Christmas Turkey Cooking Guide: Times & Tips
Published on 26th Nov, 2025
Christmas is coming, and that means one thing: the big bird! If the thought of cooking the Christmas turkey has you sweating more than a sprout in a hot pan, you're in the right place. We've brought you the only guide you'll need for how to cook the perfect turkey for Christmas, designed to make your dinner a guaranteed winner.
It doesn’t matter if you’re a beginner or just looking to polish your skills; we’re covering every step. Learn how to choose your perfect bird (whole or crown?), the prep and seasoning secrets for proper crispy skin, and the magic temperature you need to hit so you know it’s done. We'll even sort you out with delicious gravy and side ideas. It’s a proper job, made easy. Get ready to dish up a feast!
Pick the Perfect Bird
Right, before we get to the cooking, you need to choose your weapon. There are no fancy secrets to picking the best bird. You need to match the size to the guests, and the type to your stress levels! Here are your options:
Pros | Cons | |
|---|---|---|
Whole Turkey | Perfect for big family gatherings, gives you bones for proper stock, and it’s the classic centrepiece. | Needs more oven time and space; carving can be a bit of a palaver. |
Turkey Crown | Cooks much quicker, easier to carve (it’s just the breast!), and takes up less oven room. | Not as dramatic on the table, you miss out on the leg meat (if you like that sort of thing). |
Frozen Turkey | It’s usually cheaper, and you can buy it weeks in advance to get ahead on your Christmas shopping. | You must remember to defrost it properly—and that takes a surprising amount of time! |
Whatever your budget or guest list, we promise you’re getting a proper, good British turkey. We make sure quality runs right through our range at Morrisons, because every one of our turkeys comes from our trusted UK farming network. So you can stop worrying and start prepping.
If you want to treat yourself, grab one of The Best British Bronze Turkeys. These premium birds are slowly reared on a special diet right here in the UK, guaranteeing you a full flavour and extra succulent texture—a bit of guaranteed luxury for the table. But whether it’s The Best or our base range, you're getting a bird that's been well-looked after by our farmers. Browse our options below:
Let’s Begin: Prepping, Defrosting and Food Safety
Now, let's get the boring but essential bit sorted. A good Christmas dinner starts the night before! These steps make sure your bird is safe, sound, and ready to go for the big day.
Defrosting is Non-Negotiable: If you bought a frozen turkey, you must plan ahead. Pop it in the fridge, on a tray to catch any drips, and remember the rule of thumb: allow 10–12 hours per kg. If you rush this, you’re asking for trouble!
A Quick Shake: Remove the packaging and string. Give it a good ol' shake to loosen it up—that helps it cook evenly.
Keep it Clean: Never wash the turkey! It just splashes bacteria around the kitchen. Instead, pat the skin bone dry with paper towels (that's the secret to crispy skin later!). Always keep raw poultry away from anything else and clean down your surfaces straight away.
Bits and Bobs: Take out the neck and giblets. Don’t chuck 'em! They’re gold dust for making a proper, flavourful stock for your gravy.
The Pro Move (Wishbone): Grab a sharp knife and run the blade down either side of the wishbone (it's at the front, near the neck). Twist it and pull it out. Trust us, taking this out makes carving a turkey later on miles easier.
Seasoning and Flavour: Pat the bird dry, then be generous with salt and pepper. For a lovely finish, get softened herb butter under and over the skin. Feeling adventurous? Try our delicious turkey rub recipe.
Moisture Secrets: To keep the meat juicy, chuck some halved onions, a lemon (or maybe an orange for extra festive scent), thyme, rosemary, and sage into the cavity. This steams the bird from the inside out.
Indulge Yourself: If you like things properly decadent, lay a sheet of streaky bacon across the breast. The fat keeps it moist and tastes fantastic.
Wrapping up: Wrap the whole lot in cling film and pop it back in the fridge until you're ready to cook on Christmas morning. Sorted!
