Chef John’s Christmas Feast: A Step-by-Step Guide to His Best Recipes
Christmas dinner is arguably the most anticipated meal of the year. It’s a time for family, friends, and, of course, incredible food. If you’re looking to elevate your Christmas dinner game this year, look no further than Chef John, the culinary maestro behind Food Wishes. Known for his engaging personality, clear instructions, and delicious recipes, Chef John offers a wealth of inspiration for creating a truly memorable holiday feast. This article compiles some of Chef John’s best Christmas dinner recipes, providing detailed steps and instructions to guide you through each dish. Get ready to impress your guests with a Christmas dinner that’s both delicious and approachable.
The Star of the Show: Roasted Turkey (Chef John’s Spatchcock Method)
Forget dry, bland turkey! Chef John’s spatchcock method ensures a juicy, evenly cooked bird with crispy skin. Spatchcocking involves removing the backbone of the turkey, allowing it to lay flat during roasting, which significantly reduces cooking time and promotes even cooking.
**Ingredients:**
* 1 (12-14 pound) turkey, thawed
* Salt and freshly ground black pepper
* Olive oil
* Optional: Fresh herbs (rosemary, thyme, sage), citrus (lemon, orange), garlic cloves
**Instructions:**
1. **Prepare the Turkey:** Pat the turkey dry inside and out with paper towels. This is crucial for crispy skin.
2. **Spatchcock the Turkey:** Place the turkey breast-side down on a cutting board. Using sturdy kitchen shears, cut along both sides of the backbone, removing it completely. You can save the backbone for making stock.
3. **Flatten the Turkey:** Flip the turkey over so it’s breast-side up. Press firmly on the breastbone to flatten the bird. You should hear a crack. This helps the turkey cook evenly.
4. **Season Generously:** Rub the entire turkey with olive oil, then season generously with salt and freshly ground black pepper, both inside and out. Don’t be shy with the seasoning!
5. **Optional Aromatics:** For extra flavor, tuck fresh herbs (rosemary, thyme, sage), citrus wedges (lemon, orange), and garlic cloves under the skin of the breast and thighs.
6. **Roast the Turkey:** Preheat your oven to 425°F (220°C). Place the spatchcocked turkey on a roasting rack set inside a roasting pan.
7. **Roasting Time:** Roast for approximately 1 hour and 15 minutes to 1 hour and 45 minutes, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C). The exact cooking time will depend on the size of your turkey.
8. **Resting is Key:** Once the turkey is cooked, remove it from the oven and let it rest for at least 20-30 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful bird.
9. **Carve and Serve:** Carve the turkey and serve immediately. Chef John recommends carving the breast meat on a slight bias for maximum tenderness.
**Chef John’s Tips:**
* Use heavy-duty kitchen shears for spatchcocking the turkey. They’ll make the process much easier.
* Don’t overcook the turkey! Use a meat thermometer to ensure it reaches the correct internal temperature.
* Resting the turkey is essential for juicy meat. Don’t skip this step!
The Perfect Gravy: Chef John’s Turkey Gravy
A Christmas dinner isn’t complete without gravy. Chef John’s turkey gravy is rich, flavorful, and surprisingly easy to make.
**Ingredients:**
* 2 tablespoons turkey drippings (from roasting the turkey)
* 2 tablespoons all-purpose flour
* 2 cups turkey stock (homemade or store-bought)
* 1/2 cup dry white wine (optional)
* Salt and freshly ground black pepper, to taste
* Optional: 1 tablespoon butter, 1 tablespoon chopped fresh herbs (sage, thyme)
**Instructions:**
1. **Skim the Fat:** After roasting the turkey, carefully pour the pan drippings into a heatproof measuring cup. Let the fat rise to the top, then skim off most of the fat, reserving about 2 tablespoons.
2. **Make the Roux:** In a saucepan over medium heat, melt the reserved turkey fat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until the mixture is smooth and golden brown. This is called a roux.
3. **Whisk in the Stock:** Gradually whisk in the turkey stock, making sure to break up any lumps. If using white wine, add it now.
4. **Simmer and Thicken:** Bring the gravy to a simmer, then reduce the heat to low and simmer for 10-15 minutes, or until the gravy has thickened to your desired consistency. Stir occasionally to prevent sticking.
5. **Season and Finish:** Season the gravy with salt and freshly ground black pepper to taste. If desired, stir in a tablespoon of butter for extra richness and a tablespoon of chopped fresh herbs for added flavor.
6. **Strain (Optional):** For a smoother gravy, strain it through a fine-mesh sieve before serving.
**Chef John’s Tips:**
* Don’t skip the roux! It’s essential for thickening the gravy.
* Whisk constantly while adding the stock to prevent lumps from forming.
