Here's everything you need to know about cooking your Christmas bird. From the optimum turkey cooking time to carving tips, plus a fail-safe time plan for preparing and serving a fabulous festive feast.
How to cook a turkey
Waitrose chef Alex Szrok shares tips for choosing, preparing and roasting a turkey.
How to prepare a turkey
Prep in advance
Take your turkey out of the fridge 30 minutes before preparing, to reach room temperature. If you like, remove the wishbone for easier carving.
Use up the giblets
Every Waitrose whole turkey comes with giblets. Remove before cooking but keep to make a fantastic stock.
Stuffing the turkey
If stuffing with traditional sausage meat or similar, fill the neck cavity carefully, taking care not to tear the skin, and secure with cocktail sticks. Remember to weigh the raw turkey after stuffing for accurate cooking times.
How to cook turkey: a step-by-step guide
1
Covering the bird
Place the turkey in a roasting tin and brush with melted butter. Cover with foil to trap the steam and keep the bird moist.
2
Turkey cooking temperature
It's best to follow cooking instructions that come with the turkey, but as a general rule, cook in a 180°C (160°C fan, gas 4) preheated oven for 30 minutes per kg. Remove foil 30 minutes before the end for crispy skin.
3
Checking doneness
Juices should run clear when inserting a small skewer into the thickest part of the thigh. If there’s any pinkness, return to the oven and check every 15 minutes. A meat thermometer should read 75°C.
4
Resting
Cover with buttered foil and a tea towel for 30 to 90 minutes before carving to keep it tender and juicy. Don’t worry about the turkey going cold as it will stay warm enough when covered and will still be delicious when served with piping hot gravy.
Carving the turkey
Once the bird is well rested, it's time to carve. Watch our simple carving guide to get the most out of your turkey. You'll need a sharp, long bladed carving knife for best results.
How to joint a turkey
If oven space is tight, or your recipe calls for you to joint the turkey, follow our step-by-step guide.
1. Sit the turkey breast-side up on a board and cut through the skin between the thigh and body. Pull back the leg and use a bit of force to pop open the leg joint. Cut between the joint and remove the leg. Repeat on the other side.
2. Turn the turkey over so it sits breast-side down and locate the wing joint at the front of the breast. Pull back the wing to pop open the joint, then cut between the body and wing to remove it. Repeat for the other wing.
3. Trim off the excess skin and fat from the end of the crown, along the base of the breast bone. You should now have 2 legs and a trimmed crown (on the bone), plus wings and giblets for stock.
4. Closely run your knife along the breast bone to separate the breast meat from the carcass, then repeat, making small strokes with the knife to release the breast. This will give you 2 breasts in addition to the rest of the cuts.
Christmas-lunch time plan
In charge of cooking the turkey this year? Follow our simple guide for getting your feast on the table in time for lunch. These timings are based on a 4kg whole turkey, serving 6-8 people at approximately 2pm.
9:30am
Preheat oven to 180°C (160°C fan, gas mark 4). Remove turkey from the fridge and add stuffing, if using.
10:00am
Weigh turkey to calculate exact cooking time. Cover loosely with foil and put in the oven, breast-side down.
12:20pm
Remove foil from the turkey and turn it over to brown the skin. Baste with the juices. Put back in oven.
12:50pm
Check doneness, then remove turkey from the oven and transfer to a large board or plate. Cover tightly with buttered foil and tea towels to keep warm.
Increase oven temperature to 200°C (180°C fan, gas mark 6). Preheat fat for potatoes in oven. Parboil potatoes.
1.00pm
Toss potatoes in the hot fat and put in oven on the top shelf. Make gravy, if not already done.
1.15pm
Put carrots and parsnips in the oven to roast.
Serve starter, if having.
1.25pm
Put pigs in blankets and stuffing in the oven.
1.30pm
Carve the turkey.
1.40pm
Reheat ready-made red cabbage.
1.50pm
Cook Brussels sprouts.
Reheat gravy, adding the turkey juices from the tin.
Heat up bread sauce.
Transfer sides and sauces to serving dishes.
2.00pm
Take turkey and all the trimmings to the table and enjoy your fabulous feast.
Leftover turkey?
Use up your turkey leftovers and other Christmas goodies with these simple recipes.