Gordon Ramsay on planning your Christmas dinner
I love the magic of Christmas. We usually have a large gathering and I get everyone to join in with the cooking. The traditional turkey is always popular, but I prefer the other courses to be less predictable.
The day before…
* Prepare the devils on horseback, ready for cooking. Keep refrigerated
4 or 5 hours in advance…
* Bring the turkey to room temperature
3 hours ahead…
* Put the turkey in the oven remembering to baste it occasionally
* Prepare all the vegetables. Blanch the sprouts, carrots and parsnips and keep immersed separately in chilled water. Toss the peeled potatoes in oil, ready to roast.
*Make the stock for the gravy
An hour ahead…
* Prepare the ingredients for your starter ready for cooking
About 15mins ahead…
* Cook the devils on horseback
* Put the potatoes in the oven
* Assemble the starter
Just before serving…
* Rest the turkey while eating the starter
* Finish cooking the carrots, parsnips, and sprouts. Finish the gravy.
* Carve the turkey and serve with the accompaniments
Gordon Ramsay, celebrity chef
Adapted from Gordon Ramsay’s Sunday Lunch published by Quadrille, £19.99.
Cook your turkey to perfection with our instant defrosting and cooking times: