Traditional Christmas Turkey Dinner

Ingredients

• 7 kg Whole turkey (Fresh or thawed; keep neck, giblets, and liver for stock)
• 10 L Water for brine (Cold)
• 500 g Kosher salt (5 % solution (5 g per 100 ml water))
• 4 whole Bay leaves
• 2 tbsp Whole black peppercorns
• 6 cloves Garlic cloves (Divided – 2 for brine, 2 for stuffing, rest for veg)
• 6 sprigs Fresh thyme
• 250 g Unsalted butter (Divided – 250 g for breast, 50 g for béchamel, 50 g for gravy)
• 3 tbsp Olive oil (For rubbing skin and potatoes)
• 12 slices Streaky bacon (For wrapping turkey legs and extra bacon for sprouts)
• 500 g Sausage meat (Fresh pork sausage meat, no casing)
• 2 large Shallot (shellot) (Finely sliced for stuffing and sauces)
• 6 leaves Fresh sage leaves
• 12 medium King Edward potatoes (≈2.5 kg, peeled and quartered)
• 8 large Parsnips (Peel and cut into sticks)
• 8 large Carrots (Peel and cut into batons)
• 2 heads Cauliflower (Break into florets, keep some core for texture)
• 200 g Cheddar cheese (Sharp, grated)
• 100 g Gruyère cheese (Grated)
• 1 L Whole milk (For béchamel and Yorkshire pudding)
• 750 g All‑purpose flour (For Yorkshire pudding and béchamel)
• 10 large Eggs (≈1 kg, for Yorkshire pudding)
• 1 tsp Nutmeg (Ground, for béchamel)
• ½ tsp Cinnamon
• ½ tsp Ground ginger
• 2 tbsp Dijon mustard
• 1 large head Red cabbage (Core removed, sliced)
• 330 ml Apple juice (cold‑pressed)
• 250 g Red currant jelly (For glazing cabbage)
• 300 g Fresh cranberries
• 150 g Granulated sugar (For cranberry sauce)
• 2 large Oranges (Zest and segmented)
• 200 g Stale white bread (Cubes, crust removed, for bread sauce)
• 250 ml Double cream (For bread sauce)
• 1 tsp Whole black peppercorns (for sauce)
• ½ tsp Coriander seeds
• 150 ml White wine (For deglazing gravy)
• 2 L Chicken stock (Store‑bought or homemade from turkey trimmings)
• 8 links Smoked sausages (for pigs in blankets)
• 500 g Brussels sprouts (Halved)
• 100 g Chestnuts (cooked, peeled)
• 2 tbsp Fresh parsley (Chopped, for sprouts)
• 2 tbsp Honey (For glazing veg and leg roll)
• 1 tsp Flaky sea salt (Finishing salt for turkey skin)

Instructions

1. Prepare the brine

   Combine 10 L cold water with 500 g kosher salt in a large pot, whisk until dissolved. Add 4 bay leaves, 2 tbsp peppercorns, 6 crushed garlic cloves and 6 sprigs thyme. Submerge the turkey, cover, and refrigerate for at least 24 h (up to 30 h).

   Time: PT15M

2. Debone and break down the turkey

   Remove wings, legs, and giblets. Separate the breast from the carcass, carefully pull the skin back, and keep it intact. Trim cartilage from the drumsticks and thighs, reserving all bones and trimmings for stock.

   Time: PT30M

3. Stuff and roll the turkey legs

   Lightly pound each leg meat to flatten. Mix 500 g sausage meat, 1 finely sliced shallot, 2 minced garlic cloves, 6 sage leaves (chopped), a pinch of salt and pepper. Place the stuffing on each leg, roll tightly, and wrap with 2 slices of bacon. Secure with foil to form a log.

   Time: PT20M

4. Prepare the turkey breast

   Gently separate the skin from the breast meat, creating a pocket. Slide several butter pats (total ~250 g) under the skin, then rub the skin with a little olive oil and fine sea salt.

