Deck the halls with boughs of palm leaves, because celebrating Christmas in this sunny region has its perks. For one, you won’t have to plough through the snow just to get to dinner. Neither will your toes ever be cold. If things get a bit too balmy for your liking, you can better control the temperature with a blast of air conditioning!
If you’re set on having a quintessential English Christmas meal—not a problem! Christmas has become such a huge deal in Southeast Asia that most major supermarkets are stocked up to cater to every poultry need, from turkey to cranberry sauce.
If you’re feeling adamant that turkey should be a strictly English tradition that must be enjoyed on British soil: did you know that turkeys were only brought into Britain in the 1520s? Even late into the 1930s, turkeys were still so expensive that it would roughly cost someone a week’s wage and were rarely seen during Christmas feasts. So if you want a historically accurate English holiday meal, think boar’s head, goose, peacock or rabbit.
So do away with the self-imposed rules, a turkey anywhere is just the same and, if you’re reading this, you probably already own a Weber and can roast the best version of it with our Christmas Turkeyrecipe.
Easy to overcook, there is a foolproof way to get a juicy, succulent bird for your table: you simply need to monitor the internal temperature. You don’t have to stick your finger in and risk a burn, just use our trusty Instant-Read Thermometer to check if your turkey has reached 74°C. Also remember to rest it for a minimum of 15 minutes to allow the juices to be reabsorbed into the meat, so that every slice served is tender and succulent.
An English Christmas isn’t quite complete unless there’s pud, a.k.a. Christmas pudding. Usually made in advance to allow it to mature—the alcohol content prevents it from spoiling, our booze-free Christmas Steamed Pudding is best enjoyed warm and straight off the grill.