Scottish chefs have handed out for Christmas dinner tips
The countdown to Christmas is on with eyes now set on what people will be having for the festive feast.
9.30am: Preheat the oven and rub the turkey with butter or oil, and season and if required, fill with the stuffing 1.15pm: Place the potatoes in the hot oil or fat and make sure they’re completely covered, then return to the oven. Do the same with any other roast vegetables - depending on size 1.50pm: Quickly fry Brussels sprouts with chestnuts and bacon. Warm plates and serving bowls ready for the table. Open the wine
Brush the turkey generously with olive oil. Season well with salt and pepper and place in a roasting tray. Cover the bird loosely with tin foil to allow a flow of air to circulate around the turkey.
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