Turkey Cooking Guide

Getting your turkey cooked perfectly and on time along with all the sides can be a bit of a mission. Lets face it most of us will have experienced the odd Christmas day dinner disaster plus a few arguments along the way! Make sure this year the Christmas dinner prep goes smoothly with our Guide to Cooking Your Christmas Turkey. That way you have more time to actually enjoy the day.

So, don't worry we are here to help , with a bit of planning and a good method, you'll have a deliciously moist and flavourful bird to serve up. 

Step 1: Choose the right turkey

Hopefully you've gone high welfare this year for your Christmas turkey. At The Cornish Food Box Company, we’re all about supporting local farmers, so our free range turkeys come from Treway Farm, a regenerative farm which prioritises animal welfare and the environment. A free-range pasture fed turkey isn’t just better for the environment—it’s much tastier too! All that extra growing time along with careful handling, stress-free on farm slaughter, and expert preparation will leave you with a turkey where you can taste the difference.

Make sure you order the right size for your gathering. A good rule of thumb is 500g of turkey per person, which allows for generous servings and some leftovers for sandwiches or cold cuts for your Boxing Day buffet.

Step 2: Preparation is Key

Defrosting:  If your turkey is frozen, allow plenty of time for it to defrost safely. The best way to do this is in the fridge. A large turkey can take a couple of days, so plan ahead.

Bring to Room Temperature:  Take your turkey out of the fridge about 1-2 hours before cooking. This ensures even cooking and helps avoid a dry bird.

Prepping the Bird:  Remove the giblets (often found inside the cavity) and set them aside to use in gravy or stock. Pat the turkey dry with kitchen paper, as this helps the skin crisp up in the oven.
 
Seasoning & Stuffing: Season your turkey generously with salt and pepper. To keep the meat moist and add flavour, place a halved lemon, a few sprigs of fresh rosemary, thyme, and a roughly chopped onion into the cavity.

There are lots of options for seasonings to add to your bird including:

Garlic, Parsley and Butter

Pancetta & Roasted Garlic

Orange, Thyme, Honey & Soy

If you’re planning to use stuffing, cook it separately rather than stuffing the bird. This ensures both the turkey and the stuffing cook evenly and avoids any food safety concerns.  There are lots of recipes around for stuffing under the skin. This is a great way to cook your stuffing and ensure your bird stays extra moist.

Step 3. Cooking Your Bird

Preheat your oven to 190°C (160°C fan) or Gas Mark 4. Place your turkey on a roasting tray, breast-side up, and cover loosely with foil. This helps retain moisture during the first stage of cooking.

Cooking times will vary based on the weight of your turkey:

4-5kg: 2½-3 hours
5-6kg: 3-3½ hours
6-7kg: 3½-4 hours

For the last 30-40 minutes, remove the foil to let the skin turn golden and crisp.

The rule of thumb is: 

If the turkey is over 4kg, calculate 20 mins per 1kg, plus 90 mins.

 
If the bird is under 4kg, calculate 20 mins per 1kg, plus 70 mins.

A turkey crown follows this same timings as for a whole bird.

 
Basting and Resting
Baste your turkey every hour by spooning its own juices over the top. This adds flavour and keeps the meat moist.

Once your turkey is cooked, rest it for 30 - 45 minutes, covered with foil and a clean tea towel. This step is essential—it allows the juices to redistribute, making the meat tender and juicy. Don't worry it won't go cold under its foil tent and it means your oven will be free to finish off the rest of your sides.

 
How to Check It’s Cooked

The last thing you want to do is serve up underdone meat.  Use a meat thermometer to check the internal temperature. The thickest part of the breast should read 70°C, and the thickest part of the thigh should reach 75°C. Alternatively, pierce the thigh with a skewer—if the juices run clear, it’s ready.

Turkey: Opt for one of our free-range Cornish turkeys for unbeatable flavour. You can choose different cuts including whole, crown, & breast joint - find out more from our Christmas Turkey Guide. What sized turkey do you need? Our guide to getting the right sized turkey.

Veggies: Potatoes, Brussels sprouts, carrots, parsnips, red cabbage, savoy cabbage and cauliflowers are all included in our Christmas Veg Boxes. To find out more read our Christmas Veg Box blog.

Extras: Cranberry sauce, stuffing, gravy, and pigs in blankets.

Puddings: Traditional Christmas pudding, Tunis Cake, or a Sticky Toffee Sponge Pudding there are lots of options to suit everyone. Or go savoury with a cheeseboard to finish & graze on for supper.

Top Tips

Stick to your timings but don’t stress if things take a little longer—Christmas is about enjoyment!
Serve a selection of wines and soft drinks to complement the meal.
If you find that everyone is too full to enjoy pudding straightaway take a break and enjoy it later on when everyone has a little more space. 
 
With a little planning your Christmas dinner will be a feast to remember. Let the rich flavours and warm company make the day magical. Merry Christmas and happy feasting!