This guide assumes that you’ll be eating Christmas lunch at 3pm. Just shift everything back or forward, if that’s not the case.
Take the turkey out of the fridge and put wine or fizz into the empty fridge space. Go back to bed or have a calm, leisurely breakfast. Open presents.
Turn the oven onto 180C/fan 160C/gas 4. Tidy the kitchen and get out all the serving plates you need and put them aside so they don’t get in the way.
Put the bird into the oven, cover with foil and cook for 40 minutes per kilo for the first 4kg then 45 minutes for every kg after (3 hours 25 minutes for a 5kg bird). Prep any veg you didn’t do the night before and make the starter.
Set the table, find the serving dishes again.
Ask someone else to organise drinks and nibbles.
Take the foil off the turkey and turn up the oven to 200C/fan 180C/gas 6, glaze the turkey and finish cooking and browning in the oven.
Check the turkey is cooked, then take out and rest (or cook it a little longer). Keep the juices for the gravy. Put the stuffing, potatoes and any veg that need it in the oven. Start making the gravy.
Check the oven and take out whatever’s ready. Cook or reheat any veg that goes on the stovetop.
Heat up bread sauce and make sure the gravy is kept hot. Put the pudding on to reheat.
Serve the starter, pull crackers.
And then it’s…
To print our beautiful stick-it-on-your-fridge Christmas Day time planner (pictured below), click here
Our favourite Christmas Day recipes
Christmas cake martini
Prawn and lobster cocktail
Bay and lemon turkey with buttery leek stuffing
Garam masala roast brussels sprouts
Crunchy roast potatoes
Garlic and thyme glazed carrots
Gingerbread Christmas pud with eggnog sauce
Rum and raisin torte
You might also like
All our Christmas recipes
A very different Christmas cheeseboard – brand new British cheeses to try
Five foodie travel guides for Christmas 2015
The five best Christmas markets in the UK for 2015
How to make sloe gin and which sloe gin you should buy