The star of the show!

Everyone loves a classic turkey for Christmas dinner. Explore the range today and browse some helpful cooking tips on how to cook the perfect turkey. Whatever the question ALDI have got the answer!

 Impress your guests

Fancy trying something new? We’ve got just the thing! From standout centrepieces to a glorious vegan and vegetarian selection, we’re here to help you bring something a little different to the table this Christmas.


Whether it be how to cook a turkey or what’s the best turkey recipe, we’ve got the answer to all your turkey questions below!

  • Check to see if you need to remove any packaging, then simply pop in the oven as per instructions.
  • All of our turkey crowns come with cooking instructions. So, for best results, please refer to the pack. As a general guide, you can season and baste with butter to keep it moist. Roast skin side up at 180 to 190°C. Cover loosely with foil and cook for 20 minutes per kg. Then add 70 minutes (or 90 minutes if your turkey crown weighs more than 4kg). For extra flavour baste in the juices about 30 minutes before it’s ready.

  • Cook for 20 minutes per kg at 180 to 190°C. Then add 70 minutes (or 90 minutes if your turkey crown weighs more than 4kg).
  • You need 15 minutes per 450g, and then another 20-30 minutes. Pre-heat oven to 220°C/Fan 200°C/Gas Mark 7. Put the turkey joint skin side up and pour over 450ml water (or chicken stock to taste). Spread butter over the skin and season well. Seal with foil then roast for 20 minutes – to allow it to heat right through. Then cook at 200°C/Fan 180°C/Gas Mark 6. Top tip: uncover the joint for the last 20 minutes to brown the skin.
  • Pierce the thickest part of the leg with a skewer. If the meat juices run clear, it means the turkey is cooked. If there are any traces of pink in the juices, cook the bird for a further 15 minutes, then retest.
  • This is not something we would recommend as turkey needs to be stored below 4.4 degrees C, and you can’t guarantee what the temperature will be outside, or in the garage, throughout the day. Try to make room in the fridge for the turkey and store things like drinks and mixers in the garage instead.
  • Yes, however, you can only reheat the turkey sliced – not as a whole bird or joint. Cook the turkey the night before as per the cooking instructions and allow the bird to cool completely before refrigerating overnight. On the day, carve the turkey into slices and place into a roasting tray and cover with a little chicken or turkey stock, then reheat in a pre-heated oven 180°C/Gas Mark 6 for 20 minutes - until heated through.
  • Yes, it will make it really moist and juicy, but you’ll need to brown it off at the end.
  • Yes. It stops the legs drying out, and gives you a neat, compact shape that will stop it collapsing.
  • As a guide, cook your turkey at 180°C Fan/350°F/Gas Mark 4 and use the below info:

    Under 4.5kg – cook for 45 minutes per kilogram, plus 20 minutes.
    4.5kg – 6.5kg – cook for 40 minutes per kilogram.
    More than 6.5kg – cook 35 minutes per kilogram.

  • For 24 hours at the bottom of the fridge. It will take about 2 hours for every 450g.


 Tempting Turkey recipes

 Need some inspiration for how to cook your turkey? Or maybe just how to make sure it doesn’t go to waste? Explore our recipes to give your turkey a twist this season.

  • Pomegranate and Orange Stuffed Turkey
  • Moroccan Turkey Salad
  • Leftover Turkey Curry
  • Turkey Carbonara with Rice

More to discover this Christmas