Christmas Roast

Directions

24 hours previous: Roast Turkey

1. Place your turkey in a large suitable container, such as a cooking pot, making sure the turkey is no higher than the rim.
2. Pour enough of the water into the container to cover the turkey completely. Add the brining ingredients and cover with a tight fitting lid or cling film.
3. Leave the turkey in the brine for up to 24 hours before cooking.
4. Remove the turkey from the brine 2 hours before you want to cook it.

On the day: Roast Turkey

1. Preheat the oven to 200ᵒC/Gas Mark 6.
2. Heat the goose fat/butter and maple syrup in a small saucepan until melted.
3. Use a pastry brush to baste the turkey, making sure it is evenly coated.
4. Place the turkey on the bottom shelf of the oven so that the skin doesn’t brown too quickly.
5. Roast in the oven for two hours, basting again every half an hour.

Roast Potatoes

1. Preheat the oven to 200ᵒC/Gas Mark 6 – of course you can use the same oven as the turkey!
2. Place a large pan of salted water over a high heat.
3. Peel the potatoes and chop into large chunks.
4. Place the potatoes into the water and bring to boil.
5. Cook for 5-10 minutes until softened around the edges.
6. Meanwhile, spread the goose fat or oil over a large roasting tin and place in the oven.
7. Drain the potatoes in a colander and shake lightly to create fluffy edges.
8. Remove the greased tray from the oven and pour in the potatoes. Turn them in the hot fat and season with salt.
9. Place in the oven and Roast for 45 minutes until golden.

Stuffing Balls

1. Peel and chop the onion into quarters.
2. In a food processor, add the onion, breadcrumbs, sage and egg. Mix until combined and season with salt and pepper.
3. Remove the stuffing and place on a clean work surface.
4. Divide the stuffing into 12 even sized pieces.
5. Roll the stuffing into tight balls, making sure they won’t fall apart.
6. Place the stuffing balls on a lining baking sheet and bake in the oven with the potatoes for 30 minutes.

Pigs in Blankets

1. On a chopping board, separate your 6 rashers of bacon.
2. Cut each in half lengthways.
3. Wrap each sausage with half a rasher of bacon and use a cocktail stick to hold them together.
4. Place on a lined baking sheet and roast in the oven for 15 -20 minutes, turning occasionally.

Carrots and Parsnips

1. Peel the carrots and parsnips and cut into thin chunks.
2. Place on a baking sheet and coat in goose fat or oil.
3. Turn through the fat to make sure they are evenly coated.
4. Season with salt.
5. Roast in the preheated oven for 20-25minutes.

Roast Turkey

1. Remove the turkey from the oven and check it is cooked.( If you pull the legs away you will be able to see if the meat inside is cooked).
2. Place on a board and leave to rest for 20 minutes before serving.

Cranberry Sauce

1. Cut the oranges in half and squeeze them to release the juice. Strain into a bowl to remove any pips.
2. In a large saucepan, add the cranberries, sugar and orange juice.
3. Cook over a medium heat, constantly stirring to soften the cranberries.

Gravy

1. Remove any fat from the cooking juices with a spoon.
2. Pour the juices into a saucepan over a medium heat.
3. Add the flour to thicken the sauce and mix until there are no lumps.
4. Add the stock to the gravy slowly, whist continuously mixing.
5. Season with salt and pepper.

Broccoli and Brussel Sprouts

1. Bring two medium sized saucepans of salted water to the boil.
2. Remove the outer layers of the Brussel sprouts.
3. Cut the broccoli into small even sized pieces.
4. Cook the Brussel sprouts in the boiling water 10 minutes before you are planning to serve your roast.
5. Cook the broccoli just 4 minutes before you are planning to serve.

Roast Turkey

1. Carve the turkey once everything else is cooked and serve all together.