The Ultimate Time Guide For Cooking Christmas Dinner

Christmas Dinner

Christmas dinner is one of the tastiest meals of the year but the most difficult to prepare. There’s a bird that needs to be stuffed and cooked for hours, potatoes that need to be peeled, sliced, roasted and mashed, vegetables that need to be sliced, diced (whatever!) and boiled, seriously, we could go on and on.

It’s the biggest meal of the year so there’s a lot of pressure to get it right.

If you’re stressing just thinking about cooking your festive feast, you’ve come to the right place because we’ve put together a Christmas dinner timeline that will help you serve a perfectly cooked meal, on time and stress-free!


Preheat your oven to 180 degrees (gas mark 4).  Take your turkey out of the fridge, season the skin, place it in its cooking tin and cover with foil, which you tuck under the turkey (not over the tin).


Put your bird in the oven. Cook for 40 minutes per kilo for the first 4kg, then 45 minutes for every kg after. By cooking your turkey long and slow, you’re allowing it to cook gently, which results in super moist meat.


Open your presents, tuck into the Celebrations and have a creep on Instagram to see what Santa left under all your friends’ trees.


Set the table. Dig out the fancy table cloth and the cutlery that’s only for special occasions and make your dining area pretty.


Peel, chop and season all the vegetables, and pop them in their pots and trays.  


With half an hour to go, it’s now time to crisp the skin. Remove the turkey from the oven, take off the foil, glaze it and put it back in the oven, upping the heat to 200 degrees (gas mark 6).


Your turkey should now be fully cooked. To check, pierce the skin to see if the juices run clear.

Leave the turkey to rest for at least an hour. Wrap it in foil, put a tea towel or two on top and the meat will stay warm. This also works wonders for the flavour.

Now that there’s space in the oven, pop your potatoes and veg in to roast.


Check how your spuds and roasting vegetables are getting on in the oven and stick the rest on to boil on the hob.


Wrap your plates in a tea towel and stick them in the bottom of the oven to heat.


Once the potatoes in the oven are perfectly crisp and the vegetables on the hob are nice and soft, it’s time to plate up.

Call in the helpers to evenly dish out the veg while you carve generous portions of meat for everyone.


Showtime! Pop open the bubbly, breath and tuck in!


The plates should be licked cleaned by now which means it’s time for you to pull a cracker, throw on the paper crown hat and give yourself a pat on the back for a job well done.

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