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Easy Christmas Dinner Recipe (Turkey, Sides & Pudding)

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Easy Christmas recipes featuring juicy roast turkey, golden potatoes, rich gravy & classic holiday sides for family dinner.
5 from 11 votes
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Prep Time 45 minutes
Cook Time 3 hours 30 minutes
Resting Time 30 minutes
Total Time 4 hours 45 minutes
Course Main Course
Cuisine American
Servings 8 people
Calories 720 kcal

Equipment

  • Large roasting pan
  • Meat thermometer
  • Bulb baster
  • Fat separator
  • Large baking dish for stuffing
  • Heavy-bottomed roasting tin for potatoes
  • Fine mesh sieve
  • 2-liter pudding basin
  • Large steamer pot
  • Wire rack

Ingredients
  

For the Turkey
  • 1 whole turkey 12–14 lbs (5.5–6.5 kg)
  • 4 tbsp unsalted butter softened
  • 2 tbsp olive oil
  • 6 cloves garlic minced
  • 1 tbsp each fresh thyme rosemary, sage (for herb butter)
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp smoked paprika
  • Zest of 1 lemon
  • 1 lemon halved (for cavity)
  • 1 orange halved (for cavity)
  • 1 large onion quartered (for cavity)
  • 4 bay leaves for cavity
  • 2 cups 480ml turkey or chicken broth
For the Bread Stuffing
  • 10 cups dried rustic bread cubes
  • 6 tbsp unsalted butter
  • 2 large yellow onions finely diced
  • 6 celery stalks finely diced
  • 5 cloves garlic minced
  • 3 tbsp fresh sage chopped
  • 2 tbsp fresh thyme
  • 1 tbsp fresh rosemary
  • 2.5 cups 600ml warm chicken broth
  • 2 large eggs beaten
  • 1 tsp salt ½ tsp black pepper, ¼ tsp nutmeg
For the Christmas Gravy
  • All turkey pan drippings defatted
  • 3 tbsp plain flour
  • 2 cups 480ml turkey or chicken stock
  • 1 cup 240ml dry white wine
  • 1 tbsp Worcestershire sauce
  • 1 tsp soy sauce
  • 1 tbsp redcurrant jelly
  • Salt and black pepper
For the Roast Potatoes
  • 3 lbs 1.4 kg Maris Piper or Yukon Gold potatoes, peeled and halved
  • 4 tbsp goose fat or duck fat
  • 1 tbsp semolina or plain flour
  • 1.5 tsp flaky sea salt
  • 1 tsp garlic powder
  • Fresh rosemary sprigs
For the Honey-Glazed Carrots & Parsnips
  • 1.5 lbs 680g carrots, cut into batons
  • 1 lb 450g parsnips, quartered
  • 3 tbsp unsalted butter
  • 2 tbsp runny honey
  • 1 tbsp fresh orange juice
  • 1 tsp fresh thyme
  • Salt and pepper
For the Christmas Pudding
  • 1 cup 150g each: sultanas, raisins, currants
  • ½ cup 75g dried cranberries
  • ½ cup 75g mixed peel
  • 1 apple grated
  • Zest and juice of 1 orange + 1 lemon
  • ¾ cup 175ml dark stout or dark rum (for soaking)
  • 3.5 oz 100g dark chocolate, grated
  • 1 cup 120g plain flour
  • 1 tsp baking powder
  • 2 tsp mixed spice 1 tsp cinnamon, ½ tsp ground ginger, ¼ tsp ground cloves
  • 1 cup 85g fresh white breadcrumbs
  • ¾ cup 170g dark muscovado sugar
  • 3.5 oz 100g shredded suet or cold grated butter
  • 3 large eggs 1 tsp vanilla extract

Instructions
 

For the Turkey

  • 48 hours before: Brine turkey in salt/sugar/water solution with herbs and citrus. Refrigerate.
  • Day of: Remove from brine, pat completely dry. Rest at room temperature for 1.5–2 hours.
  • Make herb butter: Combine softened butter, garlic, fresh herbs, salt, pepper. Push under skin over breast meat.
  • Season exterior: Rub with olive oil, salt, pepper, smoked paprika. Stuff cavity with lemon, orange, onion, bay leaves, thyme sprigs.
  • Roast: Place in roasting pan with broth. Roast at 425°F (220°C) for 30 minutes, then reduce to 325°F (165°C). Baste every 45 minutes.
  • Check doneness: Internal temperature of thigh must reach 165°F (74°C). Total roasting time: 3.5–4 hours for 12–14 lb turkey.
  • Rest: Remove from oven, cover loosely with foil and towels. Rest 30–45 minutes before carving.

