Sign in. It’s quick, free and it’s up to you.
An account is an optional way to support the work we do. Find out more.
WITH CHRISTMAS DAY fast approaching, our reporter Shane is deep in prep mode as he takes on Christmas dinner duties for the first time.
It’s probably not just Shane who’s a bit stressed though – it’s crunch time in kitchens across the country, and, let’s be honest, the stakes are high the judges are ready.
Grannies will be giving your gravy the side-eye, uncles will be questioning your roasties. This is basically an at-home episode of Masterchef.
After asking readers for advice, warnings and outright confessions, it’s fair to say the response was… spirited.
From practical kitchen wisdom to plans that involve abandoning the oven altogether, here’s a selection of the tips, tricks and tales you shared to help (or gently terrify) a first-time Christmas cook.
Also, before we forget – merry Christmas, and best of luck to all the home cooks this year.
Some readers were all about preparation and pacing.
Helen in Co Clare advised setting the table on Christmas Eve, parboiling the roasties early and even adding a splash of Baileys to the morning porridge (for the nerves of course).
Others echoed the same theme: make the ham the day before, skip the starter to keep everything hot, and focus on “good gravy” above all else.
Jennifer in Co Clare offered a ham tip that sparked a lot of interest: boil it in cola (but never diet), then glaze with honey and brown sugar before finishing it in the oven.
“Supermarket own brand will do,” she reassured Shane.
The Journal Investigates editor Noel Baker shared his approval for this “DELICIOUS” suggestion: “Once you’ve cooked the ham in cola, you’ll never go back.”
**Those looking to try this out can find a BBC recipe here**
Turkey tips were plentiful too.
Rose from Dublin swears by cooking the bird breast-side down so the fat bastes the meat, browning it only at the very end.
Caoimhín suggested going one step further and spatchcocking the turkey entirely to ensure even cooking and a shorter roasting time, complete with a butter-soaked cheesecloth for maximum moisture.
For the veg, The Journal staff came in with some mouth-watering suggestions, particularly for anyone traumatised by soggy Brussels sprouts.
One tip from our own Susan Daly suggests boiling sprouts for five minutes, draining and halving them, then frying them cut-side down in olive oil with pancetta and whole garlic cloves before tossing everything together to serve.
For roast carrots and parsnips, Assistant News Editor Valerie Flynn recommended cutting the parsnips significantly larger than the carrots, as the former cooks faster.
Roasting them together with a generous sprinkling of rosemary not only keeps the veggies perfectly tender but also infuses them with a fragrant, festive flavour that elevates the whole plate.
Not all turkey stories ended happily.
Caoimhín also shared a festive horror story involving a newly purchased fridge-freezer, a curious two-year-old, and a turkey that somehow ended up fully frozen again on Christmas morning.
“Sometime during the week, our little man turned the dial from fridge mode to freezer mode,” Caoimhín explained.
So no turkey for us that year.
Several readers stressed the importance of keeping things simple.
One reader warned against being overly ambitious, after cooking for ten people with too many vegetable options: “I made life hard for myself,” this reader said.
Another reader suggested disposable foil trays to save on washing up, though one quick rebuttal arrived shortly after, warning that foil trays and heavy turkeys can be a dangerous combination for kitchen floors.
Also, a reminder from the food safety officials: don’t leave leftovers on the counter for the remainder of the day, and refrigerate meat within two hours of service.
Once refrigerated, it should be eaten within 3 days.
There were also alternative approaches to Christmas Day entirely.
Anne from Clogherhead, Co Louth, shared how her family now splits presents and dinner across two days to avoid stress altogether.
“It’s unconventional, but then you can really dedicate yourselves to the task at hand on each day and enjoy both fully,” Anne said.
Meanwhile, another reader, Ann, decided to ditch the traditional roast completely this year, opting for homemade pizzas with her two young children.
Life is too short for slaving over a cooker.
Some tips focused on small upgrades that make a big difference: cranberry sauce made from scratch, potatoes finished in an air fryer with turkey fat, rosemary used liberally, and remembering to take cheese out of the fridge well before serving.
The Journal newsroom also weighed in with more tips.
Among the staff suggestions were wrapping the cooked turkey in tea towels and resting it in the hot press, cooking the ham on Christmas Eve, and adding cinnamon to whipped cream for mince pies.
Some more festive tips, courtesy of our Political Correspondant Jane Matthews’ aunt (thanks, Bernie):
And finally, one reader offered perhaps the most honest piece of advice of all: “Go to your lovely step-son and his wife like we are doing!”
Whether Shane follows any of this advice, or ends up just buying it all in Marks & Spencer and following the instructions on the packaging, remains to be seen.
If nothing else, he now knows he’s far from alone in feeling the festive pressure.
To embed this post, copy the code below on your site
have your say