Hints for the Christmas Chef

Looking for an interesting twist on your Christmas Day recipes or a little help with the Christmas dinner planning? Look no further. Glimpse at our quick and easy Christmas food hints and tips to help you make this year even more delicious than ever before.

The Secret to a Perfect Roast Turkey

It’s what every Christmas cook strives for – the perfect Christmas turkey. You want the meat to be moist and succulent and the skin to be golden and crispy. And it’s easy when you know how. So here’s a few secrets every Christmas chef should know.


  • HOW TO COOK

  • Weigh: After it’s stuffed to get the timing right


    Prepare: Pour a little water, wine or sherry into the roasting tin to keep moist


    Cover: Use foil to stop the top from burning and remove for the last 30 minutes

Turkey Timings

Every Christmas chef should know that getting the exact weight of your bird is key to making sure your turkey timings are spot on. It’s also peace of mind knowing you aren’t going to over or under cook on the big day, leaving you time to relax. Don’t forget to leave up to an hour for the bird to rest.

3kg - 2 hours 10 minutes
3.5kg - 2 hours 20 minutes
4kg - 2 hours 50 minutes
4.5kg - 3 hours
5kg - 3 hours 10 minutes
5.5kg - 3 hours 20 minutes
6kg - 3 hours 30 minutes
6.5kg - 3 hours 40 minutes
7kg - 3 hours 50 minutes

NOTE: Please use these turkey timings as a guideline and ensure you refer to packaging for correct cooking times. 


  • CHOOSE A TURKEY CROWN
  • If you don’t want to cook a whole bird, a turkey crown is ideal for a smaller oven as they’re quick to cook and offer little waste. Our Fresh British Free Range Bronze Turkey Crowns are reared on RSPCA Assured farms where the birds can roost and roam.

  • Smoky Roasties

    Our Specially Selected Roast Potatoes in Goose Fat are simply delicious. The final touch – a sprinkle of smoky Stonemill paprika on top while they’re cooking. Delish!

  • Bombay Bellinis

    Try this exotic alternative on Christmas Day. Chop ½ tablespoon of fresh mango flesh into small pieces and mix with 1 teaspoon of lemon juice. Put the mixture in a Champagne flute and top with chilled Prosecco.

  • Festive Flambé

    When flambeing a Christmas pudding warm the brandy gently so it doesn’t boil, this way you’ll get that lovely blue glow. For a change, why not try Contarf Classic instead of brandy?

  • Stollen Surprise

    Fruity, sticky stollen is great for sharing at Christmas. Use any leftovers up by pouring some ready-made custard and single cream over the top, then bake in the oven.