Christmas Turkey Cheat Sheet

Your Essential Guide to the Perfect Christmas Turkey

What kind of turkey is best for Christmas?

The right turkey makes Christmas Day 100x easier. We recommend choosing based on how confident you are in the kitchen and how many people you’re feeding:

Boneless turkey breast roasts (1.5 kg & 2.0 kg)

These are by far our most popular option – and the one we encourage most customers to choose.

  • Completely boneless and very easy to carve

  • Even shape for consistent cooking

  • Perfect if your family prefers lean white meat

  • No wrestling with bones on Christmas Day

We can also stuff these roasts for you with your choice of:

  • Sage & onion

  • Honey macadamia

  • Apple, sage & rosemary (gluten free)

  • Fig & pistachio

  • Cranberry, apple & pistachio

Turkey buffets – 4.0, 4.5, 5.0 & 5.5 kg

A buffet is essentially the turkey breast on the bone.

  • Great “centre of table” look

  • Juicy white meat with extra flavour from the bone

  • Easier to handle and carve than a full turkey

Whole turkeys – 4.4, 5.0 & 6.0 kg

The classic show-stopper.

  • Mix of white and dark meat

  • Impressive roast for a big family gathering

  • Takes the longest to cook and carve, but looks incredible on the table

Portioning guide

Use this as a rough guide (and remember – most people want leftovers):

  • 1.5 kg boneless breast roast: serves 4–6

  • 2.0 kg boneless breast roast: serves 6–8

  • 4.0 kg buffet: serves 8–10

  • 4.5 kg buffet: serves 10–12

  • 5.0 kg buffet: serves 12–14

  • 5.5 kg buffet: serves 14–16

  • 4.4 kg whole turkey: serves 8–10

  • 5.0 kg whole turkey: serves 10–12

  • 6.0 kg whole turkey: serves 12–14

If you love leftovers for sandwiches and salads, size up one step.

How to store your turkey before cooking

  • Keep turkey in the coldest part of your fridge, in its original packaging, until you’re ready to prepare it.

  • If frozen, always thaw in the fridge – allow roughly 24 hours per 2 kg of turkey.

  • Never thaw poultry on the bench.

How to prepare Christmas turkey

For boneless breast roasts

  • Remove from the fridge 30–45 minutes before cooking so it can take the chill off (but don’t leave it out for hours).

  • Pat dry with paper towel.

  • Rub all over with oil or softened butter and season generously with salt and pepper.

  • If using one of our stuffed roasts, it’s already prepared – just place it straight into your roasting tray.

For buffets and whole turkeys

  • Pat dry inside and out.

  • Season the cavity (for whole turkeys) and under the skin with salt, pepper, herbs and a little butter or oil.

  • If stuffing, loosely fill the cavity – don’t pack it tight, so the heat can circulate.

  • Tie the legs together and tuck the wings under to help it cook evenly.

How to cook a Christmas turkey

All of our turkey breast roasts, buffets and whole turkeys are sold raw and ready to roast. Always use a meat thermometer if you have one – it takes the guesswork out and helps prevent dry turkey.

Safe internal temperature:

  • Cook until the thickest part of the meat reaches 74°C (avoid touching bone with the thermometer).

  • If stuffed, check the centre of the stuffing also reaches 74°C.

Boneless turkey breast roasts (1.5 kg & 2.0 kg)

Oven method:

  • Preheat oven to 180°C (160°C fan-forced).

  • Place the turkey breast roast on a rack in a roasting tray. Add a little water or stock to the base of the tray to keep things moist.

  • As a guide, cook for about 35–40 minutes per kilogram.

    • 1.5 kg roast: around 55–65 minutes

    • 2.0 kg roast: around 70–80 minutes

  • Baste with the pan juices once or twice during cooking.

  • Start checking the internal temperature towards the end of the estimated time.

  • Once it reaches 74°C, remove from the oven, cover loosely with foil and rest for 15–20 minutes before carving.

These carve like a loaf – just slice across the roast into even slices.

Turkey buffets (4.0–5.5 kg)

  • Preheat oven to 180°C (160°C fan-forced).

  • Place buffet on a rack in a roasting tray.

  • Allow roughly 40–45 minutes per kilogram as a guide.

  • Baste a few times with pan juices.

  • If the skin is browning too quickly, cover loosely with foil and remove for the last 30–40 minutes to crisp up.

  • Check the temperature in the thickest part of the breast, close to the bone – once it reaches 74°C, remove and rest for 20–30 minutes before carving.

Whole turkeys (4.4–6.0 kg)

  • Preheat oven to 180°C (160°C fan-forced).

  • Place turkey breast-side up on a rack in a large roasting tray.

  • As a rough guide for an unstuffed bird, allow 40–45 minutes per kilogram.

  • If stuffed, add an extra 20–30 minutes total cooking time and always rely on your thermometer.

  • For most of the cooking time, keep the turkey loosely covered with foil to prevent the skin burning. Remove the foil for the last 30–40 minutes to brown the skin.

  • Baste with pan juices a few times throughout.

  • Check the internal temperature in both the thickest part of the breast and the inner thigh – you’re aiming for 74°C in both.

  • Rest, loosely covered, for 30 minutes before carving.

How to carve turkey

Boneless breast roasts

  • Place on a board and slice straight across the roast into even slices. That’s it – no bones, no fuss.

Buffets

  • Run your knife along the breastbone to remove the whole breast from the bone.

  • Lay it flat and slice across the grain into neat slices.

Whole turkeys

  • Remove legs and thighs first by cutting through the joints.

  • Separate drumsticks from thighs if desired.

  • Cut the breast meat away from the carcass in big pieces, then slice across the grain into even slices.

What to serve with Christmas turkey

Turkey loves:

  • Crispy roast potatoes, pumpkin and sweet potato

  • Classic stuffing, gravy and cranberry sauce

  • Steamed greens – beans, broccolini, peas or asparagus

  • Fresh salads with citrus, nuts, or dried fruit for brightness

These sides balance the lean turkey meat and add colour and texture to your table.

How long Christmas turkey lasts

Raw turkey (from day of pickup):

  • Keep well-wrapped in the coldest part of your fridge and cook within 2–3 days, or

  • Freeze for up to 6 months for best quality.

Cooked turkey:

  • Refrigerate leftovers within 2 hours of cooking.

  • In the fridge: keeps 3–4 days in airtight containers.

  • In the freezer: best used within 2–3 months.

How to store leftover turkey

  • Remove meat from the bone as soon as it has cooled slightly – large pieces cool faster and are safer.

  • Slice or shred and store in shallow airtight containers.

  • Label with the date before refrigerating or freezing.

What to do with leftover Christmas turkey

Leftover turkey is incredibly versatile. Use it in:

  • Boxing Day sandwiches and rolls

  • Turkey, cranberry and brie toasties

  • Salads with leafy greens, nuts and a zesty dressing

  • Pasta bakes or creamy turkey and mushroom pasta

  • Homemade pies or pot pies

  • Soups, risottos or fried rice

What is the best Christmas turkey?

For most families, the boneless 1.5 kg and 2.0 kg turkey breast roasts are the sweet spot – minimal stress, easy carving and reliable, juicy results.

If you want a traditional centrepiece without the drama of carving a whole bird, step up to a turkey buffet. And if you’re feeding a big, hungry crowd and want the full classic look, a whole turkey is hard to beat.

Whichever you choose, our premium turkey breast roasts, buffets and turkeys are prepared to make your Christmas lunch as simple – and delicious – as possible.