When should the turkey go in? Tell us its weight and when you want to eat.
At 190°C (170°C fan). A guide for a conventional oven: ovens vary, so follow your butcher's or the packet's instructions where they differ. The turkey is done when the juices run clear and the thickest part reaches at least 70°C; a meat thermometer is the surest way to tell.
Potatoes, parsnips, pigs in blankets, stuffing, gravy and the pudding, all worked out for your eating time, with oven temperatures and a Christmas Eve prep list.
For a whole turkey at 190°C (170°C fan), allow 20 minutes per kg plus 70 minutes if it's under 4 kg, or plus 90 minutes if it's 4 kg or more. Then rest it for about an hour under foil and a couple of tea towels. Crowns vary more: allow about 35 minutes per kg and follow the packet.
An hour at room temperature helps it cook more evenly. Keep it covered and somewhere cool, away from pets.
Defrost it in the fridge, allowing roughly 10 to 12 hours per kg. A 5 kg turkey takes about 2 to 3 days, so plan ahead.
About an hour for a whole bird, 45 minutes for a crown. It stays hot under foil and tea towels, and it frees up the oven for the potatoes.