Your make-ahead timeplan
1 WEEK BEFORE
Prepare and freeze the potatoes
2 DAYS BEFORE
Assemble the gratin and make the crumb topping Make the roulade fillings and white sauce, bread sauce, red cabbage and gravy Prepare the stuffing balls
ON THE DAY (FOR 3PM SERVICE) 10:00AM
Prepare the turkey and bring to room temp
11:00AM
Heat the oven and cook the roulade
11:20AM
Decrease the oven temp Put the turkey in the oven, assemble the roulade
1:50PM
Remove turkey, cover to rest Increase the oven temp Roast the potatoes (top shelf) and gratin (below potatoes), make the gravy
2:25PM
Remove gratin, cover and keep warm, cook the stuffing balls (below potatoes)
2:30PM
Cook the sprouts, warm the bread sauce, gravy and cabbage.
3:00PM
Serve!
The mains
MAPLE GLAZED TURKEY
The sweet glaze gives the turkey a wonderful flavour and a lovely golden colour.
SERVES 8 PREP 15 MINS, PLUS RESTING COOK 2 HRS 30 MINS
✶ 4kg turkey, giblets removed
✶ Juice of a clementine (reserve the squeezed fruit)
✶ 4 bay leaves
✶ 2tbsp vegetable oil
✶ 80g maple syrup
✶ 30g butter
✶ 2tbsp light brown soft sugar
✶ Herbs for garnishing (optional)
1 Prepare the turkey by tying the legs loosely together. Stuff the cavity with the squeezed clementine and bay leaves. Pat the skin dry, rub with vegetable oil and season well with salt. Set aside to
