Christmas lunch for 8

Preheat Oven to 180°C

• Preheat oven to 180℃ fan oven / 200℃ electric / gas mark 4 
• Empty the contents of your delivery out onto the kitchen work surface. Remove the film from the Roast Potatoes, Carrots & Parsnips & Pigs in Blankets.
• Pierce a small hole in the bag of the Brussel Sprouts and place into a microwavable dish or bowl ready for later. 
• Open the Turkey and the contents of its pouch carefully into the foil tray provided. Try to lay the Turkey in portions of 3 over-lapping slices and place a piece of stuffing on top of each portion. (This will help you when you plate up). Cover with foil and set aside.
• Place the Roast Potatoes in their foil tray onto the top shelf of the oven.
• After 15 minutes, place the Carrots & Parsnips and Pigs in Blankets in their foil trays into the oven. Take the Potatoes from the oven gently giving them a shake to turn them over. Place back into the oven.
• After 5 minutes place the Turkey on the bottom shelf of the oven.
• Empty the Gravy into a saucepan and bring to a gentle simmer over a low heat.
• Place the Brussels inside their bag onto a microwavable dish or bowl, pierce with a small hole and microwave on full power for 3 minutes.
• Check that the Turkey is Hot and begin to plate everything up. 
• See Dish Presentation Suggestion Card for plating up tips. Serve with Cranberry Ketchup for the Table.
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Turkey, Water, Salt, Sugar, Sage, Peppercorns, Orange, Garlic, Bacon, Chipolatas, Rapeseed Oil, Potatoes, Pork Sausage Meat, Chestnuts (NUTS), Onion, Butter (MILK), Breadcrumbs (WHEAT), Carrot, Tarragon, Thyme, Parsnip, Honey, Brussel Sprouts

Gravy...

Cranberry Ketchup...