Start with the time you want to eat and work back. For a 5 kg turkey and a 2pm lunch, take it out of the fridge at 08:40, put the oven on at 09:25 and the turkey in at 09:40. Then take it out to rest at 13:00, while everything else finishes.
| Whole turkey | Cooking time | Out of fridge | Oven on | Turkey in | Out to rest |
|---|---|---|---|---|---|
| 3 kg | 2 hr 35 | 09:25 | 10:10 | 10:25 | 13:00 |
| 4 kg | 3 hr 20 | 08:40 | 09:25 | 09:40 | 13:00 |
| 5 kg | 3 hr 20 | 08:40 | 09:25 | 09:40 | 13:00 |
| 6 kg | 4 hr 00 | 08:00 | 08:45 | 09:00 | 13:00 |
| 7 kg | 4 hr 05 | 07:55 | 08:40 | 08:55 | 13:00 |
| 8 kg | 4 hr 40 | 07:20 | 08:05 | 08:20 | 13:00 |
Times are for a whole, unstuffed turkey with no packet instructions: 180°C (160°C fan, gas 4), 45 minutes per kg plus 20 minutes under 4.5 kg, 40 minutes per kg from 4.5 to 6.5 kg, and 35 minutes per kg over 6.5 kg (GOV.UK). Because of those weight bands, a slightly bigger bird can show a similar or shorter time. Follow the packet if it has instructions. Eating at a different time, or got a different size? Use our turkey calculator.
Check it's cooked before serving: cut into the thickest part and make sure none of the meat is pink and the juices run clear. With a probe, the thickest part should reach 70°C for 2 minutes (GOV.UK).
These timings are the same whatever size your turkey is. Skip any row you're not having.
| Before eating | What to do | Eating at 1pm | 2pm | 3pm |
|---|---|---|---|---|
| 1 hr 20 | Potatoes on to par-boil (8 to 10 minutes). Roasting fat into the oven to heat | 11:40 | 12:40 | 13:40 |
| 1 hr 05 | Drain the potatoes, rough up the edges, and put them in the hot fat on the top shelf | 11:55 | 12:55 | 13:55 |
| 1 hr 00 | Turkey out to rest. Oven up to 200°C (180°C fan) | 12:00 | 13:00 | 14:00 |
| 55 min | Pour the turkey juices into a jug for the gravy | 12:05 | 13:05 | 14:05 |
| 45 min | Parsnips in, and the vegetarian main if you're having one (check the packet) | 12:15 | 13:15 | 14:15 |
| 35 min | Turn the potatoes. Stuffing and pigs in blankets in | 12:25 | 13:25 | 14:25 |
| 25 min | Make the gravy. Put the red cabbage on to reheat | 12:35 | 13:35 | 14:35 |
| 20 min | Warm the bread sauce through | 12:40 | 13:40 | 14:40 |
| 15 min | Carrots on (about 12 minutes). Plates and dishes in to warm | 12:45 | 13:45 | 14:45 |
| 10 min | Sprouts on (about 8 minutes). Carve the turkey | 12:50 | 13:50 | 14:50 |
| 3 min | Drain the veg and put everything into dishes | 12:57 | 13:57 | 14:57 |
| Eat! | Sit down and eat | 13:00 | 14:00 | 15:00 |
Chrimbo's own timetable. Check the packets for anything frozen or ready-prepared. Frozen Yorkshire puddings go in about 8 minutes before eating.
Put the Christmas pudding on to steam about 30 minutes after you sit down (about an hour on the hob, or check the packet to microwave it), and it'll be ready about 90 minutes after you sat down.
Last updated: 2 November 2026.
Tell the Chrimbo app when you're eating and what you're having, and it builds your timeline, minute by minute, with oven temperatures.
For a 5 kg turkey and a 2pm lunch, your first job is taking the turkey out of the fridge at 08:40. A bigger bird or an earlier lunch means an earlier start.
We allow an hour for a whole bird, which frees up the oven for the potatoes and everything else.
On Christmas Eve you can peel the veg, make the stuffing and red cabbage, wrap the pigs in blankets and lay the table.