This Christmas timeline is based on a 5kg turkey (serving 8-10) with Christmas lunch being served at 3pm. Just shift everything back or forward, if that’s not the case.
On Christmas Eve
Make the stock for the gravy or defrost if made ahead and frozen. Weigh the turkey, spread the butter underneath the breast skin and season all over with salt and black pepper. Par-boil potatoes and sprouts. Peel and chop any veg.
On Christmas Day
Remove the turkey from the fridge to come to room temperature. Check out our turkey tips on our podcast here.
Heat the oven to 220C/fan 200C/gas 7. Cover the turkey with foil and put it into the oven.
Turn the oven down to 200C/fan 180C/gas 6.
Remove the foil from the turkey to help crisp up the skin.
Put the tray with fat for the roast potatoes into the oven to get hot.
Remove the turkey from the oven, put on a carving platter, cover loosely with foil and make the gravy. Add the roasties to the hot tray and put the carrots and parsnips into the oven.
Put pigs and blankets into the oven and fry the sprouts.
Carve the turkey and get the gravy piping hot.
Serve up, relax and enjoy!
Our favourite Christmas Day recipes
Garam masala roast brussels sprouts
Gingerbread Christmas pud with eggnog sauce