Christmas Cooking

scarepanda

We do a lot of BBQing during the summer - normally- so we have a meat thermometer for a long while and they are brilliant. We use it quite a bit especially for air fryer roasted chicken (closest we go to a roast) or for things that might be new to cook etc.

The regular BBQs we do is one reason why i would consider a hot plate, we'd often have 20 people for a BBQ, which makes it near impossible to get everything cooked and served at the same time. So a hot plate, if they are any good would be used throughout the year.

SarahLil, I think it might have been you that mentioned a Christmas cooking diary on here before! I started one with the last trial with what we cooked and notes of what I would do differently. We're keeping things simple and traditional this year, but will keep the diary going and try things out throughout the year for inspiration going forward!

mirrorwall14

I keep a google document for Christmas Day cooking as I’ve only been doing it since my 5 year old was born (and I didn’t do the first Christmas). I update it each year highly recommend doing this

I cook for six adults and my own two little ones so I used the hot plate from Lidl too and it was super handy. I keep the roasties in the air fryer though because they definitely lose crispiness. Won’t need the hot plate this year as my oven exploded on Christmas Day last year (cue a mad bailout to my mother in laws). We cut out the inset own and now have a proper cooker with top oven/grill and full sized oven and also likely won’t have all six adults due to covid

DavyD_83

Any links or tips for a good, bit not hugely expensive meat thermometer.
I got one from Amazon a while back that just doesn't seem to be worth a feck.

And generally do people go for the ones you put in the oven, or p you have to take stuff out to check?

Toto Wolfcastle

We're ordering our turkey this week. I think boned and rolled is probably the best option for two people, right? First time doing Christmas at home so I'm very excited.

Littlehorny

DavyD_83 wrote: »

Any links or tips for a good, bit not hugely expensive meat thermometer.
I got one from Amazon a while back that just doesn't seem to be worth a feck.

And generally do people go for the ones you put in the oven, or p you have to take stuff out to check?

I was looking at the one from IKEA this morning that looked good. Only 8 euro.

Toto Wolfcastle

DavyD_83 wrote: »

Any links or tips for a good, bit not hugely expensive meat thermometer.
I got one from Amazon a while back that just doesn't seem to be worth a feck.

And generally do people go for the ones you put in the oven, or p you have to take stuff out to check?

We have two. A cheap and cheerful Ikea one that beeps when the meat reaches the right internal temp and an Inkbird that connects to my phone (but not my husband's phone for some reason) via bluetooth. Both are reliable and if you'll be in the kitchen anyway, one that beeps will be fine. If you're likely to be elsewhere in the house, I'd go for one you can monitor remotely. We use the Inkbird for long cooks on the BBQ.

tscul32

We got a thermometer last week on amazon for under a tenner. Used it on a chicken and it was great, temp in about 5 seconds. Our old one used to take up to a minute.

We always roast the turkey early then seal with double foil and a big multi layer folded towel. Piping hot when we eat it a few hours later. It's the best thing ever cos it frees up the oven for all the yummy sides. We boil the ham the night before so it needs less than a half hour in the oven, glazed, the next day.

DavyD_83

Littlehorny wrote: »

I was looking at the one from IKEA this morning that looked good. Only 8 euro.

Thanks for the replies!
That IKEA one you both provided looks like the job for me alright. Didn't realise there was an option of wired with probe in oven and display outside. Cost goes up considerably when you get into wireless/Bluetooth. I won't be using it either to justify that, and wife Def wouldn't think cost was justified anyway ��

If I ever get to ikea again I'll definitely pick one up. Going to get out for some glögg( non-alcoholic mulled wine, you can add a shot of whatever you fancy if wanted) before Christmas too.


Amazon has just turned up some affordable fanciness, I'm tempted...
https://smile.amazon.co.uk/dp/B0828Q2VP5/ref=cm_sw_r_cp_apa_fabc_dlC_0LuQFbJJ341DT?_encoding=UTF8&psc=1

Bassfish

I use the ikea one, had it years and it's perfect. No need to spend big money on one at all.

freshpopcorn

Christmas puddings mixed!(They generally taste better than they look)
Fruit and nuts.

