A showcase Christmas dinner

In spite of December being a busy month of shopping, decorating, baking and cooking, we want to do it all and still produce a magnificent feast on the 25th. After all, Christmas dinner is the meal we look forward to all year long. Here are lots of options to make the traditional Christmas dinner a delicious reality.

For the centrepiece turkey, there are simple and concise cooking directions, no matter what size of bird. For the all-important accompaniments, there are at least three options each for dressings, potatoes and side dishes. All have make-ahead directions designed so you can reheat them while the bird stands before being carved. We're also sharing secrets for a tasty, smooth and perfect gravy, something that you've shared your anxiety about in the past.

With these recipes, you can pick and choose and mix and match. You'll soon see that preparing the big feast is easier than you think. So go ahead and enjoy the day by the tree, in the kitchen, then at the table.

Part 1: Turkey how-tos

Thawing
Leave turkey in original package. Never thaw turkey at room temperature.
• Refrigerator: Place turkey on large tray in refrigerator. Allow 5 hours per pound (500 g) thawing time. For 25 lb (11 kg) turkey, it takes 5 days.
• Cold Water: Place turkey in large container or sink and cover completely with cold water. Allow 1 hour per pound (500 g) thawing time. Change water at least every hour.

Roasting
• Remove wrappings, giblets and neck.
• Pat dry inside and out.
• For unstuffed turkey, insert 2 bay leaves in body cavity and 1 in neck cavity. Quarter 2 onions and place in both body and neck cavities. Sprinkle cavities with 1/2 tsp (2 mL) each salt and pepper and generous sprinkle of fresh or dried herbs, such as savory, thyme or sage.
• For stuffed turkey, stuff both cavities loosely with stuffing just before roasting. Never stuff turkey ahead of time. Place any remaining stuffing in greased baking dish; cover with foil and set aside in refrigerator.
• Skewer cavities shut. Tie legs together with kitchen string and tuck wings under back. Place turkey, breast side up, on rack in large shallow roasting pan. In bowl, mix together 1/4 cup (50 mL) butter, melted; 1 tbsp (15 mL) dried herb, such as savory, thyme or sage; 1 tsp (5 mL) salt; and 1/2 tsp (2 mL) pepper. Brush over turkey. Cover loosely with foil.
• Cook according to Roasting Turkey chart in 325°F (160°C) oven, removing foil for last hour, until thermometer inserted in thickest part of thigh reads 180°F (82°C), making sure thermometer does not touch bone. Differences in shape and tenderness of birds, as well as temperature of bird when put into oven, may affect cooking times, which are only guides.
• Lift turkey onto warmed platter. Remove skewers. Tent with foil and let stand for at least 15 minutes or for up to 30 minutes before carving.

Convection oven
• Turkey cooks more quickly in a convection oven than a conventional one. Reduce cooking time by 25 per cent and cook at same temperature as indicated in original recipe. It's a good idea to consult the manufacturer's instructions.
• Stuffing may not have time to reach the safe temperature of 185°F (85°C) before turkey is thoroughly cooked. We recommend baking stuffing in separate dish while turkey is standing.