How do I calculate the cooking time for my Christmas turkey?

You calculate the cooking time for your Christmas turkey by adding 40 minutes per kg for the first 4 kg, and then adding another 45 minutes for each additional kg. For example, a 5kg turkey needs 160 minutes for the first 4kg plus 45 minutes for the extra kg — about 3 hours and 25 minutes. Roast the turkey at 180C/ 160C fan/ gas mark 4, and always check it is fully cooked by ensuring the juices run clear when pierced or using a meat thermometer to confirm it reaches 72–75C in the thickest part of the breast.

Can you cook a Christmas turkey the day before?

Yes, you can cook a Christmas turkey the day before. Roast the turkey as per the recipe, and make sure the thickest part of the breast reaches 72–75C. Let it rest under foil for 45 minutes to 1 hour, then carve once it is cool enough to handle. Store the sliced meat in shallow containers in the fridge. On Christmas, you can serve the turkey cold or reheat it in the oven at 180C/ 160C fan/ gas mark 4 until it reaches the internal temperature stated above.

Can you freeze a Christmas turkey?

Yes, you can freeze both raw and cooked Christmas turkey. If it is a whole raw turkey, keep it in its original packaging or wrap it tightly and freeze it at -18C or lower. If it is cooked, cool it within 2 hours of cooking. Slice the breast meat and keep legs and wings whole for easier freezing. Remove any stuffing or vegetables from inside the turkey. Store the turkey pieces in airtight containers or thick freezer bags, squeezing out excess air to avoid freezer burn. You can store frozen cooked turkey slices for up to 4 months. Always thaw in the refrigerator and reheat until it reaches an internal temperature of 72–75C before serving.

Christmas turkey with orange and cranberry

4 hours 25 mins cooking time

This Christmas turkey recipe shows that greatness comes with patience. Finished with a sticky orange cranberry glaze that caramelises beautifully, this Christmas favourite is one you can rely on year after year. Its juicy meat and crispy skin create the perfect mix of sweetness, spice, and holiday joy.

Christmas turkey with orange and cranberry

4 hours 25 mins cooking time

Ingredients

1 portions

1 whole turkey (about 5kg), at room temperature

100 g Lurpak® Salted Cultured Butter, softened

salt and black pepper

bay leaves

8 carrots

4 red onions, peeled and sliced

For the glaze

400 g cranberry sauce

150 g brown sugar

75 ml fresh orange juice and the zest

½ tsp ground cloves

Scan to see the recipe online

Method

Preheat the oven to 180C/ 160C fan/ gas mark 4. And then, work out your turkey cooking time based on 40 minutes per kg for the first 4kg, plus 45 minutes for every kg after that. For a 5kg turkey, this will be approximately 3 hours and 25 minutes.

Bring the turkey to room temperature before roasting to ensure it cooks evenly. Pat it dry with kitchen paper so the butter sticks and the skin crisps up nicely.

Place the turkey in a roasting tray and cover it with softened Lurpak® butter, salt, and black pepper. Stuff the cavity with bay leaves.

Place in the oven and roast for 3 hours.

Meanwhile, place all the glaze ingredients in a pan and cook on a low heat until the sugar has melted. Then turn up to a gentle simmer until the glaze has thickened and become slightly syrupy. Remove from the heat and leave to cool slightly.

After 3 hours, remove the turkey from the oven and cover it generously with the glaze. Add the carrots and red onions to the bottom of the tray. Return to the oven and cook for the remaining 25 minutes or until the thickest part of the breast is pierced and the cooking juices run clear. Alternatively, you can use a meat thermometer to pierce the thickest part of the breast to read at least 72–75C.

When the turkey is cooked, remove it from the oven and cover it with foil. Let it sit for at least 45 minutes to 1 hour before carving.

Use a sharp carving knife and slice the breast meat across the grain for moist, neat pieces. Arrange with the glazed skin facing up for the best presentation.

Questions about Christmas turkey

Cooking a Christmas turkey takes time and care. Below you will find answers to common questions and tips to help you along the way.