For the Stuffing

  • Preheat oven to 350°F (175°C). Sauté onions and celery in butter until soft (8 minutes). Add garlic, herbs, nutmeg; cook 2 more minutes.
  • Combine with dried bread cubes, beaten eggs, warm broth, salt, and pepper. Mix gently.
  • Transfer to buttered baking dish. Bake 35–40 minutes until golden and crispy on top.

For the Gravy

  • While turkey rests, pour pan drippings into fat separator. Discard fat, keep dark juices.
  • Heat roasting pan over two burners. Whisk flour into remaining drippings; cook 2 minutes.
  • Add wine; bubble 1 minute, scraping all brown bits from pan bottom.
  • Add stock, reserved pan juices, Worcestershire, soy sauce, and redcurrant jelly. Simmer 10–12 minutes until thick.
  • Season to taste. Strain through fine mesh sieve. Serve hot.

For the Roast Potatoes

  • Parboil peeled potatoes in salted water for 10 minutes. Drain and shake vigorously in colander to roughen edges.
  • Heat goose fat in roasting tin in oven at 400°F (200°C) for 15 minutes until smoking.
  • Add potatoes to hot fat (they should sizzle). Sprinkle with semolina, salt, garlic powder. Toss to coat.
  • Roast 50–55 minutes, turning once halfway through, until deeply golden and crispy.

For the Carrots & Parsnips

  • Blanch in boiling salted water for 5 minutes. Drain.
  • Heat butter in large pan over medium-high. Add vegetables; cook 5 minutes.
  • Add honey, orange juice, thyme. Cook 7–8 more minutes until caramelized. Season and serve.

For the Christmas Pudding

  • (Make weeks ahead if possible) Soak dried fruits, cranberries, mixed peel, and grated apple in stout/rum for 24–48 hours.
  • Mix all dry ingredients: flour, baking powder, spices, breadcrumbs, sugar, grated chocolate. Add suet/butter.
  • Beat eggs with vanilla; add to dry mixture along with soaked fruit and all soaking liquid. Stir well.
  • Grease a 2-liter pudding basin, pour in mixture. Cover with greaseproof paper and foil; secure with string.
  • Steam in large pot for 6–8 hours, checking water level regularly.
  • Cool completely. Store at room temperature, or freeze. On Christmas Day, re-steam 1.5 hours or microwave 3–5 minutes.
  • To serve: Warm brandy in a ladle, pour over pudding, ignite at the table. Serve with brandy butter.

For Assembly & Serving

  • Warm all serving dishes and plates in the oven at 150°F (65°C) for 10 minutes.
  • Carve turkey: remove legs first, then slice breast meat diagonally across the grain.
  • Arrange turkey on large platter garnished with rosemary and orange slices.
  • Bring all sides to the table in separate warm bowls simultaneously.
  • Pour gravy into a warm gravy boat.
  • Serve Christmas pudding as a separate dessert course after main meal has been cleared.

Notes

  • The #1 rule: Use a meat thermometer. It's the only reliable way to know your turkey is safe and perfectly cooked.
  • Dry the skin: Pat the turkey completely dry the night before for maximum crispiness. Leave uncovered in fridge overnight.
  • Make ahead: Stuffing base, parboiled potatoes, cranberry sauce, and gravy base can all be prepared 1–2 days in advance.
  • Christmas pudding improves with age: Make it 2–8 weeks before Christmas. The flavors deepen significantly.
  • Rest is not optional: Always rest the turkey 30–45 minutes before carving.
  • Semolina on potatoes: This is the secret to an ultra-crispy crust. Don't skip it.
  • Soy sauce in gravy: Sounds strange, tastes incredible. It adds depth without any soy flavor.
  • Alcohol alternatives: Replace brandy in pudding with orange juice. Replace stout with strong black tea.
  • Turkey sizes: For 4 people, use a 6–7 lb turkey crown. For 12+ people, cook two smaller turkeys rather than one enormous one.
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