   Time: PT15M

5. Roast turkey legs and breast

   Preheat oven to 190 °C. Place leg rolls on a tray and roast for 1 h 30 m, checking for an internal temperature of 65 °C in the thickest part. Reduce oven to 145 °C, add the breast on a trivet, and roast until the breast reaches 60 °C, then rest to 75 °C.

   Time: PT1H45M

   Temperature: 190°C

6. Make the stock

   In a large stockpot, combine all turkey bones, trimmings, giblets, 2 carrots, 1 onion, and any vegetable scraps. Cover with 2 L chicken stock, bring to a boil, then simmer 2 h. Strain and set aside.

   Time: PT2H

   Temperature: 100°C

7. Prep vegetables

   Peel and quarter potatoes; cut parsnips into sticks; cut carrots into batons; break cauliflower into florets; slice red cabbage thinly; halve Brussels sprouts; keep all veg dry.

   Time: PT45M

8. Roast root vegetables

   Spread potatoes, parsnips, and carrots on a baking sheet, drizzle with olive oil, season with salt, and roast at 200 °C. Potatoes: 45 min, turning halfway; parsnips: 45 min; carrots: 30 min. Add a drizzle of honey in the last 5 min.

   Time: PT45M

   Temperature: 200°C

9. Roast cauliflower and red cabbage

   Toss cauliflower florets with oil, salt, and pepper; roast at 200 °C for 20 min until golden. In a saucepan, combine sliced red cabbage, 330 ml apple juice, and a jar of red currant jelly; simmer covered on high heat until liquid reduces, then finish uncovered for 5 min.

   Time: PT30M

   Temperature: 200°C

10. Prepare Brussels sprouts

    Sauté halved sprouts in rendered bacon fat with a pinch of salt. When almost tender, add chestnuts, chopped parsley, and a grind of black pepper; cover and finish cooking for 5 min.

    Time: PT20M

11. Make cauliflower cheese

    Prepare a béchamel: melt 50 g butter, whisk in 50 g flour, cook 2 min, gradually whisk in 1 L warm milk, add nutmeg, cinnamon, ginger, and simmer 5 min. Stir in grated cheddar and Gruyère until melted. Toss roasted cauliflower with the sauce, transfer to a baking dish, top with extra cheese, and bake at 200 °C for 15 min.

    Time: PT30M

    Temperature: 200°C

12. Prepare cranberry sauce

    Combine 150 g sugar, 100 ml water, zest of 2 oranges, 1 diced shallot, and 300 g cranberries in a saucepan. Simmer until cranberries burst and mixture thickens. Add orange segments, a splash of orange juice, and a pinch of thyme; keep warm.

    Time: PT20M

13. Make bread sauce

    Soak 200 g stale white bread in 2 L milk with 2 bay leaves, 1 tsp peppercorns, and ½ tsp coriander seeds. Simmer 15 min, then strain, return liquid to pot, add 250 ml double cream, 1 tsp mustard, and season. Finish with a knob of butter.

    Time: PT20M

14. Yorkshire pudding batter

    Whisk 750 g flour, 10 large eggs, and 1 L milk until smooth. Let rest 30 min (or overnight) in a non‑metal container. Preheat oven to 220 °C, add a tiny drizzle of oil to each pudding mold, heat molds 10 min, then pour batter to ⅓ full and bake 15 min until risen and golden.

    Time: PT30M

    Temperature: 220°C

15. Prepare pigs in blankets

    Wrap each smoked sausage with a slice of bacon, securing with a toothpick if needed. Place on a tray and bake at 220 °C for 20 min until bacon is crisp.

    Time: PT20M

    Temperature: 220°C

16. Finish gravy

    In the roasting tray, discard excess fat, add 2 tbsp flour, stir to form a roux, deglaze with 150 ml white wine, then whisk in the hot turkey stock. Simmer 10 min, season with salt, pepper, a splash of lemon juice, and 1 tbsp Dijon mustard. Strain if desired.