You calculate the cooking time for your Christmas turkey by adding 40 minutes per kg for the first 4 kg, and then adding another 45 minutes for each additional kg. For example, a 5kg turkey needs 160 minutes for the first 4kg plus 45 minutes for the extra kg — about 3 hours and 25 minutes. Roast the turkey at 180C/ 160C fan/ gas mark 4, and always check it is fully cooked by ensuring the juices run clear when pierced or using a meat thermometer to confirm it reaches 72–75C in the thickest part of the breast.
Yes, you can cook a Christmas turkey the day before. Roast the turkey as per the recipe, and make sure the thickest part of the breast reaches 72–75C. Let it rest under foil for 45 minutes to 1 hour, then carve once it is cool enough to handle. Store the sliced meat in shallow containers in the fridge. On Christmas, you can serve the turkey cold or reheat it in the oven at 180C/ 160C fan/ gas mark 4 until it reaches the internal temperature stated above.
Yes, you can freeze both raw and cooked Christmas turkey. If it is a whole raw turkey, keep it in its original packaging or wrap it tightly and freeze it at -18C or lower. If it is cooked, cool it within 2 hours of cooking. Slice the breast meat and keep legs and wings whole for easier freezing. Remove any stuffing or vegetables from inside the turkey. Store the turkey pieces in airtight containers or thick freezer bags, squeezing out excess air to avoid freezer burn. You can store frozen cooked turkey slices for up to 4 months. Always thaw in the refrigerator and reheat until it reaches an internal temperature of 72–75C before serving.

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Enjoy a festive Christmas turkey

Nothing says Christmas like the smell of a golden turkey roasting in the oven. Just imagine the skin glistening under a cranberry-orange glaze, catching the candlelight as everyone gathers around the table. As you carve it, the scent of cloves and citrus fills the room, and you know you have conquered the Christmas turkey. The juicy, tender meat pairs exceptionally with the sweet-tart glaze. This combination practically screams festive cheer.

You might also like this lemon and sage roast turkey, roast pork, and roast leg of lamb. Pair them with crisp potatoes and oven-roasted vegetables.

Succulent and moist with extra crispy skin

A turkey this good begins with care, patience, and a good measure of Lurpak® to lock in the rich flavour and keep the meat perfectly juicy. The trick is to roast it low and steady, and, most importantly, let it rest. Give it at least 45 minutes to an hour after roasting so the juices can settle. Yes, it takes time, but the result is worth every minute. With impeccably crispy skin and succulent meat, this turkey truly earns its title as the king of the roasts.

Dazzling cranberry and orange glaze

Cranberry and orange are a must for the holiday season, and this tasty glaze takes the turkey from simple to glorious with a few simple ingredients. Tart cranberry sauce is simmered with brown sugar, sweet orange juice and zest, and a bit of ground cloves. The mix slowly cooks into a glossy and gorgeous glaze, ready to caramelise beautifully in the oven. The cloves bring a warm, spicy note, while the citrus adds brightness, reminding us why a cranberry orange turkey deserves a place on every Christmas table.

Tasty pairings for your Christmas feast

This Christmas turkey deserves side dishes to match, and as it roasts away in the oven, you will have plenty of time to prepare them. Go classic with buttery roast potatoes, honey-glazed carrots, and tangy red cabbage, or add some freshness with a crisp winter salad made with juicy orange slices and toasted walnuts. Do not forget the gravy on the side to deepen the holiday flavours. And if you really want to set the mood, throw in a few extras like roasted Brussels sprouts with chestnuts or a homemade cranberry sauce. Pair it right, and your Christmas feast will be one everyone remembers.

Adjust the recipe to your liking

Your turkey recipe for Christmas does not have to be the same every year, so embrace your creativity and play around with different stuffings.

Stick with a traditional bread stuffing made with dried bread cubes, sautéed onions, and celery if you love the classics. It pairs wonderfully with the rich butter and aromatic bay leaves. Want something a little more festive? A fruit and nut stuffing with apples, dried cranberries, and toasted nuts adds sweetness and crunch that works splendidly with the tangy cranberry glaze.

If you want a heartier option, try a sausage and rice Mediterranean stuffing with spiced sausage, rice, and dried fruits for bold, warming flavours. You can even throw in roasted chestnuts or a little citrus zest if you are in the mood to experiment. Whether you stick to tradition or try something unexpected, these ideas will help you make the best Christmas turkey for a memorable feast.

Where to buy

Lurpak® Salted Cultured Butter

With Lurpak® by your side you’re always ready to cook, bake and fry up wonders, cook. With its delicate taste, Lurpak® Salted Butter enhances the flavour of whatever food you add it to. From a hearty pasta dish, your showstopper fruit pie, to some simple rustic crushed potatoes, its subtle notes complement every creation you rustle up in the kitchen. For people who love Good Food, Lurpak® makes it even better. Now sleeves up. Today we cook bold.

Where to buy