When it comes to Christmas dinner, there’s a million recipes out there – from TikTok airfryer hacks to celeb top tips.
But with all the best will in the world, what if you’re not a natural in the kitchen – is there still hope?
Well, yes, according to food scientist Natalie Alibrandi. Science can also hold the key to a perfect Christmas dinner. In other words: less passion, more precision.
Here, Natalie, who is founder and CEO of Nali Consulting, talks us through the formula for a perfect Christmas dinner.
But before we get started, her first tip is about seasoning – as it can be to taste, the frequency and quantities will vary on preference.
In each dish it’s good to season with salt (in moderation) and pepper. Do it prior to cooking to allow flavours to marinate and afterwards prior to serving.
Herbs of choice (rosemary, thyme, sage, parsley, bay leaves, cinnamon, nutmeg, cloves) are important too – for the turkey, season with salt, pepper and herbs before cooking, you can also reseason once cooked.
This is to counter the loss of volatile compounds through cooking, while the temperature for serving can also change taste perception – not to mention that the flavour penetration prior to cooking can be lower than once the dishes have broken down through the process.
Turkey
For many, the turkey is the main event and if prepared badly, it can be dry and flavourless. The secret to getting the perfect moisture is all down to brine (a saltwater solution).
It’s a process that works through osmosis, where the saltwater solution moves into the turkey cells, allowing the meat to retain more moisture.
The salt alters the protein structure, making it more water-retentive, resulting in a juicier and more flavorful turkey. Not just water that’s absorbed but also the seasoning from the brine, enhancing overall taste.
For the brine, the general rule of thumb is one cup of salt to one gallon of water. You’ll need enough to fully submerge the turkey and a good estimate is one gallon of brine for every 5lb of turkey.
Flavourings are subjective but I’d recommend some orange slices and maple syrup. Allow the turkey to sit in the brine overnight so the salt can seep into the meat and draw water in for added moisture.
Once it’s ready, you don’t need to cover it. Some food scientists recommend doing so as it can help with moisture retention, however it can also hinder browning, as covering prevents direct heat from reaching the skin. Plus, some people prefer a crispier skin, which won’t be achieved as effectively if the turkey is covered throughout the cooking time.
If you do cover, then remember this can affect the cooking time as covered turkeys tend to cook slightly faster due to the trapped steam, so monitoring the internal temperature.
The perfect temp to cook the turkey is at 325°F (165°C) – although the length of cooking time really does depend on the weight of the turkey.
For accuracy, use a digital meat thermometer. Stick it in the middle of the turkey and check that the temperature is around at least 165°F (74°C) .’
For extra moisture baste every 30 minutes. Only go for a thin layer each time using a tablespoon of meat juice to coat.
Potatoes
Another British classic for Christmas Day, roast potatoes need to be perfectly fluffy on the inside and deliciously crispy on the outside.
Firstly, go for Russet or red potatoes as their thick, waxy skin provides a crisper exterior.
Cut your potatoes into one inch by one inch rough cubes -they don’t have to be exact cubes, it’s about uniform cooking, where size and cooking rate go hand in hand.
Add them to boiling water and cook them at a gentle simmer for 10 minutes to soften. Your fork should not be able to go all the way through.
If you overboil, potatoes will fall apart because they contain starch granules, and when cooked in water, these absorb moisture and swell. Cook for too long and the starch granules to burst, leading to the breakdown of the potato structure anda mushy texture as the cells are ruptured and lose their integrity.
Next, pre-heat your oven to 200°C (425°F) for 20 minutes. But do not preheat your oil or lard in the oven first. This can be dangerous, plus room temperature oils or lards mean you can ensure an even coat of the potatoes by hand.
‘Use 30ml of oil or lard per pound of potatoes. And ensure you choose one with a high smoke point, such as a duck or goose fat or sunflower, and sesame oil. Oils, such as high quality olive oils, have a low smoke point which can make them carcinogenic.
‘Cook for 45 minutes until they are nicely browned on the outside and turn at least twice.’
Brussels sprout
Go for 4- 6 sprouts per person for the ideal side dish. Trim the stems and remove any damaged leaves for even cooking. Then rinse them in cold water and pat dry to remove any dirt and excess moisture.
Sprouts contain sulphur compounds, particularly glucosinolates, which are responsible for their ‘odour’. When overcooked, the breakdown of volatile compounds can intensify the smell associated with them. However, if cooked until just tender, the strong odour tends to diminish.
So how do you get rid of their farty smell?
Proper methods, like blanching, roasting until tender yet slightly crisp in texture may help mitigate the odour from sufficiently breakdown into less pungent molecules.
The smell of sulphur is associated with overcooking or boiling, as prolonged exposure to heat can intensifies the compound release. So, to minimise smell, cook for a shorter duration or using alternate methods like roasting, sautéing, or steaming to retain flavour while reducing odour.
