How to Cook the Perfect Roast Turkey with All the Trimmings

There’s something truly special about a traditional roast turkey dinner. The golden, crisp skin, the aroma of sage and butter, and that moment when everyone gathers to carve and serve. For many of us, it’s the ultimate Christmas meal. But how do you ensure it’s perfect every time? The secret lies in preparation, patience, and a few of our expert butcher’s tips.

At Donald Russell, we’ve been preparing premium British poultry and festive centrepieces for homes all across the country. From free-range turkeys to expertly boned crowns, we know how to help you achieve the perfect roast turkey, with juicy meat, crispy skin, and all the trimmings that make it unforgettable.

Here’s your step-by-step guide to cooking the perfect roast turkey, whether you’re feeding a crowd or creating something special for a smaller table.

Turkey Crown vs. Whole Turkey: Which Should You Choose?

It’s worth thinking about the centrepiece itself: should you roast a full turkey, or just a turkey crown?

Whole Turkey

A whole turkey, such as our British Free-range Bronze Turkey, is often the classic choice. It’s magnificent on the table, rich in flavour, and ideal if you want the full experience of both white and dark meat. The drumsticks and thighs are often a favourite, while the breast stays tender when cooked carefully.

Best for: Larger gatherings, family celebrations, and those who enjoy leftovers for sandwiches, curries, or soups.

Keep in mind: A whole turkey takes longer to cook and requires a little more attention to ensure it cooks evenly and doesn’t dry out.

Turkey Crown

A turkey crown (the breast meat left on the bone after the legs are removed) is a brilliant alternative for smaller households. It’s quicker to cook, easier to carve, and fits comfortably in most ovens. Our British Slow-cooked Turkey Crown in Gravy makes the process even simpler with our pre-prepared gravy for a flavoursome centrepiece.

Best for: Smaller gatherings, or cooks who prefer a straightforward roast with minimal prep.

Keep in mind: You won’t get the leg meat, so if you love dark meat or bone broth, a whole turkey might still win your heart.

Dry-Brining for Juicy, Flavourful Meat

A beautifully cooked turkey starts long before it reaches the oven. Dry-brining is the butcher’s secret to ensuring every bite is moist, seasoned, and deeply flavourful.

What is dry-brining?

Dry-brining the process of rubbing your turkey with salt (and sometimes herbs, lemon zest, or spices) and leaving it in the fridge for at least 12 hours. The salt draws out the moisture, which then reabsorbs into the meat, seasoning it from within and helping it retain juiciness during roasting. It often makes for crispier skin and a juicier finish.

How to do it:

Pat the turkey dry with kitchen paper.
Sprinkle salt evenly over the skin, and be sure to research the best salts and amounts for your turkey.
Place the turkey on a rack set over a tray and refrigerate, uncovered, for at least 12 hours (some chefs recommend a day or so).
Before roasting, wipe off any excess salt and allow the turkey to come to room temperature.

This method works wonders on both crowns and whole turkey, giving you tender, evenly seasoned meat without fussing over basting every few minutes. It’s not a must, and some people prefer to skip dry-brining, but for some home cooks, it’s a very helpful step.

Crispy Skin and Perfect Cooking

Each of our turkeys comes with full cooking instructions on the label and on our website, but here’s our quick guidance to help you get it just right.

Temperature & Timing

Your turkey is safe and perfectly cooked when the thickest parts reach one of the following internal temperatures:

65°C for 10 minutes

70°C for 2 minutes

75°C for 30 seconds

If you don’t have a digital probe, check that:

The turkey is piping hot all the way through.

Any juices run clear.

There is no pink or rare meat inside.
Crispy, golden skin

Roast the turkey in the centre of the oven according to the guidelines provided on the packaging, which will vary dependent on weight.

Take a look at our full roasting guide for more detailed instructions about temperatures and roasting times for the perfect turkey.

Top Tip: We recommend you gently lift the skin and rub a little herb butter underneath to keep the meat juicy. Continue to brush the skin with melted butter once or twice as it roasts for that irresistible sheen.

