All you need to know about turkey

From picking and prepping to cooking and carving, we’ve got top tips and advice for making the best Christmas turkey ever.

We’ve made this part simple. With our mouthwatering collection of Irish turkeys you can choose an amazing centrepiece to match your Christmas plans.

Irish Outdoor Reared Slow Grown Bronze Whole Turkey

Our Hockenhull Hollyberry turkeys have the freedom to roam in fields in Co. Monaghan, with continuous access to open-air runs.

What the farmer says…

“The sight of turkeys running around the field on a frosty morning always makes me smile,” says fourth generation farmer, Edward Maguire. “We’ve produced eggs, chicken and turkey on this farm since 1951. They enjoy access to fields from dawn until dusk and picking through the leaf litter under the mature Ash trees in their field. Needless to say, the elderberries, blackberries and hawthorn berries don’t last long. It’s a special privilege for us as a family to produce such a quality product for Christmas.” Edward Maguire.

Turkey in all shapes and sizes

We’ve got an incredible range of birds to choose from for your Christmas feast, no matter what your budget. Guaranteed great quality and amazing taste to make sure your Christmas turkey dinner is as perfect as possible.


Impress your guests

Bring a little something special to your Christmas plans with a perfect wine pairing for your meals and thoughtful hosting ideas and inspirations.

We’ve taken each step of the prep and broken it down so you can cook without the stress. Simply follow along and watch how our chefs do it. Get it right and the results will be amazing.

As a guide, cook your turkey at 180°C Fan/350°C/Gas Mark 4.


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.

  • Cooking temperature

    Weigh the turkey after stuffing and always pre-heat your oven.

  • Basting the bird

    Pour, brush or spoon the juices over during cooking to keep it moist.

  • The skewer test

    Test the bird is cooked using a thermometer. It should read 75°C.

  • Resting time

    Loosely cover and allow it to rest. This keeps your meat moist.

Top tips to try out

Here’s a few little suggestions to make everything run smooth and taste delicious. Keep them in mind when it’s time to cook.

  • Truss loosely

    Make sure your bird cooks evenly by tying the legs loosely with string – this ensures that the breast meat doesn’t overcook.  

  • Rub with oil or butter

    Don’t forget to brown your turkey and crisp the skin to perfection by rubbing it all over with olive oil or melted butter.

  • Try two smaller birds

    If you’re short on space it’s a good idea to roast 2 smaller turkeys. They’ll fit better in the fridge and cook quicker.

  • Get a good pan

    Pick a heavy duty, non-stick pan with low sides. If the sides are high, it stops your bird browning evenly below.

If you want to add some tasty twists to your turkey roasts or you want to master how to make amazing stuffing, take a look at our Christmas recipes for ideas and inspiration to help you through the festive season.

Make more delicious dishes with your leftover turkey. Explore our full collection for ideas across the festive season.

Pick a popular question and find an answer to help.

  • 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°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
  • A mix of different festive birds, such as turkey, goose, duck, cockerel or pheasant. Our boneless British multi-bird roast includes free range turkey, duck and pheasant with a cranberry stuffing and glaze, topped with smoked streaky bacon and a sprig of herbs
  • 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 for 35 minutes per kilogram.

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

More than turkey…

Now we’ve stuffed you with turkey tips it’s time for more amazing offers, roasts and festive treats.