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•  Cooking your Christmas Turkey
•  A Vegetarian Christmas

The first thing I would say is that you should have in your mind a rota of helpers for Christmas Day. They needn't know what you have in store, but if all the family and any visitors do just a little, your day will be easier without spoiling theirs and your Christmas dinner will be truly memorable.

HELP NEEDED....Please remember those less fortunate than yourself; the elderly on their own, the homeless and the poor. All need your help this Christmas; please do, however you can, every little bit helps. Thank you on their behalf.  

And remember this is only a guide, you can change it to suit you. What ever you do, however you do it; I hope you enjoy preparing and eating your Christmas dinner and I wish you a day full of joy.

Christmas Eve Shopping: Check all your lists and do, or send someone else out for, the final shopping.

Turkey: If you have a frozen Turkey, is the turkey thawing steadily? If not, move it to a slightly warmer atmosphere. As soon as you can remove the giblets from a frozen turkey, or as soon as you are ready with a fresh one, simmer them with flavouring vegetables to make stock for the gravy.

Sauces & Stuffing's: Take stuffing's, sauces and brandy butter out of the freezer to thaw. Or prepare fresh what you haven't frozen and store in the refrigerator.

Vegetables: Persuade someone to trim green vegetables and peel carrots. Leave them in a cool place. Do not wash greens until just before cooking as the extra water will encourage them to turn soft. Potatoes for roasting can be peeled and par-boiled. Scratch the dry surfaces to make them extra crispy when cooked.

Starters. If you are going to have a starter, choose something simple-smoked salmon, melon with port, or a fresh fruit and vegetable salad. Alternatively, make a pate ahead of time and freeze it. Take it out of the freezer and refrigerate overnight.

Desserts: Make and chill any cold desserts. Prepare fruit salads but do not add black grapes or bananas. Grapes can be halved and pipped but will leech their colour when added to the syrup; bananas need to be peeled and sliced into the syrup just before serving otherwise they discolour and go soft. Make the cake and custard base for a trifle, but don't add cream until shortly before serving.

Trimmings for the roast: Prick sausages and make bacon rolls. Lay them in a baking tin, cover and put in the refrigerator or cold place overnight. Before you go to bed, take dripping or butter out of the refrigerator to soften. Work out roughly what time you need to start cooking next day.

The Table: If possible lay the table on Christmas Eve.

This is my guide for Christmas Day (for a dinner at 1.00 pm)
The big day is here at last! Much excitement and lots to do. Stay focused on your things to do but if you have children take time to share the magic of Christmas with them...........and when the initial excitement settles they may even help you. Here's the timetable;

Early morning: Turn on the oven to preheat. Stuff the turkey, truss it and spread with soft dripping or butter, or brush with oil or melted butter. Add strips of bacon over the breast if you wish. Weigh the prepared turkey and calculate the cooking time (allowing 20 minutes per 450 g (lIb) plus 20 minutes). Then add an extra 30 minutes, this allows time for the turkey to stand making it easier to carve, and gives you time to make gravy. At the calculated time, put the bird in to cook. Finish any cold desserts, appetisers and sauces. Take mince pies out of the freezer.

Timings

10.00 am Put the pudding on to steam. Lay the table if you haven't already done so and prepare the wines. Put plates and serving dishes to warm.

11.30 am Heat dripping and put the potatoes to roast. Bring the cheese into the kitchen to 'come to' at room temperature. Put sausages and bacon rolls to cook alongside the potatoes. Reheat sauces and keep them warm in a bain-marie.

12.00 pm If serving a salad as a starter, dress it. Arrange the starter on individual plates.

12.30 pm The turkey should be cooked. Check, and if it is, cook the vegetables, starting with those that take longest; drain and keep hot. Transfer the bird to a carving dish, return to the oven at its lowest setting and keep warm while you make the gravy.

If serving a large number of people, carve in the kitchen so that you can keep individual portions hot. For smaller numbers, garnish the bird ready to take to the table whole.

Turn the pudding out on to a serving plate, but leave covered with the basin; leave in the oven to keep hot.

Dish up and cover the vegetables; keep them hot while you serve the starter.

Put the mince pies in the oven to reheat on low, when you serve the main course.

I hope you enjoyed my little Christmas lunch preparation guide, there's more help for Christmas here

How about this as a fantastic gift: Roboreptile - only £74.95, plus standard delivery FREE for someone who loves Dinosaurs and wants an interactive toy. It will keep them quiet for days as they both learn about each other.

And if you want that special gift for your family this Christmas; that you will all enjoy the whole year through. How about a 37'' HD Digital LCD TV it's the best quality picture at an amazing Christmas price and there's free delivery. Look now and you could have it in your home before Christmas.

So is your computer all that it should be? Have you been promising yourself a new one but been putting it off? Well what better time than Christmas to treat yourself to a new computer. Have a look at this deal a DELL Dimension E521; a great PC at an outstanding price for you at Christmas.

And more Festive Guides are here;

•  Icing and finishing your Christmas Cake
•  How to Bone and Joint Chicken and Turkey
•  How to Truss your bird ready for the oven
•  Preparing and Stuffing your Turkey
•  The night before Christmas and all is quiet.....
•  Cooking your Christmas Turkey
•  Christmas Cake Recipe
•  Christmas Cake Icing
•  Christmas Pudding Recipe
•  Healthy Christmas Pudding
•  Turkey Stuffing Recipes

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But if you want to eat out this Christmas? Check out toptable.co.uk it is the UK’s biggest and best free online restaurant and party booking service, with access to more than 1300 restaurants, pubs, bars and quirky venues in the UK, Paris and Dublin. And its recommended by itscooking.com!

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