Prep like a pro and avoid disaster on Christmas Day with this foolproof guide to nailing the biggest roast of the year.
 

1 What size turkey do I need to buy?

As a general rule, a 4-5kg turkey will serve up to seven people, a 5-6kg turkey is enough for nine, and a 6-7kg one will feed 10-12. If you’re feeding less than six people, try a turkey crown roasting joint –  a1.5-2kg crown serves up to five people. Visit britishturkey.co.uk for a handy online calculators that determines the size of turkey you need to buy based on how many guest you have, and the defrosting and cooking times for the weight of your turkey.

2. How can I keep Christmas turkey moist?

Brine your turkey ahead of roasting to keep the meat juicy, tender and packed with flavour. It works by using salt to break down proteins and allow the meat to absorb and retain moisture during cooking. There are two types: wet brining, where you soak the whole turkey in salted water, and dry brining, where salt is rubbed onto the turkey’s skin. Any aromatics you add to your brine will penetrate the meat, intensifying the flavour.

3. Where do I put the stuffing in my Christmas turkey?

Stuff the neck end only (lifting up the flap of skin and loosening it around the triangle formed by the wishbone) and secure the skin under the bird with toothpicks. Don’t pack too much in and don’t put any stuffing into the body cavity – instead, add flavourings here to permeate the meat from the inside – try a halved lemon, a quartered onion and a bunch of fresh thyme and rosemary.

4.  How long should I cook my Christmas turkey?

The secret to a perfect turkey is not to overcook it – a 5kg turkey can be cooked in 2-3 hours. First, take your turkey (fresh or defrosted) out of the fridge a couple of hours before cooking so that it isn’t starting from fridge cold, then remove the giblets, plus any trussing. Based on an oven temperature of 180°C, fan 160°C, gas 4, allow 30 minutes per kg as a guide (including any stuffing in the total weight). 

5. How do I know when my turkey is ready? 

A good initial test is the ‘wiggle’ test – shake hands with the legs, and they should wiggle easily in their sockets if the turkey is cooked. If they still feel quite tight with little movement, it’s unlikely to be ready. To test, insert a skewer into the thickest part of the thigh (avoiding the bone) and leave for a minute. If the juices run clear, it is ready; if a little pink, cook for a bit longer. You can also use a temperature probe – it should register 74-75°C.

6. How long should I rest my Christmas turkey?

Resting time allows all the juices that have bubbled up to the surface during cooking to sink back into the meat, keeping it lovely and juicy. If you carve straight from the oven, the juices run out and the meat will be dry. Leave your roast turkey to rest, covered in kitchen foil, for at least 30 minutes before carving (up to an hour or even two is fine).

7. How to carve a Christmas turkey

Make sure your turkey has rested and you have a warmed platter or serving dish ready for the carved meat. Using a sharp flexible-bladed knife, remove the wings where they meet the body. Next, cut through the skin between the breast and the legs, then bend the legs outwards and cut through the joint at the base. Using kitchen paper to hold the knuckle end of the drumstick, slice the dark meat off the leg and arrange on the platter. If you’ve stuffed the neck cavity, cut away the skin around the stuffing and scoop this out to a serving dish. To carve the breast meat, first cut through horizontally at the base of the breast, until you reach the ribcage. Now cut the breast downwards in neat even slices.