Winter Festive Roast
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Christmas can be about fun, family and festive cheer – and often, lots of indulgent food and drinks!
If you’re looking to make your Christmas dinner that bit healthier, why not try this option?
Roast turkey (or chicken), roast potatoes, roasted carrots and parsnips with a selection of seasonal vegetables, served with gravy and homemade cranberry sauce.
Servings: 6
Total Cook Time: 2 hours
Roast Turkey or Chicken
- 2kg whole turkey or chicken
- 2 medium oranges (halved)
- 1 Lemon (halved)
- 1 large onion – quartered
- 4 cloves garlic, crushed
- Fresh herbs: rosemary, thyme, sage (a few sprigs of each) or use dried
- 1 tsp paprika – optional
- Ground black pepper for seasoning
Preheat oven to 190°C/170°C or gas mark 5
Prepare turkey/chicken: Pat dry, season with black pepper to taste and paprika (optional)
Stuff the cavity with orange, lemon, onion, garlic, and herbs for aromatic flavour.
Place turkey/chicken in a large roasting tin and cover the breast loosely with foil.
Roast for about 1 hour 50 minutes (roughly 55 minutes per kg).
After the first 30 minutes baste the chicken/ turkey by spooning the fat which has drained out of the turkey over the top of the roast. Repeat this a couple of times during cooking.
Remove the foil for the final 40 minutes of cooking to achieve a crisp and brown skin
After the cooking time, check if the joint is cooked – internal temperature should reach 75°C in the thickest part of the breast. – or check the juices run clear by inserting a small knife in the leg joint.
Transfer to a carving board or plate and cover loosely with foil, allowing to rest for 10 minutes before carving – this locks in the juices.
While the turkey/chicken is resting, make the gravy according to the packet instructions if using, or use the gravy recipe below.
NB – Once the chicken/turkey has cooled after serving, you can take any remaining meat off the bones. Discard the skin and cover the meat. It can be kept in the fridge for up to 2 days
Use the leftovers for a curry, risotto, healthy wraps with salad for lunch
Gravy
- 20g plain flour
- 750ml chicken or turkey stock
- Roast juices – fat skimmed off
Measure 750ml of stock.
Remove the excess fat from the roasting tray (use a fat separator jug/ or skim off the visible fat) and heat over a medium heat.
Using a wooden spoon, stir in the flour to make a paste.
Gradually add the stock and simmer until the gravy coats the back of the wooden spoon and pour into a jug to serve
Alternatively, for an easier gravy, use low sodium gravy granules made with the water from the boiled vegetables – follow the instructions on the packet
Roast Potatoes
1.2 kg medium sized potatoes cut into quarters
1 tbsp rapeseed/olive oil
Preheat oven to 190°C/200°C
In a large saucepan on a high heat bring the water to boil.
Add the potatoes and bring back to a gentle boil for 5 minutes or until the outside of the potatoes start to flake.
Drain the potatoes and allow to stand for 2 minutes
Mix the potatoes in the 1 tbsp of oil and transfer to a hot roasting tin
Place in the oven above the roast and cook for 60 minutes – turning halfway.
Roast Carrots and Parsnips
6 medium carrots peeled and cut in half lengthways
4 Parsnips peeled and cut into half lengthways
1 Tbsp rapeseed or olive oil
Preheat oven to 190°C/200°C
Coat the cut vegetables in 1 tbsp of oil/brush with oil
Once the potatoes have been in the oven for 20 minutes, add the carrots and parsnips to the same roasting tin as the potatoes. Return to the oven to cook for 40 minutes.
If the vegetables begin to overcook before the turkey/chicken is ready, transfer to another tin then return to the oven to reheat while the chicken is resting.
Seasonal Vegetables
350g peas
350g sprouts – outer leaves removed
Half a small red cabbage – sliced
Cook the vegetables in a small amount of water for 5 – 8 minutes. Alternatively, you can cook the vegetables in the microwave or steam them.
Cranberry Sauce
- 2 tbsp granulated sugar
- 100ml orange juice
- 250g fresh/frozen cranberries
- 1 tsp mixed spice
Equipment: Weighing scale, measuring jug, saucepan
Place the sugar and orange juice in a pan and bring it to boil slowly to avoid burning.
Stir in the cranberries and simmer until tender.
Keep stirring until it thickens.
If making in advance, cool, then store in the fridge in an airtight container for 30 days.
