But thanks to these handy time-saving hacks – revealed by top chefs – we can spend more time scoffing Quality Street and watching Love Actually and less time sweltering over a hot stove.
Don't boil your veg
According to Tom Cenci, Executive Chef at Duck & Waffle, roasting ALL your veg is the way to go.
He told Good Housekeeping: "All can be roasted from raw, especially sprouts, and have much more flavour for doing so.
Cook your turkey overnight
To save time on the big day, Cyrus Todiwala from Mr Todiwala's Kitchen, told Good Housekeeping that cooking your bird the night before is key to saving time.
"Once your turkey is totally defrosted and marinated if need be, cover with bacon rashers and then place in the oven as late as you can on Christmas Eve at no more than 75-80°C," he revealed.
"This will enable the turkey to cook gently and slowly and remain moist."
Always choose a turkey crown
There's nothing more stressful than attempting to put your turkey in the oven – only to realise it doesn't fit.
According to Guy Betteridge from South Place Hotel Chop House, opting for a crown – instead of the whole bird – is always the best choice.
"I always choose to cook a turkey crown rather than the whole bird," he told Good Housekeeping.
"It needs a little more attention whilst cooking, but in the end is delicious."
What are your top Christmas cooking hacks?
Earlier this week, we told you which festive crisps are the best on the high street.
We also revealed you can get paid £500 for eating pigs in blankets and it could be our dream job.
And we showed you how to cook Brussels sprouts – recipes, how long to boil or sautee them for and the truth on whether they really are good for you.
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