How to Master Christmas Eve Prep for a Seamless Christmas Dinner
If you're in charge of making Christmas dinner, take some pressure off by getting ahead on Christmas Eve. Here are our top tips for a seamless Christmas Day.
- Make a List, Check It Twice — List every element of your meal so nothing is forgotten or overlooked.
- Brine Your Turkey — Submerge in salted water overnight (wet brine) or rub salt into the skin (dry brine) for a juicy, tender bird with crispy skin. See our free-range, herb-fed turkeys.
- Prep Your Veg — Peel, chop and parboil vegetables and potatoes, arrange on baking sheets. On Christmas Day, just oil, season and roast.
- Make and Freeze Your Extras — Stuffing, chipolatas, gravy and Yorkshire puddings can all be made in advance and frozen. Defrost gravy and warm through on the hob.
- Prepare Your Kitchen — Get out all equipment you'll need: baking sheets, trays, pots and pans. Pre-arrange non-fridge ingredients too.
- Organise the Fridge — Put ingredients you'll use first at the front to save frantic rummaging during the cook.
- Set the Table — Crockery, glassware, decorations and name labels the night before. Cover with a tablecloth to keep clean and reveal before guests arrive.
- Empty the Bins — Thank yourself on Christmas Day when you're tossing everything cleanly without a second thought.
- Walk Through the Menu — Check you have every ingredient. Nip to the shops now, not on Christmas morning.
- Enjoy a Glass of Wine — Celebrate the prep done. Just don't overdo it — a fresh head on Christmas morning is the best ingredient of all.
