Ultimate Christmas Meat Cooking Guide: Times, Temperatures & Tips

Getting your Christmas meals right comes down to knowing your cooking times and the weights of the meats. Whether you're roasting a whole turkey for a table of guests, slicking into a beautifully cooked beef topside or loading up on all the trimmings.

This guide covers everything you need to know to cook meat cuts with confidence this Christmas and any other time of the year.

Let's start with the turkey shall we?

Turkey & Poultry

Turkey has long since been one of the undisputed stars of Christmas tables and getting it right is everything. Here are methods you can use based on timings and weight to ensure your turkey always tastes delicious.

Whole Turkey

A perfectly whole roasted turkey should be golden and piping hot all the way through. Use the weight guide below to get the right cooking times.

1. Pre-heat your oven to 180°C (fan) / 375°F / Gas Mark 5
2. Place the turkey uncovered in the centre of your preheated oven
3. After the first hour, cover loosely with kitchen foil, ensuring the foil is tucked under the edges of the roasting tin to keep moisture in
4. Baste the turkey occasionally (typically 2-4 times depending on the size of the turkey)
5. Pierce the deepest part of the breast and leg with a thin skewer to check if it's cooked. If the juices run clear, your turkey is cooked. If the juices are pink, return to the oven for a further 15 minutes and test again. Repeat every 15 minutes until the juices run clear

Half Turkey Butterfly

A great option if you're feeding a smaller crowd or want a quicker cooking time without sacrificing any flavour.

1. Preheat your oven to 190°C / 170°C fan / Gas 5
2. Place your turkey butterfly on a roasting tray and put in the oven
3. Cook for 20 minutes per kg, plus an extra 70 minutes
4. Remove from the oven, cover with foil and rest for 15 minutes before slicing.

Pro tip: A butterfly joint cooks faster and more evenly than a whole bird, making it ideal for smaller households or stress-free Christmas cooking.

Shop our entire range to find the turkey waiting to get into your oven.

Beef

A beef roasting joint always makes a stunning Christmas centrepiece or a brilliant Boxing Day Alternative. Take a look through our favourite choices to suit every table and size.

1.5kg Beef Topside

The classic Sunday roast cut which is low in fat and full of flavour; perfect for carving at the table.

1. Preheat your oven to 215°C / 200°C fan
2. If the joint doesn't have a generous coating of fat, massage in a little goose fat and season to taste
3. Place in the centre of the oven and roast for 20 minutes, then reduce the temperature to 180°C / 170°C fan
4. Continue roasting for 15 minutes per 500g, reaching a core temperature of minimum 56°C for medium rare, or 30 minutes per 500g for a more well-done roast.
5. Rest for a minimum of 20 minutes before carving. Leave the roasted vegetables in the tray to form the base of your gravy

Pro tip: Use a meat thermometer for guaranteed results.

• 56–60°C = medium rare
• 65–70°C = medium
• 75°C+ = well done

800g Mini Topside Roasting Joint

Ideal for smaller gatherings or if you want a quicker, fuss-free roast.

1. Preheat your oven to 190°C / 170°C fan / Gas 5
2. Place your beef on a roasting tray and put in the oven
3. Cook for 30-45 minutes depending on preference
4. Remove from the oven, cover with foil and rest for 10 minutes before slicing

1.5kg - 2kg Sirloin Roasting Joint

Sirloin is the premium choice with a rich, bold flavour that's always impressive enough for every and any Christmas table.

1. Preheat your oven to 190°C / 170°C fan / Gas 5
2. Place your sirloin on a roasting tray and put in the oven
3. Cook for 45 - 70 minutes depending on preference
4. Remove from the oven, cover with foil and rest for 15 minutes before slicing

Shop our full beef range for the taste you'd always crave.

Pork Cooking

Christmas wouldn't be Christmas without the trimmings. So, we've got everything you'd need from juicy pigs in blankets to hearty sausages meat stuffing.

Pigs In Blankets

The most fought-over item on the Christmas table; smoky, sticky and irresistible. You might need to cook more than you think you'd need.

