I used this turkey recipe on the Home Chef Christmas special last year. Lots of people tried it and I got very good feedback. It is an American way of tenderising. Marinating overnight makes sure your turkey will stay moist – and that is vital for a turkey. It also give a slight tangy taste. And remember, do not cook the bird in the buttermilk. Work out the size of the turkey you’ll need and order it from your butcher well in advance. I prefer to use a free-range or organic bird for this special occasion.

To test if the turkey crown is cooked, pierce the thickest part with a long clean skewer or knitting needle. If the juices run clear, it is ready. If the juices are a little pink, then return it to the oven and cook a little longer. The orange gives a lovely taste to the butter.

We always have a goose as well as turkey and ham, but then with 37 people, as we had last year, you need a lot of food – the joys of a large extended family. It is a highlight of my year. Did you know that goose was the traditional Irish Chritmas dinner long before turkey was?

This apple and cranberry stuffing is good throughout the year with roast pork or chicken. You can get sausage meat in the supermarket or order from your butcher.

Any leftovers from the turkey can be used in countless other dishes, such as in a creamy filling for vol-au-vents, in risottos, so there’s no waste – even the bone will make a wonderful stock.

Crispy roast potatoes are delicious with any roast joint. For really crunchy roast potatoes with fluffy middles, choose a floury variety of potato, such as Irish roosters, and try to make sure that they are all similar in size. Par-boiling makes all the difference. Save some fat that is leftover from a roast to use for this dish. It really does make them extra tasty. To ensure really crispy roast potatoes, drain off any excess fat about 20 minutes before the end of the cooking time. This will help them to go really crispy and golden brown around the edges.

Beetroot gives that lovely sweet and sour taste. Pine nuts go well with them. To save time you can get them pre-cooked in a vacuum pack in the supermarket.

Whatever you do, do not overcook your Brussels sprouts. There is nothing worse that the smell of overcooked, mushy sprouts. They should be film, or al dente, and that means they keep their colour too. Choose Brussels sprouts that are as fresh as possible and look like tight, round buttons. Take off the outer damaged leaves and, using a small sharp knife, make a cross incision at the stalk end of each one. This helps them to cook evenly and as quickly as the leaves.

This is a brilliant mashed potato recipe that you will use over and over again. Try replacing a couple of tablespoons of the milk with crème fraîche or cream for a richer version. A couple of tablespoons of chives or a good dollop of Dijon mustard can also work well.

And remember the most important thing about Christmas cooking: think ahead and prepare. That way you will be able to enjoy it all.

Buttermilk-brined roast crown of turkey with orange and rosemary

Serves eight to 10

5kg (11 lb) turkey crown (off the bone)

75g (3oz) butter (at room temperature)

1 garlic clove, crushed

Finely grated rind of 1 orange

1 tbsp chopped fresh flat-leaf parsley

1 tsp chopped fresh rosemary

8 rindless smoked streaky bacon rashers

For the buttermilk brine:

2 litres (3½ pints) buttermilk

3 tbsp Maldon sea salt

2 tsp freshly ground black pepper

2 oranges, thinly sliced

1 garlic bulb, separated in cloves and sliced

15g (½oz) fresh rosemary sprigs, roughly bruised

For the gravy:

2 tbsp plain flour

1 small red onion, thinly sliced

1 tsp fresh thyme leaves

450ml (¾ pint) turkey or chicken stock

  • Mix the buttermilk brine ingredients in a turkey bag and add the turkey crown. Tie up the bag securely and place in the salad drawer at the bottom of the fridge for up to two days is best but at least 24 hours.
  • When ready to cook the turkey, preheat the oven to 190°C/375°F, gas mark 5.
  • To prepare the turkey crown, cream the butter until really soft, then add the crushed garlic, orange rind, parsley and rosemary. Beat until thoroughly blended.
  • Remove the turkey crown from the brine and drain off any excess liquid, then pat the skin of the turkey dry with kitchen paper. Gently loosen the neck flap away from the breast and pack the flavoured butter under the skin (this is best using gloves). Rub into the flesh of turkey, then re-cover with skin and secure with a small skewer. Cover the top with the rashers.
  • Place the turkey crown in the oven and calculate your time: 20 minutes per 450g (1 lb) plus 20 minutes. The turkey crown will cook much quicker, so make sure to keep basting; you can cover with foil if it’s browning too quickly. When cooked, cover with foil to rest and keep warm.
  • Skim all the fat from the cooking juices, then pour off all but three tablespoons of juices from the roasting tin. Stir the flour into the tin with the residue and cook, stirring over a low heat until golden. Stir in the onion and thyme and then gradually pour in the stock, stirring all time.
  • Bring to the boil, and allow to bubble for two to three minutes until thickened and the onion has cooked through. Season to taste and then strain through a sieve and keep warm.
  • To serve, carve the turkey crown into slices and arrange on warmed plates with the roast potatoes and vegetables. Pour the gravy into a warmed gravy jug and hand around separately.
  • Crispy roast potatoes with thyme and garlic

    Serves eight to 10

    1.5kg (3lb) potatoes, peeled and halved

    About 100ml (3½fl oz) sunflower oil, or dripping, goose or duck fat.

