This article provides a step-by-step guide on how to make a classic Christmas roast dinner with all the trimmings. The recipe includes ingredients for the roast, gravy, and several types of trimmings such as roast potatoes, honey roasted carrots and parsnips, brussels sprouts with pancetta and chestnuts, creamy mashed potatoes, and cranberry sauce. The guide covers instructions such as preheating the oven, stuffing the bird (if using a turkey), preparing the vegetables, roasting the meat, checking if it is cooked, making the gravy, and preparing the different trimmings. Following these instructions can help create a delicious Christmas dinner for loved ones.

How to Make A Classic Christmas Roast With All The Trimmings

Introduction

Christmas is a time for celebration, feasting, and spending time with loved ones. One of the most important parts of the festive season is undoubtedly the traditional Christmas dinner, with its succulent roasted meat, perfectly cooked vegetables and all the trimmings. If you’re planning on cooking a classic Christmas roast this year, follow this step-by-step guide to ensure that your dinner is a huge success.

Ingredients

For the roast:

• 5 kg turkey, chicken, or beef joint
• 2 onions, cut into quarters
• 2 stalks of celery, chopped
• 2 carrots, chopped
• 1 head of garlic, cut in half
• 2-3 sprigs of rosemary
• 2-3 sprigs of thyme
• 1 bay leaf
• 50g of butter
• Salt and pepper

For the gravy:

• 2 tbsp flour
• 500g of chicken or beef stock (depending on your meat)
• 1 tbsp redcurrant or cranberry jelly
• Salt and Pepper to taste

For the trimmings:

• Roast potatoes
• Honey roasted carrots and parsnips
• Brussels sprouts with pancetta and chestnuts
• Creamy mashed potatoes
• Cranberry sauce

Step-by-step guide

1. Preheat the oven to 220°C/200°C Fan/Gas Mark 7.

2. Prepare the meat

Take your joint of meat out of the fridge and bring it to room temperature for an hour before cooking. Remove all the packaging and use kitchen paper to pat dry your meat.

3. Stuffing the bird (if using a turkey)

If you are using a turkey, fill the cavity with your desired stuffing. Make sure to check the cooking time for a stuffed turkey as it will take longer to cook than an unstuffed one.

4. Prepare the vegetables

Peel all the vegetables and roughly chop them. Place the chopped vegetables, garlic head, and herbs at the bottom of a roasting tin.

5. Prepare the meat for roasting

Using your fingers, gently loosen the skin from the meat on the breast and thighs, being careful not to tear the skin. Insert small knobs of butter and herbs under the skin on the breast and thighs. Rub the outside of the meat with a generous amount of salt and pepper.

6. Roast the meat

Place your meat on the bed of vegetables in the roasting tin. Cover the meat with tin foil and roast for 30 minutes per kg plus an extra 30 minutes. For example, for a 5 kg turkey, cook for 3 hours 30 minutes.

After 2 hours of cooking, remove the tin foil to allow the skin to crisp up. Baste the meat with any juices in the pan every 30 minutes.

7. Check the meat is cooked

Check that your meat is cooked by inserting a skewer or meat thermometer into the thickest part of the meat. If the juices run clear or the internal temperature is 65°C, your meat is cooked.

8. Rest the meat

Once the meat is cooked, remove it from the oven and cover it with tin foil. Leave it to rest for 30-40 minutes to allow the juices to redistribute.

9. Make the gravy

While the meat is resting, make the gravy. Remove the vegetables and herbs from the roasting pan and place the pan on the hob. Add flour to the pan and stir vigorously for a few minutes until the flour has cooked out. Gradually add the stock, whisking constantly to ensure there are no lumps. Add the redcurrant or cranberry jelly and continue to whisk until the gravy has thickened. Season to taste with salt and pepper.

10. Prepare the trimmings

While the gravy is cooking, prepare the trimmings. Peel and chop the potatoes for roasting, and parboil them for 10 minutes before roasting for 45-50 minutes.

Peel and chop the carrots and parsnips and toss them in honey and oil before roasting for 30-35 minutes.

Blanch the brussels sprouts and sautee them with pancetta and chestnuts before serving.

Make the creamy mashed potatoes by boiling potatoes and mashing them with butter and cream.

Open a tin of cranberry sauce or make your own by simmering cranberries and sugar until the berries burst.

Conclusion

Follow this step-by-step guide and recipe to create a classic Christmas roast that is sure to impress your guests. With succulent meat, crispy roast potatoes, and all the trimmings, your Christmas dinner is bound to be a huge success. Enjoy!