Foolproof Christmas dinner time planner (plus print-out!)

Make Christmas Day lunch easy with our stick-it-on-your-fridge guide, written by our experts. Includes links to our favourite festive recipes.

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…

…Turkey time!

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

Bread sauce

Gingerbread Christmas pud with eggnog sauce

Rum and raisin torte

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