space in which to store it. It is worth noting that Safe Food recommends keeping a fresh turkey in the fridge for no longer than two days.
However if you are going to dry brine your bird, you will need to have it in the fridge for three or four days, according to food writer and Irish Times Magazine columnist Russ Parsons.
If you are defrosting a frozen turkey, it is best to do so in the fridge, allowing 24 hours for every 2-2.5kg.
How long should I cook the turkey for?
When it comes to roasting the turkey, it should be at room temperature before you put it in the pre-heated oven. Suggested cooking times vary. As John McKenna points out, writing in the Irish Times, not even the experts agree entirely on this.
“Mary Berry says four hours and 10 minutes is needed to cook a 12-14lb turkey, at 200 degrees Celsius. Neven Maguire says you will need 20 minutes per pound for a 12lb bird at 190 degrees Celsius, plus 20 minutes, which is even longer than Mary Berry’s timing.
“Darina Allen, then, knocks an entire hour off Neven’s estimation, reckoning the 12lb bird is done in three hours. Jamie Oliver agrees with Darina, and both roast at 180 degrees Celsius.”
How do I make sure my turkey is fully cooked?
Inserting a skewer into the thickest part of the thigh and checking that the juices run clear, not pink, is the way most cooks check that their bird is done. But, as McKenna recommends, buying a meat thermometer and checking that the meat has reached 70 degrees Celsius, will take all the guesswork out of the equation.
How do I avoid ending up with a dry roasted turkey?
Smothering the breasts with softened butter, or draping them in butter-soaked muslin, will reduce the chances of ending up with a dry bird, a heinous Christmas crime. Likewise, strips of streaky bacon placed across the breasts, in a lattice arrangement if you can bear the faff, will protect the white meat. Regular basting of the bird with the roasting juices will help the skin turn crisp and golden, and the aromas will get appetites going, no matter how much chocolate has been downed.
There is also a camp that believes that the key to a moist turkey is to roast it in a bag. It seems that not everyone wants to spend Christmas morning anointing a bird, and roast-in-the-bag is an area where the supermarkets are seeing growth.
How long should I let the turkey rest before I carve it. Can you explain that?
Letting the turkey rest before you carve will make a massive difference to the end result. It allows for the juices to settle before carving, which should mean more moist and tender turkey. As an added bonus, it will free up your oven to finish cooking other things. As a guide, allow a minimum of 30 minutes resting time, though a whole turkey will stay warm, covered in tinfoil, for around two hours.
What size ham should I buy?
If you plan on cooking a ham, do so on December 24th, to free up your oven, and reduce your workload on the big day. It will improve from an overnight rest, and will carve more easily into thin slices.
Buy a big one – think of the sandwiches – and don’t be tempted to skip the glazing step, it just won’t be the same without its sugary, clove scented topping. According to turkey-hating chef Paul Flynn, a good ham is the only thing that makes the bird bearable.
If you want to boil a ham then glaze it in the oven afterwards, you should cover the ham with cold water, bring it to a gentle boil, then simmer it for 20 minutes per 500g. Once it is cooked, remove the ham from the water and allow it to cool. Cut the skin off, leaving a thin layer of the fat, which you can score in a cross-cross pattern with a sharp knife and stud with whole cloves. Brush the ham generously with your choice of glaze and put it in an oven heated to 180 degrees Celsius for 15-20 minutes, basting with the glaze occasionally.
So, to the recipes. Below are a few for each course but you can find plenty more in our Food section with others also to come between now and the big day.
What are the best Christmas canapés?
Prawns with smoked paprika and rosemary butter. Photograph: Harry Weir And what should I make for starters?How should I cook my turkey?
Mark Moriarty’s roast ham with soy, honey and orange glaze. Photograph: Harry Weir What are the best ham glazes?What about vegetarian/vegan alternatives?What sides should I make?
Christmas spiced sticky toffee pudding with Calvados toffee sauce. Photograph: Harry Weir And to finish off, what about desserts?And what about leftovers on St Stephen’s Day?