Christmas Timeplan

Cooking Turkey » Christmas Timeplan

To ensure a hassle free Christmas day, follow these simple guidelines. Plan ahead and you'll be able to enjoy the big day with family and friends, without spending too long in the kitchen.

2-6 Weeks Before Christmas

If using a fresh turkey, order from your butcher at least four to six weeks before Christmas to ensure you get the weight you require. If ordering a large turkey (over 20lbs) check dimensions of your oven beforehand.

Decide on menus for the Christmas holiday (see recipe pages)

Make shopping lists for fresh fruit and vegetables and dairy goods, check oils, herbs and spices for the chosen recipes.

If using a frozen turkey, check out the prices and if space allows, buy and store in freezer.

1 Week Before Christmas

Check thawing time of frozen turkey and make note of which day to begin thawing.

Decide which stuffing to make (see recipe pages) and buy ingredients.

4 Days Before Christmas

Buy potatoes and other root vegetables.

Store in a cool place.

If frozen turkey is over 8.1kg (18lbs) start thawing now.

2-3 Days Before Christmas

Collect your fresh turkey and store covered in fridge. Store giblets separately.

Finish shopping for ingredients to last throughout the Christmas holiday.

If using a small frozen turkey, buy, if not already bought and start to thaw two days beforehand. Once thawed, store in fridge. Do not stuff turkey until just before cooking.

Christmas Eve

When the turkey is thawed (no ice crystals remain in the cavity), remove from its bag and reserve giblets.

Prepare ready for stuffing. Calculate cooking time. Cover loosely and leave in the fridge overnight at a temperature of no more than 4°C.

Make stock from turkey giblets, store covered in fridge.

Christmas Day

09.00: Preheat oven for turkey (190°C/375°F). Place stuffing in neck cavity. Never stuff body cavity with pre-prepared stuffing. The body cavity may be stuffed with fresh herbs, a piece of fresh fruit or vegetable only, if desired.

09.30: Place turkey in oven, allowing 20 minutes per kg + 90 minutes (or if the bird is under 4kg calculate 20 minutes per kg + 70 minutes).

10.00: Prepare vegetables (if not prepared the night before). Cover loosely.

12.45: Place bacon round turkey and cook and keep warm (optional). Turn back foil on turkey and baste. Make gravy and keep warm.

13.00: Take out turkey and leave covered to rest. Turn oven up to crisp potatoes. Cook vegetables, drain and keep warm. Warm serving plate.

14.00: Place turkey and vegetables on serving platters, garnish and serve with sauces.

Bon appetit!