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It was the night before Christmas when throughout the house, all that could be heard was the sound of frenzied first-time chefs searching the internet for tips on how to cook a turkey.
hen things are the way they are, this year looks set to see a new crop of grudging cooks donning their pinny tomorrow for their first attempt at tackling Christmas dinner. We can’t guarantee that it tastes exactly like your mom does, but in an attempt to help make the big day smoother, we asked some of Ireland’s most seasoned professionals for their last minute expert advice to help make sure you May all of you holiday newbies serve up a (stress free) Christmas feast.
Try not to panic … and don’t overdo it
“I always say think of a turkey as a big chicken,” reveals Neven Maguire. “Don’t pick a large bird and, in fact, you don’t even need to make a complete bird. I have used a turkey wreath for the past few years and it is delicious. You may want to impress, but don’t let that make you overcomplicate, ”he adds. “Do what you know you can. It is a meal when simple things are special in themselves. Keep the sides simple, just a simple roast or mashed potatoes and a vegetable is enough. ”
Don’t be a hero
“A very simple way to keep stress at bay is to recognize that you can’t do absolutely everything on your own,” says Kevin Dundon. “If you have the whole family for dinner, share the responsibility, ask family members to bring dessert or make mulled wine.”
Plan!
Write everything down: what you need to get, what you need to do, when and by whom. “Sit down and plan your menu and remember who your guests are, since you don’t want to see half-finished dishes,” recommends Michael Deane. “Take your list to the stores and don’t be tempted to buy add-ons, stick to the plan!”
Don’t cook things because you think you should
“I would question each and every one of the things, do we like that? Do we want that? Can we do with one less vegetable? “recommends Darina Allen.
Don’t leave your meat until Christmas day
You’ll be roasting the turkey and ham tomorrow, but you’ll get a lot more flavor from both if you start making it today. At 6 PM on Christmas Eve, Kevin recommends putting the ham in a large saucepan of herbed water, bringing it to a boil, and then simmering (“don’t boil the bejaysis!”) For 20 minutes per pound.
One of Darina’s fail-safe tips is to brine the turkey the night before in a solution of salt and water (six liters of water per 600g of salt). “This is one of the most important ways to make a big difference to the taste of your turkey,” he reveals. “So remember that the next day it will take at least half an hour off the cooking time.”
Forget about spraying
Many people make lather by soaking their birds at regular intervals, but if you follow this advice from Darina, it is not necessary. “Melt 8 ounces of butter and get a large chunk of muslin, big enough to cover the turkey. Put the muslin in the butter and it will absorb all of it, then wrap your turkey in the butter muslin, pop it in the oven and you don’t need to look at it again until it’s done. “
Don’t go from the fridge to the oven
“Take the turkey out of the refrigerator at least an hour before cooking,” recommends Kevin. “This will ensure that the bird cooks more evenly and quickly.”
… And don’t go from the oven to the plate
Once cooked, the turkey should rest for 20 to 30 minutes. Take it out of the roasting pan (you’ll want the juices to make a sauce), wrap it in parchment paper or aluminum foil and cover with bath towels (Darina tip); it will stay perfectly hot and humid for half an hour.
Heat your dishes
“Dishes can be heated in the sink with hot water for the main course and the plum pudding, and it’s vital that they are red hot for the plum pudding, otherwise it will be terrible,” Darina urges.
Take out the calculator
The rule of thumb is to allow 20 minutes per pound of turkey … and if you’ve stuffed the bird, don’t forget to include the weight of the stuffing in that.
Should the filling be inside or outside?
Your call. Darina favors the entrance. “You want the juices from the turkey to go into the stuffing and give it a lot, a lot of lovely flavor.” But she’s also a fan of keeping it simple. “People talk about all kinds of fillings with chestnuts and sausage meat and all kinds, but I all find them too heavy.” She suggests sweating some onions in butter, adding some fried breadcrumbs, and just adding fresh herbs. “Fresh not dry! Chopped parsley, thyme, chives and maybe a little marjoram. “
Cook consistently, especially if oven space is a problem
Turkey, then ham, then turn up the heat for the roasts while the meats rest.
Some things are surprisingly simple
‘Glaze’ may sound fancy, but it’s just rubbing honey or jam on your ham. Cranberry sauce can be made in less than five minutes; just heat the berries with a small drop of water in a pan until they pop (just two to three minutes), then add a little sugar.
Cook the vegetables the day before
Blanch your sprouts, peel your potatoes. “But don’t put them in water because they will lose all their flavor,” warns Darina. “Just peel them, make sure they’re dry, roll them in extra virgin oil and put them in a plastic bag in your fridge, then turn them off and grill them the next day.”
Be sensible about portions
“I normally cook about 2 kg of potatoes for eight to 10 people,” suggests Kevin. “And serve everything to serve plates so people can serve themselves,” adds Michael. “You don’t want to put something on the plate of someone who feels compelled to eat.”
Focus on the main event
“Focus on the turkey and avoid cooking anything that requires time and attention,” recommends Domini Kemp. “I really like the simple classics – some whole wheat bread and smoked salmon with a chilled glass of champagne is always a lovely way to start.”
Add a salad
“Make sure you have a green salad ready that you can serve after the main course,” urges Darina. “It’s an extraordinary thing, people often say ‘no, no, I’m too full’, but that’s exactly the time to have a green salad because it makes you feel less full and suddenly you will have room for the plum pudding. “
No pudding? No panic.
“If you haven’t made a traditional Christmas pudding for Christmas Eve, you will have to buy one and that’s okay, there’s an incredible selection in stores,” says Paul Kelly. But if you want it to look homemade, “you can remodel it yourself,” suggests Paul. “Take the pudding out of the pan and maybe roll it around a log, cut it into little discs and serve it like this.”
Has a great suggestion for a last minute bake. “Chocolate puddings are popular right now and can be made on short notice,” he reveals. “Make a brownie mix, run whatever fruit you want through it – raisins, mixed peel, glazed cherries – and steam in the oven in a pan. It looks like a Christmas pudding, but it’s a much lighter option. “
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