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Posted at 12:02PM, 28 November 2012 by Lily Barclay - Writer, bbcgoodfood.com

Christmas can be a stressful time of year - especially if you have a hundred trimmings, a huge turkey and an expectant family at the kitchen table. Lumpy gravy has been known to send the most confident of cooks into a minor meltdown and that's without mentioning overcooked sprouts.

Preparation is often key to a more relaxing day, and that's why Good Food experts Barney Desmazery and Sarah Cook will be online on Fridays from Friday 30th November, 4pm - 5pm in the run up to Christmas to answer all your Christmas cooking questions.

Simply tweet us @bbcgoodfood with the hashtag #askGoodFood or click onto our Facebook page to get involved.

Comments

tweakle

30 November 2012, 2:19PM
tweakle

We have 25 people for christmas dinner! What sort of turkey would you recommend, and should we cook it the night before? If we do, how do we reheat it on the day? Thanks!

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welsh lass

30 November 2012, 5:50PM
welsh lass

Kelly Bronze always they cook fast and taste delicious. Once you have a great bronze turkey you can never have a bland mass produced white one. I cook an 18Iber in less than 3 hours. Always stuff with forcemeat stuffing and serve with pigs in blankets hence once you have starter and pudding you only need one slice of turkey! Give it a good hour resting time so you have room in the oven for the studs. Perfection!

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welsh lass

30 November 2012, 5:55PM
welsh lass

Tweakle - depends on if you are including children in the 25 as you could calculate 4 young childrens portions to 1 adult. Never cook the turkey night before and reheat it will be horrible and dry over cooked in some parts and cold in others. If you get a bronze turkey it will cook fast due to the fat. A standard cooker you can fit 20Ib turkey and that will feed 16 adult portions including brown meat. Cook a ham too and serve with sauagemeat stuffing, pigs in blankets and starter and your portions of meat will be small. Dont over cater its wasteful. Rather buy a better turkey than a cheap one.

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Morton's Turkeys

30 November 2012, 7:04PM
Morton's Turkeys

Tweakle, allways go for a traditionally reared bird that is free range and game hung (which improves the flavour). Bronze are popular now mainly due to the kelly name but you could also try the traditional Norfolk Black, a longer narrower breast with a slight gamey flavour to it. If you want any more advice take a look at our birds. www.freerangeturekys.co.uk

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Twiglet

2 December 2012, 12:00PM
Twiglet

Does anyone have any advice on rolling out pastry so that it is even? Mine looks rustic but sometimes I would prefer a more proffessional finish to my mince pies

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Celeriac Jim

3 December 2012, 9:31AM
Celeriac Jim

A question for you, i want to make celeriac soup which i have done many times but i only have lamb stock , no veg or chicken left and its snowing outside(Glasgow) , would you recommend i use lamb, dont really want to waste the celeriac,thanks ,Jim

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welsh lass

5 December 2012, 5:28PM
welsh lass

For pastry keep it in round ball and flatten between two sheets of cling. Roll from the middle outwards to keep levels. This way you can also get it thin without sticking - you could roll up in cling and chill before using. Always allow for shrinkage due to cooking when cutting so make circles a little bigger specially if pastry is thin. I use Gorden Ramseys mince pies the pastry is perfect.

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mary

6 December 2012, 4:31PM
mary

Did anyone see Masterchef Professionals about 2 weeks ago? Michelle Roux Jnr made a French classic dish of Artichokes, smoked salmon and Blinis on the side. Am unable to use iPlayer as I live in Spain. Hope someone can help, would love to make this starter for our Christmas Lunch.

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Bren

7 December 2012, 1:20PM
Bren

Want to make a turkey crown plus soup and starter for xmas eve how big should it be

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Bren

7 December 2012, 1:20PM
Bren

Want to make a turkey crown plus soup and starter for xmas eve how big should it be

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