Roast Turkey for Christmas Dinner
A juicy, golden Christmas turkey without the guesswork: butter under the foil, a meat thermometer to tell you when it is done, and a proper rest before carving.
AI assistance: the introduction, ingredient list, method, tips and FAQ on this page were drafted with an AI writing tool, working from long-established traditional methods. Named editor who reviewed it: owner to supply How we work
- Prep
- 20 min
- Cook
- 2 hr 45 min to 3 hr 20 min
- Rest
- 30 min
- Total
- 3 hr 35 min to 4 hr 10 min
- Makes
- 8 to 10 servings
- Difficulty
- Medium
- Course
- Main
- Cuisine
- English
Times assume a 5 kg defrosted bird and leave out defrosting. The thermometer, not the clock, decides when it is done.
The most important tool for a Christmas roast turkey is a meat thermometer. Ovens and birds vary, so timings can only ever be a guide: the thermometer tells you when the thickest part is safely cooked, and stops you drying the breast out "just to be sure".
This recipe is for a 5 kg oven-ready bird, which feeds 8 to 10 with leftovers. The stuffing is cooked separately, as the Food Standards Agency advises.
Ingredients
Cups use the King Arthur Baking ingredient weight chart. Weighing is more accurate.
- 5 kg oven-ready turkey, fully defrosted if frozen, giblets removed
- 75 g soft butter
- 1 lemon, halved
- 1 onion, quartered
- a few sprigs of thyme
- 8 rashers streaky bacon (US: bacon), optional
- salt and freshly ground black pepper
Equipment
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- Large roasting tinHow to chooseShop on Amazon(affiliate link, opens in a new tab)
Method
- 1
If your turkey was frozen, make sure it is completely defrosted: there should be no ice crystals in the cavity and the legs should move freely. Do not wash the turkey, as this spreads germs around the kitchen.
- 2
Heat the oven to 180°C / 160°C fan / gas 4 / 350°F. Sit the turkey in a large roasting tin and put the lemon, onion and thyme in the cavity. Do not stuff the cavity: cook stuffing in a separate dish.
- 3
Rub the butter all over the breast and legs, then season with salt and pepper. Lay the bacon over the breast if using. Cover the tin loosely with foil.
- 4
Roast, taking the foil off for the last 45 minutes so the skin browns. For a 5 kg bird the Food Standards Agency guide works out at about 3 hours 20 minutes, but ovens vary, so start checking with a meat thermometer after 2 hours 45 minutes.
- 5
The turkey is done when the thickest part reaches 70°C (158°F) and stays at that temperature for 2 minutes. With no thermometer, cut into the thickest part: none of the meat should be pink and the juices should run clear.
- 6
Lift the turkey onto a board or warm platter, cover loosely with foil and rest for 30 minutes before carving. Use the juices in the tin for gravy.
Tips
A meat thermometer takes the guesswork out of timing, and a roasting rack lifts the bird so the underside browns too. Planning the whole meal? See the Christmas dinner oven plan and how to thaw a turkey. Serve with roast potatoes, pigs in blankets and sprouts with bacon and chestnuts.
Storage and leftovers
Leftover turkey: Cool leftovers and put them in the fridge within 1 to 2 hours of cooking. Eat them within 48 hours, or freeze them. Reheat until steaming hot all the way through, and only once (Food Standards Agency advice, see Sources). Strip the meat off the carcass before chilling it, so it cools faster.
If it goes wrong
| Problem | Likely cause | Fix |
|---|---|---|
| Breast dry, legs not done | Breast cooks faster than the legs | Keep the breast covered with foil or bacon, and check the temperature in the thickest part rather than the breast alone |
| Pale skin | Foil left on too long | Uncover for the last 45 minutes; if still pale, turn the oven up for 10 minutes while you watch it |
| Still pink at the end of the time | Bird larger, colder or oven cooler than expected | Return it to the oven and check again every 15 minutes |
Frequently asked questions
How long does a turkey take to cook?
If there are no instructions on the packaging, the Food Standards Agency suggests a preheated oven at 180°C (356°F) (160°C fan, gas 4) and allowing 45 minutes per kg plus 20 minutes for a bird under 4.5 kg, 40 minutes per kg for 4.5 to 6.5 kg, and 35 minutes per kg over 6.5 kg. Treat this as a guide and check with a thermometer.
What temperature should turkey reach?
The Food Standards Agency says the thickest part should reach 70°C (158°F) for 2 minutes (or an equivalent such as 75°C (167°F) for 30 seconds). Without a thermometer, check that no meat is pink and the juices run clear.
Should I wash my turkey?
No. The Food Standards Agency advises against washing raw turkey, because it spreads germs onto your hands, utensils and worktops.
Can I stuff the turkey?
The Food Standards Agency advises cooking stuffing in a separate tin, because a stuffed turkey takes longer to cook and may not cook thoroughly.
Sources
- Christmas food hygiene, Food Standards Agency (GOV.UK), 11 January 2018. Checked 17 October 2026.
- Cooking your food, Food Standards Agency (GOV.UK), 18 December 2017. Checked 17 October 2026.
- How to chill, freeze and defrost food safely, Food Standards Agency (GOV.UK), 18 December 2017. Checked 17 October 2026.
Guides for this recipe
Some of these guides contain shop links, which are affiliate links (disclosure).
Buying guide
Roasting Racks: Crisper Skin and Better Gravy
Kitchen design
Range Cookers: Are They Right for Your Kitchen?
Buying guide
Roasting Tins: Choosing the Right Size and Material
Kitchen design
Christmas Dinner: How to Plan Your Oven and Hob Space
Kitchen design
How to Thaw a Frozen Turkey Safely (and When to Start)
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Card photos: A roast chicken on a wire rack above roasted vegetables in a tray, Phoebe via Wikimedia Commons, CC BY-SA 3.0, cropped; A traditional black cast-iron kitchen range, Wehha via Wikimedia Commons, CC BY-SA 3.0, cropped; Potatoes with rosemary in a roasting tin, ready for the oven, Chris Olszewski via Wikimedia Commons, CC BY-SA 4.0, cropped; A golden roast turkey, Photo by M. Rehemtulla via Wikimedia Commons, CC BY 2.0, cropped; A raw oven-ready turkey decorated with holly and rosemary on butcher’s paper, Kolforn via Wikimedia Commons, CC BY-SA 4.0, cropped; A beef Wellington cut open to show the pink fillet inside golden pastry, Parkerman & Christie from San Diego, USA via Wikimedia Commons, CC BY 2.0, cropped; A steak and ale pie served with gravy, broccoli and carrot, Andy Li via Wikimedia Commons, CC0; A dark Christmas pudding on a plate, with a jug of custard, James Petts from London, England via Wikimedia Commons, CC BY-SA 2.0, cropped. All credits: image credits.