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Painting of a cock pheasant in the snow, by W. Geoff RollinsonPainting by W. Geoff Rollinson
Chuck, our butcher bull, in a Santa hat

CHRISTMAS 2026 · HOW TO COOK IT

How to cook your Christmas turkey

Our butchers’ guide to a juicy, golden turkey, from preparing it to carving. Merry Christmas from all at Anderton’s.

1Prepare

Check your oven first: a standard oven takes a turkey of up to about 9kg. Take out the giblets (keep them for gravy). Cover the breast in soft, seasoned butter and wrap it in streaky bacon. There’s no need to wash your turkey: raw birds don’t need it.

2Stuffing

We don’t recommend stuffing a good-quality turkey: it lengthens the cooking time, and the bird can overcook. Stuffing is delicious cooked separately, and works really well in a stuffed breast or rolled joint.

3Into the oven

Heat the oven to 180°C fan / 350°F / Gas 4. One way we like to keep the meat moist: cook the bird breast-side down for the first half of the time, on a bed of seasoned vegetables in a little liquid, then turn it over for the rest. If you use foil to stop the breast drying out, take it off 30 minutes before the end so the skin can crisp.

How long will it take?

Allow about 15 minutes per 450g (1lb)at 180°C fan / Gas 4
For examplea 5kg (11lb) turkey takes about 2¾ hours

Cooking times vary with the bird: free-range and slow-grown birds cook in less time, so always check any information from us or the farmer. To double-check your timings, try the British Turkey cooking calculator. Ovens vary too, so go by the thermometer, not the clock.

A whole oven-ready turkey

Food safety

  • Check it’s cooked: push a meat thermometer into the thickest part of the thigh, without touching the bone. After resting, it’s ready to serve at 75°C.
  • No thermometer? Check the juices run clear, and give the drumstick a jiggle: the joint should move freely.
  • If your turkey is frozen, defrost it fully in the fridge before cooking.
  • Cool leftovers quickly, keep them in the fridge, and reheat until piping hot.

4Rest and carve

Let the bird rest for at least 30 minutes, so the juices settle before carving. Don’t cover it, or the heat will soften the crispy skin: don’t worry, it will stay warm. Carve with a sharp knife on a carving board, across the grain, and enjoy with homemade gravy, roast potatoes and steamed vegetables.

TIPS FROM THE Q GUILD OF BUTCHERS

A few more butcher’s tips

A member of the Q Guild of Butchers
  • Don’t forget the giblets. Take out the bag before cooking, but don’t throw them away: the neck and gizzard make a great stock for gravy, and the liver can be pan-fried on toast or made into pâté.
  • Don’t overcook it. A traditionally hung turkey is very tender, so keep an eye on the time and how your own oven behaves.
  • Keep it clean. Store your turkey at the bottom of the fridge so nothing drips, and wash all boards and utensils thoroughly after handling raw poultry.
  • Goose and duck can be served slightly pink, unlike turkey. Season the cavity and fill it with onion or orange and herbs such as bay or thyme. Cover with foil, and halfway through cooking, spoon off the excess fat (save it for the roast potatoes) and baste. The legs need longer than the breast, so basting keeps the breast from drying out.

Adapted from the Q Guild of Butchers Christmas leaflet. We’re proud Q Guild members.

A GUIDE FROM THE Q GUILD OF BUTCHERS

How much do I need?

Turkey

A whole turkey of about 5.5kg (12lb) feeds around 10 to 12 people.

Goose

A goose has less meat than you’d expect, because of the size of the cavity. A 4–5kg (9–12lb) bird feeds around 6 to 8.

Duck

A small duck serves 2, and a large one serves 4.

Beef or lamb joint

Allow about 200g per person for a boneless joint, and a bit more for a joint on the bone, such as a rib of beef.

Hearty appetites, or plenty of leftovers for Boxing Day? Go a size up, or ask us and we’ll help you choose.

  • Order in good time. Christmas is our busiest time of year.
  • Check it fits. If you’re buying a big bird, make sure it will go in your oven, and that your roasting tin is big enough.
  • Plan the rest. Lay the table the day before, and make things like cauliflower cheese or red cabbage ahead to take the pressure off on the day.
Order your Christmas turkey

Cooking times, portions and butcher’s tips are adapted from the Q Guild of Butchers Christmas cooking guides, with thanks. Food safety tips follow Food Standards Agency advice.