* If your gravy is too thick, add a little more stock to thin it out.
* If your gravy is too thin, simmer it for a few more minutes to thicken it.
Side Dish Delight: Chef John’s Garlic Mashed Potatoes
These are not your average mashed potatoes! Chef John’s garlic mashed potatoes are creamy, flavorful, and infused with the delicious aroma of garlic.
**Ingredients:**
* 2 pounds Yukon Gold potatoes, peeled and quartered
* 6 cloves garlic, peeled
* 1/2 cup heavy cream
* 1/4 cup butter
* Salt and freshly ground black pepper, to taste
* Optional: 2 tablespoons chopped fresh chives or parsley
**Instructions:**
1. **Boil the Potatoes and Garlic:** Place the potatoes and garlic cloves in a large pot and cover with cold water. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender and easily pierced with a fork.
2. **Drain and Dry:** Drain the potatoes and garlic thoroughly. Return them to the pot and cook over low heat for 1-2 minutes, stirring constantly, to dry them out slightly. This helps prevent the mashed potatoes from becoming watery.
3. **Mash and Combine:** Using a potato masher or ricer, mash the potatoes and garlic until smooth. Don’t overmix, as this can make them gummy.
4. **Add Cream and Butter:** In a separate saucepan, heat the heavy cream and butter until the butter is melted. Gradually pour the warm cream mixture into the mashed potatoes, stirring until smooth and creamy.
5. **Season and Serve:** Season the mashed potatoes with salt and freshly ground black pepper to taste. Stir in chopped fresh chives or parsley, if desired. Serve immediately.
**Chef John’s Tips:**
* Use Yukon Gold potatoes for the best flavor and texture.
* Don’t overcook the potatoes, or they will become waterlogged.
* Warm the cream and butter before adding them to the mashed potatoes for a smoother consistency.
* Use a potato ricer for the smoothest possible mashed potatoes.
Vegetable Extravaganza: Chef John’s Roasted Brussels Sprouts with Balsamic Glaze
Even Brussels sprouts skeptics will love this dish! Roasting brings out the natural sweetness of the Brussels sprouts, while the balsamic glaze adds a touch of tanginess and depth of flavor.
**Ingredients:**
* 1 1/2 pounds Brussels sprouts, trimmed and halved
* 2 tablespoons olive oil
* Salt and freshly ground black pepper, to taste
* 1/4 cup balsamic vinegar
* 1 tablespoon honey or maple syrup (optional)
**Instructions:**
1. **Prepare the Brussels Sprouts:** Preheat your oven to 400°F (200°C). In a large bowl, toss the Brussels sprouts with olive oil, salt, and freshly ground black pepper.
2. **Roast the Brussels Sprouts:** Spread the Brussels sprouts in a single layer on a baking sheet. Roast for 20-25 minutes, or until they are tender and slightly browned, turning halfway through.
3. **Make the Balsamic Glaze:** While the Brussels sprouts are roasting, make the balsamic glaze. In a small saucepan, combine the balsamic vinegar and honey (if using). Bring to a simmer over medium heat and cook for 5-7 minutes, or until the glaze has thickened slightly.
4. **Glaze the Brussels Sprouts:** Once the Brussels sprouts are roasted, transfer them to a bowl and drizzle with the balsamic glaze. Toss to coat evenly.
5. **Serve Immediately:** Serve the roasted Brussels sprouts immediately.
**Chef John’s Tips:**
* Make sure the Brussels sprouts are dry before roasting them to ensure they brown properly.
* Don’t overcrowd the baking sheet, or the Brussels sprouts will steam instead of roast.
* Adjust the amount of balsamic glaze to your liking.
* For extra flavor, add a pinch of red pepper flakes to the balsamic glaze.
Sweet Ending: Chef John’s Pumpkin Pie
No Christmas dinner is complete without a decadent dessert. Chef John’s pumpkin pie is a classic holiday treat that’s sure to please.
**Ingredients:**
* **For the Crust:**
* 1 1/4 cups all-purpose flour
* 1/2 teaspoon salt
* 1/2 cup (1 stick) cold unsalted butter, cut into cubes
* 1/4 cup ice water
* **For the Filling:**
* 1 (15 ounce) can pumpkin puree
* 3/4 cup packed light brown sugar
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground ginger
* 1/4 teaspoon ground cloves
* 1/4 teaspoon ground nutmeg
* 1/4 teaspoon salt
* 3 large eggs
* 1 1/2 cups evaporated milk
**Instructions:**
1. **Make the Crust:** In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
2. **Roll Out the Crust:** On a lightly floured surface, roll out the dough into a 12-inch circle. Transfer the dough to a 9-inch pie plate. Trim and crimp the edges.
