# The Complete Christmas Dinner

This masterclass provides a full Christmas system including turkey, roast potatoes, parsnips, carrots, cauliflower cheese, sprouts, pigs in blankets, gravy, cranberry sauce, bread sauce, and Yorkshire puddings, cooked like a chef.

- Cuisine: Indian
- Category: Sauce & Condiment
- Language: en

## Ingredients

- 7 kg Turkey
- Potatoes
- Parsnips
- Carrots
- Cauliflower
- Cheese
- Sprouts
- Pigs in blankets
- Mirepoix
- Butter
- Chicken Wings
- Onions
- Bacon
- Red Cabbage
- Stock
- Booze and Flavourings
- Cranberry
- Bread

## Instructions

1. Brine the turkey.
2. Take the wings and legs off the turkey.
3. Remove the giblets from the turkey.
4. Debone the turkey leg.
5. Remove tendons and cartilage from the turkey leg.
6. Place the thigh in the leg.
7. Prep the turkey crown.
8. Prep the turkey legs for rolling.
9. Make the stuffing mix.
10. Roll the turkey leg.
11. Put the turkey legs in the oven.
12. Prepare the turkey crown for the oven.
13. Separate the turkey crown skin.
14. Place mirepoix under the turkey for gravy.
15. Remove the wishbone from the turkey.
16. Add butter to the turkey skin.
17. Put the turkey crown into the oven.
18. Prep raw potatoes.
19. Place potatoes in water.
20. Put potatoes on to boil.
21. Prepare chicken wings for gravy.
22. Prep onions for gravy.
23. Peel and chop carrots.
24. Peel and chop parsnips.
25. Roll the pigs in blankets.
26. Add trim into gravy.
27. Place parsnips in water.
28. Stir the potatoes.
29. Cook bacon for the sprouts.
30. Oil the pigs in blankets.
31. Stir potatoes again.
32. Make Yorkshire pudding batter.
33. Reduce heat for gravy, potatoes, and carrots.
34. Let the Yorkshire pudding mix rest.
35. Chop and prep red cabbage.
36. Add stock and trim into gravy.
37. Boil parsnips for 21 minutes.
38. Chop cauliflower.
39. Fluff parsnips.
40. Prep a tray for parsnips.
41. Take potatoes out from boiling after 43 minutes.
42. Take turkey leg out and temp test it.
43. Put turkey crown back in the oven at 145°C.
44. Start making bechamel sauce.
45. Add booze and flavourings into red cabbage.
46. Continue making bechamel sauce.
47. Take turkey crown out of the oven after 20 extra minutes.
48. Put the tray into preheat.
49. Put cauliflower into the oven to roast.
50. Fluff potatoes.
51. Rest the turkey.
52. Put potatoes into a tray.
53. Put potatoes in the oven.
54. Put parsnips into the oven.
55. Add cheese into bechamel.
56. Thicken and flavor the gravy.
57. Take cauliflower out of the oven after 20 minutes.
58. Put carrots into the oven.
59. Mix cauliflower cheese.
60. Start making cranberry sauce.
61. Check parsnips after 15 minutes.
62. Check carrots after 10 minutes.
63. Check potatoes after 15 minutes.
64. Finish red cabbage to stew for 40 minutes.
65. Stir cranberry sauce for 12 minutes.
66. Pass off gravy.
67. Start making bread sauce.
68. Turn parsnips after 30 minutes.
69. Set oven to 170 for veg.
70. Turn carrots after 30 minutes.
71. Put bread sauce into a pan.
72. Finish cranberry sauce after 16 minutes.
73. Prepare the sprouts.

## Equipment

- oven
- tray
- pan

## Tips

- Breaking down the turkey allows for moist birds and quicker cooking times.
- Allowing lots of resting time for the turkey gives you time to make everything else.

## Source

- Original video: https://www.youtube.com/watch?v=Ao-M_YvfhXY
- Recipe page: https://www.cliprecipe.com/recipe/dab42457-d5ee-4c1f-bbae-3a6550d40a49
- Extracted: 2025-12-20

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt