Christmas Dinner Timings And Tips From Scottish Chefs For The Perfect Festive Feast

– Make sure you have enough food to last until the shops are open again as many may not open until after Boxing Day – Check you have enough cooking pans, pots and plates

Checklist

– If you are cooking a frozen turkey, take it out of the freezer a few days before to defrost in the fridge – Designate storage areas for all the extra food you’ll be stocking up on

Checklist

– Check you’ve got enough alcohol, take advantage of deals where you can find them

Checklist

– Make your stuffing, then wrap it properly and store in the fridge – Peel, boil and fluff up the potatoes in advance for tomorrow, then cover and keep in the fridge – Parboil sprouts, then chill and finish them off in a frying pan just before serving

Christmas Eve Prep

– Make a checklist of the different things you need to do tomorrow with timings, so you don’t forget the cranberry sauce or Yorkshire puddings

Christmas Eve Prep

8am: Take your turkey and stuffing out of the fridge to allow it to adjust to room temperature 9.30am: Preheat the oven and rub the turkey with butter or oil, and season and if required, fill with the stuffing

Christmas Day

10am: Place the turkey in the oven, remembering to baste regularly throughout the cooking time and to cover in foil if needed 11am: Set the table and finish the rest of the prep such as peeling or chopping

Christmas Day

12pm: Put your Christmas pudding on to steam, which should take three hours 1pm: Remove the turkey from the oven and make sure it’s cooked through. Cover tightly and leave to rest, then drain and deglaze the juices to make gravy.

Christmas Day

1.50pm: Quickly fry Brussels sprouts with chestnuts and bacon. Warm plates and serving bowls ready for the table. Open the wine 2pm: Grab anyone you can to help carry food through to the Christmas dinner table. Eat, drink and be merry

Christmas Day

3pm: Remove the Christmas pudding from the heat and serve with lots of brandy butter 3.30pm: Serve the cheese, if there is any, or retire to a comfortable sofa and have a well-deserved rest

Christmas Day

The Scottish TV chef says the crucial rule for getting the perfect roasties with crisp outsides and fluffy middles every time is to always add to hot fat.

Gordon Ramsay's Roast Potatoes

Nick Nairn says to cut the skin between the leg and the breast. Gently open out the legs to heat to penetrate them quicker. Cut an orange in half before placing inside the cavity of the bird along with thyme.

Nick Nairn's Turkey

The Chef advises sorting the stuffing the night before by melting butter in a frying pan and adding to breadcrumbs. Then add your lightly browned chestnuts, onion and chosen herbs and fruits with seasoning.

Tom Kitchin's Stuffing

Chef Gary Maclean teamed up with Love Food Hate Waste Scotland to make the perfect gravy. He says to take the tray used to cook the turkey (with the chopped veg) and put it directly onto the hob (if this isn’t possible, transfer to a big pan ensuring you scrape all the good stuff off the tray).

Gary Maclean's Gravy

Next, add a swig of red wine, or a spoonful of cranberry sauce (or both) for extra flavour. Strain through a sieve into a clean pan and keep on a low heat until you are ready to serve.

Gary Maclean's Gravy

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