The big day MADE EASY

The WW team share their favorite tips and tricks for a smooth, stress-free festive season

Food

• No room in the fridge for the turkey on Christmas Eve because it’s full of other Christmas goodies? Put it in the boot of your car, where the December overnight temperature will keep it cool. Geoff Palmer, Editor

• Cook all the hardier vegetables (ie, roast potatoes, parsnips, red cabbage) in advance and freeze them. You just reheat the red cabbage in a pan and throw the veg in with the turkey. Emma Shacklock, Digital Writer

• Try cooking your turkey upside down – all the juices will keep the breast from drying out. Amy Ward, Senior Picture Researcher

• If you’re peeling any veg or potatoes, add the washed peel to your gravy while it’s cooking/reducing and before straining at the end. It adds extra taste and the starch helps to thicken the sauce. Elisa Roche, Food Director

• Give your turkey the special treatment with a glaze. Just mix 50g (1¾oz) butter, 1tbsp jam or marmalade and a splash of vinegar or mustard in a small pan and warm up. Brush your turkey with this every 20 mins in the final cooking hour. Elisa Roche, Food Director

• Get a meat thermometer! Take the turkey out when the internal temperature (taken from the thickest part) reaches 60C. Leave it to rest for 30 mins and the temperature will continue rising. Rose Fooks, Food Editor