The Importance of Resting

When your turkey is done, resting is crucial. Remove it from the oven and allow it to sit at room temperature for at least 30 minutes, ideally longer.

Residual cooking (or carry-over cooking) means the heat held inside the turkey continues to rise gently even after it’s out of the oven, ensuring an even temperature throughout. It also allows the juices to settle, keeping the meat moist and tender.

Top Tip: While it rests, use the pan juices to make your gravy!

The Trimmings: Classic and Timeless

A perfect roast turkey deserves equally delicious trimmings, and at Donald Russell, we believe they should be simple, comforting, and made with the same care as the main event. We have a perfectly paired range of sides, including:

Pigs in Blankets, a proper classic. No Christmas table is complete without a heaped pile of pigs in blankets!

Pork, Cranberry & Apricot Stuffing Parcels, perfect for pairing with turkey. Deliciously sweet and fruity, these stuffing parcels balance out your festive plate.

Maris Piper Roast Potatoes with Goose Fat, an indulgent, festive special. Perfectly crisp on the outside, and fluffy on the inside, you truly can’t beat these roasties.

NEW Brussels Sprouts with Walnuts & Cranberries, making anyone who doesn’t like Brussels sprouts a fan with this delicious twist on a classic dish.

Roasted Parsnips with Honey & Mustard, a traditional dish coated in a perfectly balanced sweet honey, maple and mustard glaze.

Be sure to take a look at our full range of festive sides and trimmings to complete your Christmas meal.

The Gravy Masterclass

Gravy ties everything together. It’s the luxurious, glossy finish that transforms a good roast into a memorable one. Let’s run through how to make it yourself.

Step 1: The foundation

Place your turkey breast side down in a large roasting tin, seasoned well with salt and pepper. Add the giblets and 500ml of water into the roasting tin, which will catch the juices from your turkey to make the base of your delicious gravy. Be sure to add in your favourite vegetables to impart even more flavour.

Once your turkey has finished roasting, remove it from the tray but keep all the golden drippings and caramelised bits (all of that is flavour gold!).

Step 2: Deglaze

Place the tray over a medium heat on the hob with a little water to deglaze and scrape everything off the pan. Transfer to a pot and sprinkle in a tablespoon of flour, stirring to form a paste. Gradually whisk in 500ml of hot stock (chicken or turkey).

Step 3: Enrich and finish

Simmer for 10 - 15 minutes until thickened, then strain through a fine sieve. For a truly indulgent finish, stiry in a knob of butter before serving.

If you’d prefer something pre-made, our Poultry Gravy is a real, rich, velvety option that saves time while delivering homemade flavour.

Turkey Defrosting Guide

At Donald Russell, all of our meat is vacuum sealed and delivered frozen to ensure the perfect quality is maintained. This means it’s important to plan for defrosting your meat.

We recommend defrosting your turkey in the fridge. This is the safest and easiest method and ensures a consistent temperature for even defrosting.

Allow 12 - 15 hours of defrosting time per kilogram of turkey in the fridge:

2kg: 24 - 30 hours

2.5kg: 30 - 38 hours

4kg: 48 - 60 hours

5kg: 60 - 75 hours

6kg: 72 - 90 hours

It’s important to factor this into your Christmas delivery schedule, so your turkey is ready to roast at just the right time.

Once fully defrosted, remove the packaging and let your turkey come to room temperature before cooking.

Final Tips from the Butcher’s Block

Timing is everything. Allow 12 - 15 hours of defrost time per kilogram in the fridge.

Check doneness with a meat thermometer. The thickest part of the breast should reach at least 65°C (check our full guide for more details) and the juices should run clear.

Don’t cover while resting. Foil traps steam and softens the skin. Be sure to rest uncovered for the best texture.

Plan for leftovers. Turkey club sandwiches, turkey curry, or bubble and squeak are all wonderful ways to make the most of your efforts.

With the right preparation, quality ingredients, and a little expert guidance, you can create the perfect roast turkey that brings everyone to the table!

Whether you choose a whole turkey or a crown, our turkeys and handcrafted trimmings are designed to make your festive feast effortless and full of flavour. Because when it comes to Christmas dinner, only the best will do.