Turkey Cooking Times by Weight
First things first, get that oven hot: preheat to 180°C/160°C fan/gas mark 4. The rule of thumb for timing is a solid 45 minutes per kg, plus an extra 20 minutes for getting that skin crisp and golden. Use this table as your ultimate roast turkey timings guide:
Weight | Time |
|---|---|
1.5kg | 1 hr 30 mins |
2kg | 1 hr 50 mins |
3kg | 2 hrs 35 mins |
4kg | 3hrs 20 mins |
5kg | 4 hrs 5 mins |
6kg | 4 hrs 50 mins |
7kg | 5 hrs 35 mins |
8kg | 6 hrs 20 mins |
These times are a guide, not gospel. You absolutely must confirm the bird is done with a thermometer. Stick it into the thickest part of the thigh or breast. At a minimum, it needs to be 75°C, and the juices should run clear. If it's not 75°C, chuck it back in for a bit longer!
Step-by-Step: Roast Your Turkey
The time has finally come to put it in the oven! Follow these easy steps to get the perfect roast turkey every time. It’s all about control, timing, and that crucial resting period.
Plan Your Space: This is crucial. Get your game plan sorted for your oven shelves. You need to know where the turkey is going and where the spuds and other sides will fit around its timing. For a full breakdown, check out our preparation guide for a stress-free Christmas dinner.
Starting Room Temperature: Take the prepped bird out of the fridge at least 60 minutes before you intend to cook it. A room-temperature bird cooks much more evenly. Use this time to get that oven roaring hot to 180°C.
The Trivet Trick: Don't just dump the turkey in the tray. Make a simple trivet (a platform) by scattering roughly chopped onions, carrots, and leek tops in the bottom of your roasting tray. This lifts the bird and stops the underside stewing.
Roast and Cover: Pop it in, following the cooking times by weight we gave you earlier. Tent the tray loosely with foil for most of the cooking time—this stops the breast from burning before the rest is done.
Crisp it Up: For the final 20–30 minutes, whip that foil off. This is your chance to get that skin properly golden and crispy.
The Essential Rest: Once it’s out and the thermometer confirms it’s hit 75°C, cover it loosely with foil and let it rest for a minimum of 30 minutes. This relaxes the meat and makes it much more juicy and flavourful. Don’t chuck those tray juices! Reserve the juices and the cooked veg; you’ll be needing them later for your gravy.
Try these roast turkey recipes...
Roasting Tips for Christmas Success
We've covered the basics, but here are four key pointers from the pros—no fancy talk, just simple tricks for a perfectly cooked, succulent turkey.
Get it Dry: This is simple: dry skin means crispy skin. Pat it bone dry with paper towels, and if you can manage it, salt it lightly the day before. The salt draws moisture out, giving you that brilliant crackle.
Stuffing Strategy: Don't stuff the main cavity! Stuffing stops the middle of the bird from cooking properly, giving you uneven results. If you want stuffing in contact with the bird, tuck it under the neck end, or even better, bake your stuffing separately.
Lift it Up: Don't let your turkey stew in its own fat. Use a proper roasting rack if you have one, or just rely on that veg trivet we told you about earlier. Lifting the bird gives even air circulation and crispness all around.
The Basting Dilemma: Forget those old films where they baste every five minutes. Every time you open the oven door, you lose heat, which slows the cooking down. Baste just once or twice, or trust the butter you put under the skin to do the job.
The Juicy Secret: For guaranteed moist breast meat, try this one: cook the turkey upside down for most of the cooking time, then turn it over for just the last 30 minutes to crisp up the skin. A proper game-changer!
How to Carve a Turkey
The hard bit’s done! Now for the carving. Don’t panic and start hacking at it—you want neat, proper slices. Remember, resting the turkey for 30 minutes makes this job miles easier. Get a sharp knife and follow these steps:
Legs First: Slice the whole leg (thigh and drumstick) away from the carcass at the joint. Separate the drumstick, then slice the thigh meat off the bone.
