IT’S the biggest meal of the year -- and it can be the biggest headache.

But the truth is, some of us are making a mountain out of a molehill when it comes to Christmas dinner.

What’s the biggest tip for success at the festive dinner table? Simple: go easy on yourself.

Making your own of everything is a fantastic goal, but you should plan your Chrstmas in the way that suits you best.

Also, getting as many things as you can in advance means you are not left trying to do everything at the last minute.

Here are our top tips for an easy Christmas -- and a Christmas countdown to help you have an enjoyable day:
 

• Get organised clear out the kitchen cupboards to make way for festive food, and eat from the freezer for a week to make room for mince pies, stuffings, etc.

• Keep it simple -- it’s better to plan realistically and keep sane than try to do too much and end up exhausted.

• Buy ahead – shop as early as possible and you will have a greater choice and may save money.

• Plan your entertaining -- work out menus and cook and freeze ahead where possible.

• Delegate -- get every guest to make or bring something. And give the kids jobs to do.

• Don’t worry if you have to cut corners -- cheat in areas such as buying cranberry sauce and stuffing.

• Never apologise -- if the food goes wrong, no-one but you will notice!


Christmas Countdown

The week before Christmas

• Fill any space in the freezer with bread rolls and a vegetarian alternative to turkey, just in case.

• Send last-minute Christmas cards and wrap your presents.

• Decide who’s going to do all the washing up. Delegate it!


Frozen turkeys – the rules

To defrost: Defrost it in a bag in a cool room. Remove the bag and giblets. Once it’s thoroughly thawed, cover and store in the fridge, and cook as soon as possible. Do not re-freeze once thawed.

To roast: This is a rough guide, because different cookers vary: Weight: 5lb (2.25kg). Thawing time: 15 hours. Cooking time: 1 and three-quarter hours to 2hrs.

Weight: 10lb (4.5kg). Thawing time: 20 hours. Cooking: 3 and a quarter to 3 and three-quarter hours.

Weight: 15lb (6.75lb). Thawing: 20 hours. Cooking: 4 and a half to 5 hrs.

Weight: 20lb (9kg). Thawing: 30 hrs. Cooking: 5 and a half to 6 and a half hrs.


One or two days before

• Start thawing the turkey and avoid the biggest Christmas nightmare of all -- food poisoning.

• Buy your vegetables and make sure you have enough pans to cook them all in.

• Make sure you have remembered trimmings such as stuffing and cranberry sauce.

• Make a table centrepiece and namecards if you like them.


Christmas Eve

• Get peeling – and leave the whole lot, prepared, in cold water overnight. You don’t want to be chopping while the gifts are being unwrapped.

• Stuff the turkey at the neck end and put it in the fridge. Work out how long the cooking will take – see our guide.


Cooking a turkey

Weigh the bird after stuffing the breast to calculate the cooking time, to be ready 30 minutes before carving.

Place in a roasting tin and cover with buttered foil.

Place in a pre-heated oven at 190C/375F/Gas Mark 5 for the calculated cooking time. Baste every 45 minutes and remove the foil for the last 40 minutes to brown.


Christmas Day early

• Put the turkey in. It will need basting every 45 minutes.

60 minutes before dinner 

Boil potatoes and parsnips in microwave and when soft transfer to oven to brown.

40 minutes before 

• Chill the wine.

• Cook any stuffing left over. Put cranberry sauce onto the dish and put starters on the plates.

20 minutes before

• Heat the bread sauce. Pour yourself a glass or wine.

10 minutes before

• Put the turkey on a warmed serving plate and leave it to stand before you carve it. Dish everything out.

Zero hour -- relax and enjoy!