A beautifully roasted turkey is the centrepiece of Christmas lunch. With a little planning, the right roasting tin and our simple guide below, it's easier than you might think to cook a turkey with crisp, golden skin and beautifully juicy meat.
If you're cooking a frozen turkey, allow plenty of time for it to defrost safely in the fridge. Weigh the bird when you buy it and calculate both the defrosting and roasting times.
Choose a heavy-duty roasting tin that's large enough to hold the turkey comfortably. A quality roasting tin retains heat for more even cooking, while high sides keep the roasting juices safely contained for making rich, flavourful gravy.
Preheat the oven to 180°C/160°C fan/gas 4. Allow 40 minutes per kg for birds under 4kg, or 40 minutes per kg for the first 4kg, then 45 minutes per kg thereafter. Allow extra cooking time if you've stuffed the cavity.
Baste regularly and use a meat thermometer to check the thickest part of the bird has reached 65°C-70°C, with clear juices and no pink meat.
Once cooked, cover the turkey loosely with foil and a couple of clean tea towels; leave it to rest for around 30-45 minutes giving you time to finish the roast potatoes, vegetables and gravy before everyone gathers around the table.
• Butter under the skin helps keep the breast meat moist while adding richness.
• Lay streaky bacon over the breast to baste the turkey as it roasts, then serve it alongside the carved meat.
• Fresh herbs, onion and lemon tucked into the cavity gently infuse the meat with flavour.
• Cook stuffing separately for the easiest timings, or inside the bird if you allow extra cooking time.
• Olive oil, sea salt and freshly ground black pepper are often all you need for beautifully crisp, golden skin.
Carve the turkey in the kitchen rather than at the table, then arrange the meat on a warmed serving platter. It's less messy, easier to serve and leaves you free to enjoy the meal with your guests.
A sharp carving knife, carving fork and carving tray or sturdy chopping board make all the difference. Long, smooth strokes will give cleaner slices than a sawing motion.
Slice straight down the breast in even slices, working from the outside towards the breastbone. This helps you make the most of every piece of meat.
Pull each leg gently away from the bird and cut through the joint. Separate the thigh from the drumstick if you wish, then slice or shred the meat.
Arrange the carved meat on a warmed serving platter and, if you're not serving immediately, cover loosely with foil. A spoonful of warm gravy over the meat will help keep it moist until everyone is ready to eat.
For more in-depth instructions, read out guide on how to carve a turkey.
ProCook is proud to be certified as a B Corp™, joining a select but growing group of companies committed to using business as a force for good.
Learn moreProCook is honoured to be recognised as a Which? Recommended Provider for Furniture and Homewares. When you purchase from us, you can rest assured that you're getting a truly exceptional product that has been carefully crafted to meet your every need.
ProCook is dedicated to supporting our long-term charity partner's mission to inspire action to reduce single use plastics. Together, we're striving to make a positive impact on the environment and create a sustainable future.
Learn more
Electricals
Coffee
Mixers and Blenders
Kettles and Toasters
Cooking
Small Appliances
Cookware & Bakeware
Pots and Pans
Cookware sets
Speciality Cookware
Baking
Roasting
Knives
Knife Sets
Single Knives
Knife Accessories
Tableware
Single Items
Dinner Sets
Serveware
Table Accessories
Kids tableware
Drinkware
Hot Drinkware
Cafetieres and Teapots
Drink Accessories
Accessories
Kitchen Utensils
Tools and Gadgets
Storage
Cleaning
Offers
Clearance
Gifting
Gift Cards
