Chef Neven Maguire has said people should keep things simple with their Christmas dinners.
Families will soon be sitting down at their table, or else going to visit relatives and friends and help with theirs.
Neven said it is important to be easy on yourself.
"Don't overcomplicate it - treat your turkey like a big chicken," he told Henry McKean.
"It just takes longer to cook.
"Lots of lovely butter, some lovely water or stock to keep it nice and moist.
Neven Maguire shares his cooking tips with Henry McKean as part of 'Henry’s Christmas Cracker'"Keep spooning it on; what that means is basting - it's a fancy name, but it means spooning on the juices over the turkey.
"It's very lean meat, so you want it really succulent, you want it really moist, you want it tender obviously.
"Moist is what we're looking for, that's really, really important".
'Let it rest'
He said the turkey needs some time after coming out of the oven.
"You don't carve it straight away, you let it sit for about 20/30 minutes.
"Cover it in tinfoil because you don't want it to go cold.
A Christmas turkey. Picture by: fotoshoot / Alamy Stock Photo"I'm actually doing the turkey breast - it's quick to cook, it's easy to carve.
"So for me it ticks all the boxes".
For those cooking a full bird, Neven suggests: "Put orange, put a little bit of onion into that, a little bit of garlic into the cavity of the bird.
"That's going to give it a lovely flavour and keep it lovely and succulent and moist".
Side dishes
Neven said side dishes should be kept simple.
"A couple of vegetables, maybe two potatoes, a little bit of mash.
"Roast potatoes if you like that: a little bit of rapeseed oil, if you've goose fat [or] duck fat, a little bit of garlic or herbs."
"Don't overcomplicate it: I'm just doing some buttered carrots with a little bit of honey".
Prep
Neven said he did a lot of his preparation the day before to save time.
"Christmas Eve, I prep the whole thing - and that's the most important thing - but I also get the kids to help.
"Don't be afraid to delegate and ask them [to] peel the potatoes, peel the carrots, help you with the trifle.
A traditional Christmas trifle. Picture by: foodfolio / Alamy Stock Photo"I'm doing a little mulled fruit trifle: I've the berries poached and made a little bit of custard - but you can buy some custard and then just assemble it.
"Not everyone likes plum pudding - the problem is I like both".
Neven said everyone should be helping out in the kitchen.
"Teamwork, teamwork - that's how it works," he added.
Hear the full interview on 'Henry's Christmas Cracker' on Newstalk from 10am Christmas Day
