Pull out all the stops for a truly special feast, all for less than £8 a head
COMPILED BY JESS MEYER. RECIPES AND PHOTOS: FUTURECONTENTHUB.COM
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Follow our easy plan to get your feast on the table using just one oven…
THE DAY BEFORE
✱ Defrost the turkey
✱ Blind-bake the pastry and roast the veg for the tart
✱ Prepare the stuffing, pigs in blankets and trifle (jelly and custard layers)
✱ Make the red cabbage and gravy
ON THE DAY
4.5 HRS before serving: Take the turkey out of the oven to come to room temperature.
3.5 HRS before serving: Heat the oven to 160C Fan/Gas 4. Cook the turkey. Assemble the veggie tart and add to the oven for the final 45 mins of the turkey cooking time.
1 HR before serving: Increase the oven to 180C Fan/Gas 6. Roast the potatoes. Add the stuffing balls and pigs in blankets to the oven after 20 mins.
30 MINS before serving: Make the bread sauce, cook the sprouts, warm the red cabbage and gravy.
15 MINS before serving: Set the table, carve the turkey.
5 MINS before serving: Assemble the family. Bon Appetit!
Maple glazed turkey
COST
£2.37 PER SERVE
SERVES 8
PREP: 15 MINS, PLUS RESTING COOK TIME: 2 HRS 30 MINS
A simple sweet dressing ensures a perfect golden glaze.
YOU WILL NEED
4kg turkey, giblets removed, defrosted if frozen Juice
1 clementine (reserve the squeezed fruit)
4 bay leaves
2tbsp vegetable oil
80g maple syrup or runny honey
30g unsalted butter
2tbsp light brown soft sugar
Herbs for garnishing (optional)
HOW TO DO IT
1 Bring the turkey to room temperature at least 1 hr before cooking. Heat the oven to 160C Fan/Gas 4. Loosely tie the turkey’s legs and put the squeezed clementine and bay leaves in the cavity. Pat the skin dry and rub with oil, then season well with salt. Roast for 2 hrs 30 mins, basting every 25 mins with the pan juices.
2 Put the maple syrup or honey, butter, brown sugar and clementine juice in a pan. Season well and gently heat until the butter has melted. Simmer for a few mins to reduce slightly. Half an hour before the turkey is done, brush all over with the glaze, then return to the oven for the remaining cooking time.
3 To test the turkey is cooked, pierce the thickest part of the breast and check the juices run clear. Alternatively, use a probe thermometer; it should reach 60C before resting. Rest in the tin, covered with foil, for 1 hr before serving. Garnish with herbs, if using.
CALS: 250 FAT: 7G SAT FAT: 3G CARBS: 10G
