Christmas Turkey

We’ve all seen the perfect Christmas turkey on TV and in beautiful magazines, however it can be tricky to re-create on our own special Christmas Day lunches. Here is the tried and tested instructions for cooking the perfect Turkey from our own Chef Robert designed to make your Christmas lunch spectacular. The rule of thumb for cooking Turkey is 20 mins per kilo plus an additional 20 mins.


  • 1 x 6kg Free Range Turkey
  • 2 x medium carrots
  • 4 x celery sticks
  • 1 x onion
  • 500ml white wine
  • 1 x lemon
  • Salt


  1. Pre-heat fan forced oven to 175 degrees
  2. Place cut vegetables in bottom of roasting dish and cover with wine
  3. Place turkey, breast down on top of vegetables
  4. Cook in oven for 2hrs. Check every 30 minutes to make sure there is enough liquid in the base - it is essential to keep moisture in the pan for the Turkey to maintain a succulent finish. Add more wine if necessary.
  5. Remove Turkey from oven. Increase temperature to 185 degrees. Turn turkey over (breast side up), rub with salt and lemon and return to oven.
  6. Cook for further 15mins to brown skin.
  7. Remove from oven and wrap towel over turkey to rest for 30 mins. This allows the steam to seep in.
  8. Place on serving dish & serve to table.

TOP TIP: to test if your turkey is cooked place a skewer in the thickest part of the leg all the way to the bone and remove. There should be no blood and the skewer should be warm to touch on your lips.


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