Cooking the Turkey
3.5 – 4.5kg Turkey
- Roast 30 mins at 220°C / Gas Mark 7
- Then 2.5 – 3 hrs at 170°C / Gas Mark 3
- Finally 30 mins uncovered at 200°C /
- Gas Mark 6 for a golden finish
6.75 – 9kg Turkey
- Roast 45 mins at 220°C / Gas Mark 7
- Then 4 – 5 hrs at 170°C / Gas Mark 3
- Finish uncovered for 30 mins at
- 200°C / Gas Mark 6
Tip: To check your turkey is fully cooked, pierce the thickest part of the leg with a skewer – juices should run clear, with no hint of pink
Christmas Day schedule (6.5kg Turkey, Lunch at 2pm)
- 7:45am – Preheat oven to 220°C / Gas Mark 7
- 8:15am
- Place stuffed turkey in the oven (40 mins at high heat)
- Peel potatoes, cover with cold water
- Arrange pigs in blankets on a tray, refrigerate until later
- 8:55am – Lower oven to 170°C / Gas Mark 3
- Time to enjoy stockings, presents & a glass of fizz!
- 12:30pm
- Raise oven to 200°C / Gas Mark 6
- Remove foil from turkey, baste generously
- Roast for 30–45 mins to achieve a rich golden finish
- 12:45pm – Parboil potatoes for 10 mins, then drain and roughen edges ready for roasting
- 1:00pm – Parboil parsnips for 10 mins, then baste with hot oil & butter
- 1:15pm
- Remove turkey, check thoroughly cooked
- Rest on a warm platter under foil (will keep hot for up to 50 mins)
- Increase oven to 230°C / Gas Mark 8
- Place potatoes (top shelf), parsnips (middle), pigs in blankets (bottom)
- Prepare the rich giblet gravy
- 1:30pm – Check potatoes, parsnips & pigs in blankets – turning golden & crisp
- 1:45pm – Steam sprouts until tender and vibrant green
- 2:00pm – Carve the turkey, pour the gravy, gather your loved ones…
- Christmas lunch is ready!