    Time: PT15M

17. Carve and serve

    Let the turkey rest 20 min under foil. Carve the breast by removing the wishbone, then slice breast and leg rolls. Arrange on a platter with roasted veg, cauliflower cheese, red cabbage, sprouts, pigs in blankets, Yorkshire puddings, cranberry sauce, bread sauce, and gravy.

    Time: PT20M

Nutrition Facts

Calories

1200

Protein

60 g

Carbohydrates

120 g

Fat

60 g

Fiber

10 g

Ingredient Substitutions

• Instead of Kosher salt: Sea salt
• Instead of Fresh thyme: Dried thyme
• Instead of Unsalted butter: Margarine
• Instead of Olive oil: Vegetable oil
• Instead of Streaky bacon: Smoked pancetta
• Instead of Sausage meat: Ground pork
• Instead of Shallot (shellot): Red onion
• Instead of Fresh sage leaves: Dried sage
• Instead of King Edward potatoes: Russet potatoes
• Instead of Cheddar cheese: Red Leicester
• Instead of Gruyère cheese: Emmental
• Instead of Whole milk: Plant‑based milk (will change texture)
• Instead of All‑purpose flour: Gluten‑free flour (adjust liquid)
• Instead of Eggs: Egg replacer (not recommended for pudding)
• Instead of Dijon mustard: English mustard
• Instead of Apple juice (cold‑pressed): Cider
• Instead of Red currant jelly: Red wine jelly
• Instead of Fresh cranberries: Frozen cranberries
• Instead of Granulated sugar: Honey
• Instead of Stale white bread: Breadcrumbs
• Instead of Double cream: Half‑and‑half
• Instead of White wine: Chicken stock
• Instead of Chicken stock: Vegetable stock
• Instead of Smoked sausages (for pigs in blankets): Cumberland sausages
• Instead of Honey: Maple syrup

Equipment Needed

• Large stockpot (≥8 L)
• Roasting tray (heavy duty)
• Trivet or rack
• Meat thermometer (probe)
• Sharp carving knife
• Kitchen shears (optional)
• Mixing bowls
• Whisk
• Rolling pin
• Aluminium foil
• Baking sheet for potatoes
• Saucepan (2 L)
• Saucepan (large, 4 L) for gravy
• Hand blender or whisk (optional)
• Yorkshire pudding molds or muffin tin
• Oven
• Stove top
• Colander
• Tongs

Critical Steps — Do Not Skip

• Brining the turkey for at least 24 h
• Deboning and separating the breast from the legs
• Ensuring the turkey skin stays intact while buttering under it
• Cooking the turkey to the correct internal temperatures (65 °C legs, 60 °C breast, rest to 75 °C)
• Making a clear stock from all trimmings for gravy
• Roasting potatoes until dry and fluffy

Chef Tips from the Video

• Use a probe thermometer for precise internal temperatures; insert into the thickest part of the leg and the centre of the breast.
• Rest the turkey loosely covered with foil; this lets steam escape and keeps the skin crisp.
• For extra‑crisp potatoes, give them a final blast in hot oil after the oven roast.
• Save all trimmings for stock – they add depth to the gravy.
• Season each component individually; the final dish will be balanced.

Troubleshooting

Storage

Refrigerator: Store leftovers in airtight containers for up to 3 days.

Freezer: Freeze cooked turkey, gravy, and side dishes (except Yorkshire puddings) for up to 2 months.

Room temperature: Do not leave cooked food at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the brine and soak the turkey the day before.
• Make the stock, bread sauce, and béchamel a day ahead; refrigerate.
• Peel and cut all vegetables and store them in cold water overnight.
• Rest the Yorkshire pudding batter in the fridge for up to 24 h.

Frequently Asked Questions