Breast Lobe Removal: Find the breastbone down the centre. Slice straight down beside it to remove the whole breast section (the lobe) in one go.
Slice: Lay the breast flat and slice the meat across the grain into neat portions. That’s the key to tenderness!
Serve: Arrange all the meat neatly on a warmed serving plate, including the wings and any scraps.
Tip: Keep your beautifully carved slices succulent! Drizzle a tiny bit of the reserved pan juices over the meat on the platter. It makes all the difference.
Gravy: Pan Juices and Make-Ahead Options
Gravy is the boss of the plate. It needs to be rich, thick, and packed with flavour. Luckily, those pan juices you saved are halfway there to making the perfect finish for your roast turkey.
Make up about 750ml of quality turkey or chicken stock. Keep it hot.
Skim off any excess fat from the roasting tin. Don't waste it, though! Use a spoonful or two on your roast potatoes for extra crispness and flavour. Leave the lovely sticky turkey juices and those roasted vegetables in the tin and put it over a medium heat on the hob.
Stir in a tablespoon or two of plain flour with the juices and veg to create a roux (a paste) over a gentle heat. Cook it for a minute to get rid of the raw flour taste.
Whisk the hot stock into the roux gradually. Bring the whole lot to a simmer, stirring constantly to make sure it’s smooth.
Let it simmer for 3–4 minutes until it thickens up to your liking. Season it properly, then pour it through a sieve to get a smooth, silky finish. Job done!
Short on Time? We know Christmas Day can be hectic. If you want one less thing to worry about, get ahead and make your gravy up to 2-3 days before! Try our easy make-ahead recipes, which you can store in an air-tight container in the fridge:
Festive Sides to Serve
A great turkey deserves great company! Don't let your side dishes be an afterthought. These are the straightforward steps to getting your classic Christmas dinner components perfect.
Roast Potatoes: The most crucial side. Parboil your potatoes until they're nearly done, then give them a good shake to rough up the edges (that’s the secret to crispness!). Roast them in smoking hot fat until they’re golden and crisp.
Pigs in Blankets: Non-negotiable, honestly. Simply roast these little beauties until the bacon is golden and the sausages are cooked through. Keep a secret stash for yourself.
Bread Sauce: For a rich, creamy companion, finish your bread sauce with warm milk, a decent knob of butter, and a pinch of nutmeg. It’s an old-school classic for a reason.
Cranberry Sauce: Cook this ahead of time and chill it down, then serve it at room temperature. It cuts through all that richness perfectly.
Timing Hack: While your turkey is resting, keep all your sauces and finished sides warm in a low oven. No one likes cold spuds!
More Festive Side Recipes:
FAQs: Common Turkey Questions
Still unsure about a few things? Here's the final wisdom you need before you start cooking the perfect turkey.
How long to defrost a turkey?
Plan for around 10–12 hours per kg. It must be done safely in the fridge on a tray. Don't underestimate how long this takes!
Should I pick a Crown vs. a whole bird?
The Crown is quicker to cook and much easier to carve. The whole bird is the traditional choice and is needed if you’re feeding a lot of people.
Is basting really necessary?
No. It’s optional, but opening the oven reduces the heat. Putting herb butter under the skin beforehand is a much more effective way to guarantee moist meat.
How long should I rest the turkey?
You must let it rest for at least 30 to 45 minutes, loosely covered in foil. This step is non-negotiable for tender, juicy meat.
Wrap-Up
And there you have it—your full Christmas turkey cooking guide is complete. We’ve cut out the fancy faff and given you all the simple steps you need. Remember those three key things: clear timings, a thermometer check, and a good 30-minute rest. Get those right, and you'll have a tender, juicy, and delicious turkey without breaking a sweat!
Ready to get the rest of the meal sorted? Discover more brilliant dish ideas and inspiration for your festive plans by exploring our blog.
