Are you Christmas-ready in the Kitchen?

So, how do you get Christmas-ready in the kitchen? Here at we like to be prepared and we have our prep and cook time down to 2.5 hours start to finish! Here's how we do our Christmas dinner…

Traditional Roast Turkey


Free range turkey preparations

Preheat your fanned oven to 180 C/ Gas Mark 4. In a conventional oven you can increase the cooking time by 200 C
For a guide to cooking times by weight see this handy guide.

Serves 8


4kg free range turkey
2kg potatoes (ideally Maris Pipers)
400g parsnips
400g carrots
2 large red onions
500g brussels sprouts
200g shallots
1 bulb of garlic
Sprigs of fresh rosemary
500ml chicken stock (or if brave enough, boil turkey giblets for an hour to make your own!)
Splash white wine
Sea salt & black pepper


1. First, prepare your turkey. Rub butter into the skin on the topside and underside. Grind black pepper and sea salt all over.


Stuffing the turkey with alliums and rosemary

2. Next, it’s time to stuff the turkey by placing the chopped red onion, whole shallots and fresh rosemary in to the cavity.

3. For the next step we stray a little from tradition by turning the bird upside down in the roasting tin. Cooking the bird upside down encourages the juices to run in to the breast which results in succulent meat. Drizzle melted butter over the bird.

4. Place the bird into a preheated oven and cook for the time stated in the handy guide above.


You can always prep your potatoes the night before to save time

5. Next it’s roasties time! Many cooks prepare the humble spud the night before, by peeling and chopping into even sized chunks. They can be kept in the fridge in a bowl of water until needed. This is a great time saver. When it’s time to cook them, cover with fresh cold water in a pan, with a little salt, and bring to the boil. Simmer for around 20 minutes until the potatoes are soft but still keeping their shape. Preheat your roasting tray with oil.


Rosemary brings out the flavour of the vegetables

6. Now it’s time for the vegetable dish. Peel the shallots, red onions, and parsnips, and wash your carrots. Roughly chop the red onions into evenly sized pieces. Peel your garlic cloves, chop some fresh rosemary and add all into a roasting dish. Pour a healthy glug of oil over the top, grind some black pepper and some sea salt over the top, and by this time…

...the potatoes should be ready to drain. Allow any excess water to evaporate, then ‘rough up’ by shaking in the pan, and drop the potatoes into the preheated roasting dish containing the hot oil. Season and toss the potatoes. Place the potatoes and the vegetable dish into the oven. If you have a conventional oven place the potatoes on the upper shelf to crisp up - on a fanned oven this is not as important, as the heat will be evenly distributed throughout the cavity.

7. Set your timer and when 30 minutes cooking time remains, remove the turkey from the oven and flip it over so it sits the right way up in the roasting tin. Baste the turkey and potatoes in the juices from the bottom of the tin. Place back into the oven for the last 30 minutes.


We cooked our Christmas dinner in the Select 90 DF by Rangecookers

8. Check the turkey is cooked by piercing the thickest part with a skewer - the juices will run clear when fully cooked. Remove the turkey from the roasting dish and leave to rest, covered in foil, for 30 minutes. This will allow the meat fibres time to expand and the juices time to settle. Keep the juices to one side, we’ll be using them later.

9. Peel the sprouts, place into a pan with a little salt and cover with boiling water. Bring to the boil and cook for 5 to 10 minutes then drain.

10. Pour a small amount of white wine into the roasting dish you set aside earlier, with the turkey juices, and add to a medium heat, stirring to loosen any meat residue. Reduce by one half, then add 500ml of chicken stock. Continue stirring over the heat until a good consistency is achieved. If too thick, slowly add the water reserved from the sprouts to loosen. If too thin, gradually add a paste of cornflour and water to thicken.

By this time, your turkey will have rested and the roast potatoes and roast veg should be done to perfection.


Our delicious cooked turkey

11. Assemble into the original roasting dish and add fresh rosemary sprigs.

12. Voila! Sit back and enjoy.

We cooked our Christmas dinner in a Rangecookers Select 90 DF


We'd love to see your Christmas preparations! Tag @rangecookers on Twitter or Instagram, and you can always find us on Facebook and Pinterest.