1. Preheat your oven to 180°C / 160°C fan / Gas 4
2. Place on a roasting tray and cook for 20–25 minutes, ensuring the meat is cooked through.
   

Pro tip: Drizzle with a little honey or maple syrup in the last 5 minutes for a caramelised glaze.

Pork Chipolatas

Perfectly sized for snacking, stuffing into rolls or serving alongside your main. A must-have on every Christmas plate.

1. Preheat your oven to 180°C / 160°C fan / Gas 4
2. Place on a roasting tray and cook for 20-25 minutes, ensuring the meat is cooked through

Meaty Pork Sausages

Big, satisfying and full of flavour. Great for Christmas morning in a sandwich or as a side alongside your roast.

1. Preheat your oven to 180°C / 160°C fan / Gas 4
2. Place on a roasting tray and cook for 20–25 minutes, ensuring the meat is cooked through

Sausage Meats

Versatile and endlessly useful at Christmas. You can stuff it into the cavity of turkeys, roll into balls, roast alongside or use it as the base of a homemade stuffing.

1. Preheat your oven to 180°C / 160°C fan / Gas 4
2. Place on a roasting tray and cook for 30–35 minutes, ensuring the meat is cooked through

Pro tip: Mix sausage meat with sage, onion and breadcrumbs for a classic homemade stuffing that beats anything from a packet.

Stuffing Block

A stuffing block takes always brings moisture, flavour and texture to the main dish.

1. Preheat your oven to 180°C / 160°C fan / Gas 4
2. Place on a roasting tray and cook for 30–35 minutes, ensuring the meat is cooked through

Christmas Pudding Stuffing

A festive twist on traditional stuffing packed with seasonal flavours that pair perfectly with turkey and all the trimmings.

1. Preheat your oven to 180°C / 160°C fan / Gas 4
2. Place on a roasting tray and cook for 30–35 minutes, ensuring the meat is cooked through

Streaky Bacon

A Christmas essential whether you're wrapping it around chipolatas for DIY pigs in blankets, layering it over your turkey breast to baste as it cooks, or serving it crispy on the side.

• Grill or fry for 2–3 minutes on each side until thoroughly cooked.

Pro Tip: Lay streaky bacon over the turkey breast before it goes in the oven. As it cooks it naturally bastes the meat, keeping it moist and adding incredible flavour. Remove for the last 30 minutes to brown the skin.

Unsmoked Gammon (2kg)

A brilliant Christmas centrepiece in its own right, and even better cold on Boxing Day. Glaze it with honey and mustard in the final 20 minutes for a showstopping finish.

1. Preheat your oven to 180°C / 160°C fan / Gas 4.
2. Place your gammon on a roasting tray and put in the oven.
3. Cook for 85 minutes.
4. Remove from the oven, cover with foil and rest for 15 minutes before slicing.

Pro Tip: For an extra-juicy result, simmer your gammon in water (or cola for added sweetness) for 30 minutes before roasting. Pat dry before glazing and finishing in the oven.

Quick Reference Cooking Guide

Christmas Cooking FAQs

How do I know when my turkey is cooked?

Pierce the deepest part of the thigh and breast with a thin skewer.

The juices should run clear with no trace of pink. If in doubt, a meat thermometer reading of 75°C at the thickest part confirms it's safe to eat.

Should I rest my meat before carving?

Always.

Resting allows the juices to redistribute through the meat, giving you a juicier result. A large turkey needs at least 30–45 minutes; beef joints need a minimum of 15–20 minutes.

Cover loosely with foil while resting.

Can I cook everything in the same oven?

Most things can share an oven, the key is timing.

Get your turkey in first, then add trimmings in the final 25–35 minutes. If your oven is running hot or crowded, give everything a bit of extra time and check before serving.

Do I need to defrost before cooking?

Yes.

Always ensure meat is fully defrosted before cooking. Defrost in the fridge, not at room temperature. A large turkey (5kg+) may need up to 48 hours in the fridge.