    2 tsp fresh thyme leaves

    6 garlic cloves, sliced

    Coarse sea salt

  • Preheat the oven to 220°C/425°F/gas mark 7. Place the potatoes in a pan of cold, salted water and bring to the boil. Reduce the heat and simmer for eight to 10 minutes until the outsides have just softened. Drain and return to the pan for a minute or two to dry out, shaking vigorously to knock off all the hard edges.
  • Meanwhile, preheat a roasting tin with a 1cm (½in) depth of oil, dripping, duck or goose fat for a few minutes until just smoking.
  • Roughly prod the outside of the potatoes with a fork and toss them with thyme and garlic. Carefully tip them into the hot oil, basting the tops.
  • Roast for about 45 minutes to one hour, turning occasionally, until crisp and golden.
  • To serve, transfer the roast potatoes with a slotted spoon into a warmed serving bowl and season with the sea salt and place them directly on the table.
  • Roasted root vegetables with sesame seeds

    Serves four to six

    Roasting is a great way to cook root vegetables as they’re robust enough to cope with the intense heat, and the honey helps draw out the most wonderful flavours. Just make sure that all your vegetables are roughly the same size to ensure even cooking. Try using any combination of root vegetables you fancy. However, it’s probably worth remembering that beetroot will stain all other root vegetables, so it’s best to roast them on their own.

    2 tbsp rapeseed oil

    450g (1lb) carrots, trimmed and halved lengthways

    450g (1lb) large parsnips, trimmed, quartered and cored

    1 tbsp clear honey

    1 tsp toasted sesame seeds

    1 tsp chopped fresh flat-leaf parsley

    Sea salt and freshly ground black pepper

  • Preheat the oven to 180°C/350°F/gas mark 4. Place the oil in a large roasting tin and add the carrots and parsnips, tossing until well coated. Season generously. Roast for 30 minutes, then drizzle over the honey and toss to coat evenly.
  • Roast for another 10 minutes, or until the vegetables are completely tender and lightly charred. Sprinkle over the sesame seeds and parsley and toss gently until evenly coated.
  • To serve, tip the roasted root vegetables into a warmed serving dish and place directly on the table or use as required.
  • Brussels sprouts, walnut & cranberry stir-fry

    Serves eight to 10

    900g (2lb) Brussels sprouts, outer leaves removed and cut in half

    50g (2oz) walnuts halves, broken in pieces

    2 tbsp rapeseed oil

    1 red onion, peeled and finely sliced

    10 rindless streaky bacon rashers, diced

    2 garlic cloves, finely chopped

    50g (2oz) butter

    50g (2oz) dried cranberries

    Salt and freshly ground black pepper

  • Place the Brussels sprouts in a pan of lightly salted water and bring to the boil, then reduce the heat and simmer for four to five minutes until tender. Remove from the heat and place the sprouts in cold water to prevent them from overcooking.
  • Heat a frying pan and add the walnuts. Cook for a few minutes until evenly toasted, tossing occasionally to prevent them from burning. Tip into a bowl and set aside.
  • Next, reheat the frying pan. Add the oil and then tip in the onion and bacon. Sauté for two to three minutes until the onion has softened and the bacon is beginning to crisp. Stir in the garlic and sauté for another minute or two until the bacon is crisp and lightly golden.
  • Return the Brussels sprouts to the pan with the butter, tossing until melted. Add the bacon and onion mixture, walnuts and cranberries. Stir until well combined and season to taste.
  • To serve, tip the Brussels sprouts with bacon into a warmed serving dish and place directly on the table.
  • Garlic mashed potatoes

    Serves four to six

    1.5kg (3lb) floury potatoes, cut into even-sized chunks (such as rooster)

    6 garlic cloves, peeled

    120ml (4fl oz) milk

    75g (3oz) butter

    Sea salt and freshly ground black pepper

    Snipped fresh chives, to garnish

  • Place the potatoes in a large pan of salted water. Bring to the boil, cover and simmer for 15 to 20 minutes or until the potatoes are tender, without breaking up. Drain and return to the pan over a low heat to dry out.
  • Meanwhile, place the garlic in a small pan with the milk and simmer very gently for about 10 minutes until completely softened, then blitz to a thick purée with a hand blender.
  • Mash the potatoes or pass them through a potato ricer or vegetable mouli if you want a really smooth finish. Using a wooden spoon, beat in the butter until melted and then beat in the warm garlic and milk purée until you have achieved smooth, creamy mash. Season to taste and garnish with the chives to serve.
  • Roasted beetroot

    Serves four to six

    8 cooked beetroot

    2 tbsp Donegal Rapeseed oil

    1 tsp balsamic vinegar

    ½ tsp fresh thyme leaves

    Sea salt and freshly ground black pepper

  • Preheat the oven to 200°C/400°F/gas mark 6. To prepare the roasted beetroot, cut the beetroot into small even-sized wedges and place in a baking tin with the thyme.
  • Drizzle over the oil and balsamic vinegar and toss to coat. Season to taste.
  • Roast for 15 to 20 minutes until slightly caramelised around the edges, tossing occasionally to prevent them from burning around the edges. Keep warm until needed and serve.