It was just a superb night. Thanks to Venus for the picture below.
- A turkey - ours came ready-stuffed!
- Salt and pepper
- Olive Oil
People get intimidated by turkeys. Don't be. Go grab one from Iceland and cook it!
Method - may differ depending on weight so check packaging
Cover the turkey with foil and cook it for 2 hours 15 mins.
Take it out and season it with plenty of salt and pepper, and cover with some oil. Now baste it. This means you pour all the juices that have accumulated in the tray into a cup and then over the turkey.
Pop it back in the oven for half an hour to brown it off. Fab.
Ronald and David used about:
- 5 large sweet potatoes
- 5 baking potatoes
- 250g butter (for each type of potato)
- Grated cheese (for the baking potatoes)
- Salt and pepper (for both)
This made enough to feed a small army.
Do this for each type of potato (i.e. not at the same time):
Peel and chop the potatoes. Cook in boiling water for about 40 mins - or until you can put a fork through it easily. Drain and mash with 250g butter. Season well. When doing the baking potatoes, add plenty of grated cheese (to taste).
The Rest - Vegetables/Gravy/Yorkshire Puddings/Cranberry Sauce
OK if you are a die hard chef you will make your own gravy (and we have done so at Barking Baking with our Roast Chicken) but as this was a student effort we kind of cheated on gravy and just used onion gravy granules (like hot chocolate, but not). And our veg was frozen stuff from Iceland again. However, there is absolutely nothing wrong with this. It tasted great and was a fun evening. That, after all, is all that matters!