Takeaway turkeys in Dubai

Try a turkey delivery for a trouble-free festive feast in Dubai

Festive, Christmas Markets in Dubai

UPDATE: This is an article from 2011. View Christmas in Dubai 2012 here

Anise, InterContinental Hotel, Dubai Festival City

December 15-31
Get into the Christmas spirit and order this fabulous roast turkey package. We love the fact that the InterCon’s deal comes complete with so many hearty trimmings that you could happily feed 10 people, and have leftovers for days afterwards. The InterCon’s festive lunch also comes with traditionally spiced red cabbage, bread sauce, gravy, cranberry sauce, sprouts, chipolatas, chestnut and sage stuffing, roasted chestnuts, chunky roasted root vegetables, including top tatties. Not only that, but you can order honey mustard roasted glazed ham (comes with apricot and pistachio stuffing, roat potatoes, chunky root vegetables and sprouts) and roasted grass-fed beef strip loin (with all the trimmings) if turkey isn’t your first choice for the festive celebrations.
Festive feasts cost from Dhs495-795. Place your order 48 hours in advance to avoid disappointment (04 701 1119).

Vienna Café, JW Marriot

December 3-January 1
Order a traditional roasted turkey stuffed with apricot and walnut bread and served with proper gravy and cranberry sauce. Other festive roasts include stuffed leg of New Zealand lamb, honey-mustard glazed ham and black angus prime rib of beef. Roasted turkeys cost Dhs95 (per kilo), trimmings are ordered separately.
Book at least 48 hours in advance. Orders must be pre-paid (04 607 7977).

Desert Palm Polo Club

December 20-27
Get your full festive feast from the takeaway service at the Desert Palm Polo Club. Your package includes all the usual trimmings, plus a traditional Christmas yule log.
Call the reservation line for pricing details, and place your order at least 48 hours in advance (04 323 8888).

The Hamper Shop, Jumeirah Beach Hotel

December 1-January 1
Book your roasted bird with all the trimmings. You can book your festive feast online, and there are lots of other goodies to choose from, too. Roast turkeys cost from Dhs675 (5-7kgs). Order must be made 48 hours in advance, and last orders for Christmas Day and Boxing Day must be made by December 20.
Email JETrestaurants@jumeirah.com to receive an order form (04 319 8177).

The Address Montgomerie

December 1-25
This turkey comes with every possible trimming and you can also order Christmas hamper while you’re at it.
Roast turkeys cost Dhs800. Orders must be placed one week in advance to ensure delivery (04 390 5600).

The Aquarium Lounge

December 12-31
The Aquarium Lounge is offering mince pies, Christmas puddings, chocolate Santas, festive cookies, and other yummy eats, as well as a mouthwatering roast turkey and trimmings service.
Call for pricing details. Christmas turkeys need to be booked 24 hours in advance (04 262 5555).

Fed up with traditional desserts? Try this yummy pud!

Egg nog parfait from the chefs at The Rivington Grill
Serves 5
For the parfait
237.5 ml milk, full fat
1¼ cloves, whole
2 vanilla pods, deseeded
½ g cinnamon powder
½ g nutmeg, finely grated
60g egg yolk, pasteurized
75g caster sugar
237.5ml whipping cream

For the rose tea-infused liquor
1 tea bag
½ orange peel, pith removed
250g pitted prunes|
250ml filtered water
50ml rose water

250g macerated prunes

• Place the orange peel into a saucepan and top up with water. Add the tea bag and bring to boil. Once boiled, remove from the heat and infuse for 10 minutes.

• Remove the seed from the prunes (this can be done by hand) and then pour over your tea mixture. Leave the prunes to soak in a bowl in the fridge overnight or longer if possible. When ready to use, remove the orange skin and cut into thin strips.

• Whip the cream until soft peaks have formed and keep it in the fridge until needed. Meanwhile, bring the milk, cloves, vanilla, cinnamon, and nutmeg to boil in a saucepan and leave for 20 minutes to infuse. Whisk the egg yolks with the sugar in a mixing bowl until doubled in volume, then add the milk mixture passing through a sieve (removing the spices) to the bowl and whisk well.

• Place the mixture into a sauce pan and cook gently on a low heat until thick enough to coat the back of a wooden spoon. Remove from the heat and chill. Once cold, fold in the egg whites and place into your chosen mould and freeze (you could just pour onto a baking tray and cut into shapes later).

• When ready to serve, place a knife into some warm water, dry and slice the parfait and place onto a plate. Garnish with prunes, orange peel, and the rose tea liquor, and serve.

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