3. **Pre-bake the Crust (Optional):** For a crisper crust, pre-bake it. Line the crust with parchment paper and fill with pie weights or dried beans. Bake in a preheated oven at 375°F (190°C) for 15 minutes. Remove the parchment paper and pie weights and bake for another 5-7 minutes, or until the crust is lightly golden brown. Let cool completely.
4. **Make the Filling:** In a large bowl, whisk together the pumpkin puree, brown sugar, cinnamon, ginger, cloves, nutmeg, and salt. Add the eggs one at a time, whisking well after each addition. Gradually whisk in the evaporated milk until smooth.
5. **Pour Filling into Crust:** Pour the pumpkin filling into the prepared pie crust.
6. **Bake the Pie:** Bake in a preheated oven at 375°F (190°C) for 50-60 minutes, or until the filling is set but still slightly jiggly in the center. If the crust starts to brown too much, cover the edges with foil.
7. **Cool Completely:** Let the pie cool completely on a wire rack before serving. Refrigerate any leftovers.
**Chef John’s Tips:**
* Use cold butter and ice water for a flaky crust.
* Don’t overwork the dough, or it will become tough.
* Pre-baking the crust helps prevent it from becoming soggy.
* If the crust starts to brown too much, cover the edges with foil.
* Let the pie cool completely before serving for the best flavor and texture.
Bonus Recipe: Chef John’s Cranberry Sauce
Skip the canned cranberry sauce and make your own! Chef John’s cranberry sauce is tart, sweet, and bursting with flavor.
**Ingredients:**
* 1 (12 ounce) bag fresh cranberries
* 1 cup granulated sugar
* 1/2 cup water
* 1 orange, zested and juiced
* 1/4 teaspoon ground cinnamon
* Pinch of ground cloves
**Instructions:**
1. **Combine Ingredients:** In a medium saucepan, combine the cranberries, sugar, water, orange zest, orange juice, cinnamon, and cloves.
2. **Cook and Simmer:** Bring the mixture to a boil over medium heat, then reduce the heat and simmer for 10-15 minutes, or until the cranberries have burst and the sauce has thickened to your desired consistency. Stir occasionally to prevent sticking.
3. **Cool and Chill:** Remove the cranberry sauce from the heat and let it cool completely. The sauce will thicken further as it cools. Chill in the refrigerator for at least 2 hours before serving.
**Chef John’s Tips:**
* Use fresh cranberries for the best flavor.
* Adjust the amount of sugar to your liking.
* The cranberry sauce will thicken as it cools.
* For extra flavor, add a splash of orange liqueur or a pinch of grated ginger.
Planning Your Christmas Dinner Timeline
To ensure a smooth and stress-free Christmas dinner, it’s essential to plan your timeline in advance. Here’s a suggested timeline based on Chef John’s recipes:
* **1-2 Days Before:**
* Make the pie crust and refrigerate.
* Prepare the cranberry sauce and chill.
* Thaw the turkey in the refrigerator (allow 24 hours for every 5 pounds of turkey).
* **Christmas Morning:**
* Spatchcock the turkey.
* Prepare the mashed potatoes (you can peel and quarter the potatoes in advance and store them in water in the refrigerator).
* Trim and halve the Brussels sprouts.
* **Christmas Afternoon (3-4 hours before dinner):**
* Roast the turkey.
* Prepare the gravy while the turkey rests.
* Roast the Brussels sprouts.
* Make the mashed potatoes.
* Bake the pumpkin pie.
* **Right Before Dinner:**
* Carve the turkey.
* Serve all the dishes and enjoy!
Substitutions and Variations
Feel free to customize these recipes to suit your dietary needs and preferences. Here are a few suggestions:
* **Gluten-Free:** Use gluten-free flour for the pie crust and gravy.
* **Vegetarian:** Replace the turkey with a vegetarian main dish, such as a roasted vegetable Wellington or a stuffed butternut squash.
* **Vegan:** Use plant-based butter and milk alternatives for the mashed potatoes and pumpkin pie. Omit the honey in the balsamic glaze or substitute with maple syrup.
* **Lower-Sugar:** Reduce the amount of sugar in the cranberry sauce and pumpkin pie.
Conclusion
Chef John’s Christmas dinner recipes offer a delicious and approachable way to create a memorable holiday feast. With clear instructions and helpful tips, you can confidently prepare a show-stopping meal that will impress your family and friends. So, gather your ingredients, put on your apron, and get ready to cook up a Christmas dinner that’s truly Food Wishes worthy! Remember to have fun in the kitchen, embrace the holiday spirit, and enjoy the process of creating something special for those you love. Happy cooking, and Merry Christmas!