Dry ingredients.(Breadcrumbs, spices, flour, etc)

Wet ingredient.(Whiskey, Guinness, eggs)

Everything together(It weighs a Good bit)

Jude13

I may have to hand in my man card but we discussed last night that we might order in a cooked turkey. The restaurants here provide them. We joked amongst friends that a real man cooks his own turkey. I will have to ask them did they chop their own tree. I'm torn. I don't think I will enjoy a bought in one as much but I also don't want to be cooking all day or messing it up.

Deja Boo

I know no men who cook their own turkey. :eek:


I clearly hang out with the wrong crowd!

Jude13

I have done so each Christmas at my place, my dad does the same at home. I just want to 1) spend more time with the little elf 2) not screw it up as we have guests. 3) not have a million things to do, ham, pudding, and a turkey, and sides.

Deja Boo

Well done Jude and JudeDad! I think I've made a turkey on my own, maybe once. Wouldn't even know where to begin.

Given everything on your plate, ordering out seems the sensible thing. Make whatever you can, easier on yourself. Little elves grow up so fast, spending time is most important.

Jude13

Plus I just got the order form from the butchers, they are pricey birds. I think I will do a dry run for thanksgiving, not a yank but just to see if I can still do a turkey. I used to do it on the BBQ but the OH says the smokiness is not Christmassy. I will keep you guys posted.

Littlehorny

Deja Boo wrote: »

I know no men who cook their own turkey. :eek:


I clearly hang out with the wrong crowd!

Well myself and Jude 13 are two you know now

I do all the cooking Christmas Day, happy as a pig tipping round the kitchen all day making it with a glass of wine to hand.
The only thing I make the family help with is peel the mountain of spuds the night before.
As Jude already said though I get very anxious that the Turkey turns out well, have tried every method going. Over cooked it one year and I sulked for about an hour

Loughc

Deja Boo wrote: »

I know no men who cook their own turkey. :eek:


I clearly hang out with the wrong crowd!

I go to my sister's house for Christmas Dinner and her husband does the turkey and Ham and in fairness each year it gets better and better, he's like Mick from Gavin & Stacey going on about the lamb he's cooking.


He loves cooking it and watches loads of cooking shows like Jamie Oliver,etc to get ideas.


To quote Smithy... His Ham is a triumph

TRS30

Deja Boo wrote: »

I know no men who cook their own turkey. :eek:


I clearly hang out with the wrong crowd!

I did the turkey for the first time last year. Was closely supervised however since i physically put in and took it out of the oven I class it as having cooked it

SarahLil

Well done Men on the turkeys

We do the turkey together but the OH is very capable, makes a gorgeous turkey gravy Kevin Dundon recipe

My OH can cook a roast really well he would happily potter in the kitchen with wine in hand and the sports on, his mash potato is better than mine and really good roasties too

Jude I agree with Deja Boo the little ones aren't little for long so if you need to order a cooked one so be it

Neyite

Jude13 wrote: »

I may have to hand in my man card but we discussed last night that we might order in a cooked turkey. The restaurants here provide them. We joked amongst friends that a real man cooks his own turkey. I will have to ask them did they chop their own tree. I'm torn. I don't think I will enjoy a bought in one as much but I also don't want to be cooking all day or messing it up.

The first rule of fight club shop-bought is that you don't talk about shop-bought Just dish it up and bask in the compliments!



I do venison steaks on the day itself for the same reasons as you. My dinner courses were picked to minimise the workload on the day so I can hang out with everyone. I still happily potter away with a prosecco in the kitchen but I don't feel like I'm under pressure. I do a turkey crown and a ham on Christmas eve for dinner so there's still ingredients for for sandwiches (or if anyone wants T&H on the day but there's no pressure.

