DIY Christmas Turkey Dinner
This simple one-tray ensemble can all be bunged in the oven together. Time it properly and you’ll get juicy turkey, roast veg and stuffing – all in under an hour! Easy, impressive and stress-free.
Serves 2 (multiple accordingly)
2 turkey breasts, skin on (about 300g each)
2 potatoes, peeled and quartered
12 Brussels sprouts
4 strips veal bacon, chopped
2 carrots, peeled
3 sprigs rosemary, finely chopped
3 tbsp paprika (smoked)
A splash chicken stock, ready-made
Salt and freshly ground pepper
For The Stuffing
1 onion, finely chopped
1 tbsp fresh sage, finely chopped
1 egg, beaten
1 Preheat the oven to 180C. Season the turkey generously with salt and pepper, 2 tbsp paprika and 2 sprigs rosemary on all sides. Separately melt 2 tbsp butter with a splash of chicken stock and the rest of the rosemary and paprika and use this to baste the turkey while cooking.
2 Heat up a pan, add some olive oil and sear the turkey breasts on all sides until there’s a golden crust on the meat. Then put them in the oven to finish cooking, baste frequently with the flavoured butter. To check if the meat is done pierce it with a skewer and see if the juices run clear. Make sure to rest the turkey for at least 10 minutes.
3 In the meantime, cook the potatoes in boiling water until soft. Drain and then mash them with some milk and a knob of butter. Season well with salt and pepper and add a tbsp of mustard for a little kick. Keep warm and set aside.
4 To make the stuffing: soften the onion over a low heat then combine all the ingredients together and shape into balls and lay them on an oven tray or simply scoop into a muffin tin. Put them in the oven with the turkey for 30 minutes.
5 Season the carrots and roast them along with the stuffing for 20 minutes.
6 Cook the veal bacon in a drizzle of olive oil, then add the Brussels sprouts. Add in a splash of water and cook for no more than 10 minutes. Season and finish with a little bit of butter before serving.
7 To make gravy prepare a jug of ready-made granules and add the turkey roasting juices and reduce over a medium heat. Serve with the turkey breasts sliced on plates. Guests don’t need to know there was never a full roast bird.