How does our chef cook the perfect Christmas turkey?


Chris starts with a turkey breast seasoned with salt, pepper and herbs. His trick for keeping the meat juicy is in the way he wraps it.

“I wrap the turkey breast tightly in clingfilm then tin foil before it goes into the oven. It helps keep all the moisture and flavour in.”

The turkey stays wrapped until it’s fully cooked, and Chris gives it 30 minutes to rest before carving. That’s enough time to finish the gravy and give the roasties a final crisp-up!

“If you’re cooking Christmas dinner at home, I’d get the roasted sides done earlier, before the turkey goes in. Then, while it’s resting, you can pop them back in the oven to crisp up, ready to serve.”

If you cook your sides ahead, cool them quickly, refrigerate them within two hours and reheat them once until they’re steaming hot all the way through.

What’s on Chris’s Christmas plate?

Shredded Brussels sprouts with smoked bacon lardons and cream. If you’ve ever needed persuading to give sprouts a second chance, that might do it.

And when Chris thinks back to Christmas as a child, the big treat was mince pies served with evaporated milk.

Give the gift of memories this Christmas

If there’s someone you’d love to spend more time with in the new year, give them something you can look forward to together.
Afternoon tea for two or a night away by the sea at The View is a lovely excuse to put a date in the diary.

Happy Christmas from all of us at The View

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