Mutleyboo

I would love to do venison steaks or a real nice rack of beef but there is no way that would be allowed, turkey and ham or it's not Christmas dinner is the stance from the others in the family. I also do a pork rib which is traditional from where my dads from. Always so much food as I make traditional Irish and Scandinavian. This year I'm doing everything made ahead so ready to be heated or finished on the day, except turkey,I have to do that on the day!

mirrorwall14

It’s mad reading everyone’s different opinions and ideas. I find the turkey the easiest part of it all.... I use a turkey bag, baste well and some veg in for flavour then stab it with the thermometers stick it in and wait for it to beep at me..... out good and early and kept warm and make Turkey gravy from the juices at the end

But juggling sides, ham, roasties and simply getting everything on the table hot in my small kitchen is the hard bit. You can really only have one cook in our kitchen or you end up killing each other as it’s U shaped and maybe 4 feet between the legs of it. Counter space is at a premium and we usually end up with a board on top of the tumble dryer for the bainmarie to keep things warm. Hoping it will be easier this year with a top oven

Neyite

mirrorwall14 wrote: »

It’s mad reading everyone’s different opinions and ideas. I find the turkey the easiest part of it all.... I use a turkey bag, baste well and some veg in for flavour then stab it with the thermometers stick it in and wait for it to beep at me..... out good and early and kept warm and make Turkey gravy from the juices at the end

Neven Maguire's buttermilk turkey is meant to be very juicy. I did the turkey crown last year that way and it was fab.

wrote:

But juggling sides, ham, roasties and simply getting everything on the table hot in my small kitchen is the hard bit. You can really only have one cook in our kitchen or you end up killing each other as it’s U shaped and maybe 4 feet between the legs of it. Counter space is at a premium and we usually end up with a board on top of the tumble dryer for the bainmarie to keep things warm. Hoping it will be easier this year with a top oven

With me it's fridge Tetris, and usually I've a picnic cooler box outside the back door with the veg that's been ousted from my fridge to make room for the trifle.

SarahLil

Neyite wrote: »

Neven Maguire's buttermilk turkey is meant to be very juicy. I did the turkey crown last year that way and it was fab.



With me it's fridge Tetris, and usually I've a picnic cooler box outside the back door with the veg that's been ousted from my fridge to make room for the trifle.

Thats a great idea about the picnic cooler, might have to use that one the fridge does be madness

Guill

Deja Boo wrote: »

I know no men who cook their own turkey. :eek:


I clearly hang out with the wrong crowd!

I do.

DO most of the dinner to be honest.:D

otnomart

Mutleyboo wrote: »

turkey and ham or it's not Christmas dinner is the stance from the others in the family

I always find that very amusing - because turkey is really a post-WW2 thing!
In the Christmas Carol/Dickensian/Victorian Christmas - that many still hold as gold standard - they had goose, not turkey !
When I lived in Ireland, I loved the ham, adored the stuffing, and always had the tiniest bit of turkey - only not to cause offence to my hosts - because I would have happily skipped it !

Mutleyboo

I'm with you on that, I could take or leave turkey. I find it's the stuffing, cranberry sauce, gravey and seasoning that's yum!

Neyite

Turkey is merely the vehicle for the trimmings to pile on and combine tantalisingly in a taste sensation.


I must get a batch bread loaf for the freezer for that Christmas sandwich....

tscul32

Was looking at the superquinn sausagemeat today in supervalu. As soon as I have space in the freezer I'll be getting the regular and the sausagemeat stuffings made and in the freezer.

My OH is a good cook too (I've taught him well). We do the Christmas dinner together, he does the physical stuff and I make sure he does it properly. Usually he cooks at the weekend, we get a roast every other Sunday, although my 12 year old son is the mash master. Even when we're in my parents' for dinner my mam gets him to do the mash.

Guill

tscul32 wrote: »

Was looking at the superquinn sausagemeat today in supervalu. As soon as I have space in the freezer I'll be getting the regular and the sausagemeat stuffings made and in the freezer.

My OH is a good cook too (I've taught him well). We do the Christmas dinner together, he does the physical stuff and I make sure he does it properly. Usually he cooks at the weekend, we get a roast every other Sunday, although my 12 year old son is the mash master. Even when we're in my parents' for dinner my mam gets him to do the mash.

What's his secret?