Your turkey will need a different cooking time per weight depending on how big it is. Calculate the weight the night before and don’t forget to allow one hour of resting time.
This gravy is a basic recipe that you can build on. White wine will give a paler gravy and lighter flavour than the red. If you want a richer gravy, add port to the red wine and stir in some redcurrant or cranberry jelly. A creamier, mustardy gravy can be made by stirring in some Dijon and a dollop of crème fraîche.
- butter 125g
- lemon 1, zested and halved
- turkey 1 oven-ready, about 6kg
- onions 2 large, 1 halved and 1 thickly sliced
- bay leaves 2
- white wine 2 glasses
- shallots small bag, peeled
- flour 1 tbsp
- white wine or red wine 200ml
- chicken stock 600ml
Of course, no Christmas dinner is complete without the traditional Christmas trimmings. Why not try some of these:
Super crispy and deliciously flavoured with garlic and rosemary. The best roasties...
The most traditional brussels sprouts with chestnuts and crispy bacon.
Zingy with flavours of clematine these are carrots with a twist
- Kcals 748
- Fat 31.7g
- Carbs 9.8g
- Fibre 1.5g
- Protein 101.7g
- Salt 1.51g