If the pungent smell of sprouts turns your stomach, blanch them. Just boil in salted water (15 to 30 grams of salt per litre of water) for 3-5 minutes. and then plunge into ice water to stop them from cooking further.
Then roast them for a crispier taste. Preheat the oven to 400°F (200°C) and coat them in a light drizzle of olive or canola oil, 15-30 ml of oil for every 1 pound of sprouts.
Ensure every inch is evenly coated so toss vigorously for two minutes.
Roasting at a higher temperature (around 400°F or 200°C) can also help neutralise some of the sulphur compounds, as it caramelises the sugars in the sprouts and alters their flavour profile. Space the sprouts an inch apart to ensure the pan is not too crowded.
Roast for no more than 20-25 minutes until they are golden, ensuring you flip them at the halfway point.
Gravy
The ideal temperature to serve your gravy at is 190°F (88°C) and the perfect serving size per person is 90ml.
This recipe isn’t for your classic turkey gravy, but it’s just as good and really complements the meat.
Melt 2 tbsp or 30g of butter in a pan and add equal measure of flour. This will create a roux which you must whisk for around three minutes until it’s golden brown and smells nutty. Slowly add two cups or 475 ml of meat or veg stock or drippings from the roasted meat and whisk continually to avoid lumps. Then turn down the heat to the lowest setting on the stove and allow it to thicken for ten minutes.’
Pigs in Blankets
For this, you want to use a flavourful pork sausage and a streaky bacon, as opposed to a thicker back bacon.
While some paper advocating cooking in advance, it is not a good idea as it may lead to some sogginess and you want a crispy bite. You can assemble the sausages and bacon raw ahead of time, but leave the baking just before serving.
Wrap the bacon around the single without too much layering, as that will affect how much the bacon crisps.
To cook, add to a preheated oven at 190C for 30 minutes.
It’s worth noting that while chipolatas are traditionally used, it could pay to use regular sizes sausages, as they are often available in a diverse ranges of sausage flavour combinations (eg apple and fruit flavours, spices and herbs) which can suit personal preferences.
Regular sausages also tend to have a different meat-to-fat ratio compared to chipolatas, creating juiciness and a slightly different texture.
However, regular sausages will take longer though and wrapping them will take more bacon. You want to ensure the bacon completely covers sausage to prevent it from drying out.
Christmas Pudding
What better way to end a decadent festive meal than with the classic Christmas pudding?
Use the below ratios for cooking perfection and make sure you use traditional fat, such as suet rather than butter, and dark brown or muscovado sugar for depth of flavour.
500g of dried fruits, including raisins, currants, sultanas and mixed peel.
200g of either self-raising flour of an even mix of breadcrumbs and traditional flour.
150g of suet
150g of dark brown or muscovado sugar for depth of flavour
2 eggs as a binding agent for the dense texture
150ml of rum, stout or brandy for flavour and preservation.
An even pinch of cinnamon, nutmeg and mixed spice.
Mix the ingredients thoroughly, ensuring it’s evenly combined. Then, to steam this pudding, as you should by tradition, place the mixture into a prepared basin and leave an inch or two for rising.
Cover with butter-spread parchment paper and tinfoil, ensuring there’s no gaps. Next, place the basin in a large pot of simmering water, ensuring the water level reaches halfway up the pudding mixture. Then steam for four hours.
As tradion has it, if you want to set your pudding alight here’s how to make the biggest (safest) impact.
The blue flame effect comes from high-proof alcohol, so Brandy is a popular choice due to its content leveland produces a more vivid flame compared to lower-proof liquors.
The ignition of the alcohol causes it to burn with a nearly invisible blue flame, but certain factorscan also influence the intensity and duration of the flame.
Youshould only need a small amount of alcohol, approximately 2-4 tablespoons, as too much can cause a large, quick flame that might extinguish faster.
Heating the alcohol slightly (small saucepan on low heat or microwave-safe dish, short intervals of 10-15secs) before lighting it can also help vaporize the alcohol, facilitating ignition.
Don’t do it for too long though as excessive heat might cause the alcohol to burn off before you light it, so it’s a balance.
So does it work?
Deputy editor Claie Wilson tried out the scientific method to cooking a Christmas dinner. Here’s how she got on:
Some of this is very fiddly, such as measuring potato cubes and spacing Brussels sprouts apart – and I’m not sure I have the time or the patience for it.
However, I must admit there was not one part of the advice that truly fell short. Maybe the farty smell didn’t completely disappear from our Brussels, but they were still pretty good (but then I do love a sprout!).
Plus the gravy – even though it’s incredibly different from what we’re used to on Christmas Day, was delicious.
Potatoes were skin on, which I didn’t mind – but not sure everyone would be a fan.
However, the big win for me was brining the turkey – I don’t think I’ve ever had such a moist bit of bird in all my life!
So even if I won’t follow all the advice to the book, I definitely got some tips I’ll be using in the future.
Do you have a story you’d like to share? Get in touch by emailing Claie.Wilson@metro.co.uk
Share your views in the comments below.
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