Roast turkey
Cooked by weight, checked with a thermometer, rested while the rest roasts
The Dinner Timetable
30 recipes and the timetable · One oven · For 4, 6, 8 or 10–12 people
Christmas dinner, timed to the minute – the turkey, the roast potatoes and the gravy on the table together, all of it hot.
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- PDF and app – open it in the kitchen
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From Christmas Eve to the moment you sit down, the book tells you what to do and when: when the turkey goes in, when it comes out, and how one ordinary oven cooks the roast potatoes, parsnips and pigs in blankets while the turkey rests. Every recipe for the day, in grams and millilitres, with °C, fan and gas mark – for 4, 6, 8 or 10–12 people.
What’s on the timetable
Eight of the 30 recipes, and when each one gets made. Five of the eight are done before Christmas Day.
Roast potatoes
Parboiled, shaken and roasted in hot fat while the turkey rests
Pigs in blankets
Wrapped on Christmas Eve, in the oven for the last 30 minutes
Make-ahead gravy
Made on Christmas Eve – on the day it only needs the juices from the tin
Glazed ham
Simmered and glazed on Christmas Eve – one less thing on the day
Cranberry sauce with orange
Made days ahead. On the day, you just take the lid off.
Christmas pudding
Made weeks ahead, steamed on the hob while you eat the main course
Mince pies
Shortcrust, a star on top, and a batch that freezes
This book is for you if …
It’s your turn to do Christmas dinner
Maybe for the first time. You’ve cooked plenty of roast dinners – just never a turkey, for eight, with everyone due at the table at two.
The turkey’s resting. The potatoes aren’t even in.
Every year, something’s ready too early and something else isn’t ready at all. And the potatoes still want the best part of an hour in a hot oven.
You’ve got one oven, and everything needs it
The turkey fills it all morning. Then the potatoes, parsnips, pigs in blankets and stuffing all want to go in at once – and at a higher heat than the turkey.
You’re not sure when the turkey has to come out of the freezer
A 5 kg turkey takes two to two and a half days to defrost in the fridge. That’s something to know on the 21st, not on Christmas Eve.
It isn’t the cooking that goes wrong. It’s the order. Get the order written down, and when dinner goes on the table, you sit down with everyone else – not at the hob.
What you get
30 recipes for the whole day
Starters, the turkey and the ham, every side, the gravy, the sauces and the puddings. Each one in grams and millilitres, with °C, fan and gas mark, how many it serves and how far ahead it can be made.
4 timetables – one for the size of your table
For 4, 6, 8 or 10–12 people, with a 3, 4, 5 or 7 kg turkey. Each one runs from Christmas Eve at 4pm to the moment everyone sits down: the time, the shelf, the oven temperature and which rings are on. Eating at 1pm or 3pm? Move every line by the same amount.
The turkey chart, 3 to 10 kg
How long your turkey takes to defrost in the fridge, how long it needs in the oven and how long it rests – and the temperature in the thickest part that tells you it’s cooked.
Why this book, and not a free timetable online
Written for one oven, not two
Every line says which shelf each tin goes on and when the oven temperature changes. In the timetable for 8, the turkey comes out at 12.50pm and rests under foil for nearly an hour – and that hour is when the oven goes up to 220°C and cooks everything else.
Four timetables, not one
A plan for a 5 kg turkey is no help if there are 12 of you – or 4. You pick the one for your table and follow it line by line.
It starts on Christmas Eve
At 4pm on the 24th: the gravy, the peeling, the stuffing balls and the pigs in blankets. So Christmas morning starts with the turkey, not with a sink full of potatoes.
The thermometer decides, not the clock
Every turkey time comes with the temperature to check – 75°C in the thickest part – and what to do if it isn’t there yet. The times follow the standard food safety guidance for turkey.
Premium only: the four days before, the shopping and the day after
They’re not sold separately. They come with the book for £12.99.
Extra 1Premium only
The Countdown: 21–24 December
Monday to Thursday, up to 4pm on Christmas Eve – where the timetable in the book takes over. For your size of table: the day and time a frozen turkey goes into the fridge, how to clear the bottom shelf for it, and what to make on which day – cranberry sauce, red cabbage, bread sauce, the ham – so there’s less left for the 25th.
Extra 2Premium only
The Shopping List: how much to buy for 4 to 12
How much turkey, how many potatoes, how many sprouts – for every recipe in the book, for 4, 6, 8 or 10–12 people. Split into what to buy now and freeze, what to buy the week before, and what to buy fresh on 23 December. A PDF you can print at home or tick off on your phone.
Extra 3Premium only
The Day After: 15 recipes for the leftovers
Turkey and ham pie, bubble and squeak, turkey curry, a proper leftover sandwich and stock from the carcass – 15 recipes for what’s left of the turkey, the ham and the sides. Plus a page on cooling, storing and reheating leftovers safely.
The 3 extras come with Premium only. Standard doesn’t include them.
Choose your plan
Both plans have the same book: 30 recipes and 4 timetables for one oven. Premium adds the 3 extras. You pay once – there’s no subscription. Both come with a 14-day money-back guarantee.
Everything included
Premium
The book + the countdown, the shopping list and the leftovers
£12.99£25.99one-off payment
- 30 recipes for Christmas dinner, from starters to pudding
- 4 timetables for one oven: 4, 6, 8 or 10–12 people
- Minute by minute, from Christmas Eve at 4pm to the table
- Turkey chart, 3 to 10 kg: defrosting, roasting, resting
- Grams, ml, °C, fan and gas mark · supermarket ingredients
- PDF and app for phone, tablet and computer
- 14-day money-back guarantee
- Extra 1 – The Countdown: 21–24 December
- Extra 2 – The Shopping List
- Extra 3 – The Day After
Secure payment · One-off payment
Standard
The book: 30 recipes and 4 timetables for one oven
£4.99£9.99one-off payment
- 30 recipes for Christmas dinner, from starters to pudding
- 4 timetables for one oven: 4, 6, 8 or 10–12 people
- Minute by minute, from Christmas Eve at 4pm to the table
- Turkey chart, 3 to 10 kg: defrosting, roasting, resting
- Grams, ml, °C, fan and gas mark · supermarket ingredients
- PDF and app for phone, tablet and computer
- 14-day money-back guarantee
- Not included: The Countdown: 21–24 December
- Not included: The Shopping List
- Not included: The Day After
Secure payment · One-off payment
Prices include VAT. One-off payment – no subscription, nothing to cancel. Pay by card, Apple Pay, Google Pay or Klarna.
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A look inside the book
Three recipes and one timetable page, exactly as they are in the book. Every recipe gives you grams and millilitres, °C, fan and gas mark, how many it serves and how far ahead you can make it. Every timetable gives you the time, the job, and whether it happens in the oven, on the hob or in the fridge.
The Dinner Timetable · The main course
Roast turkey
In at 9.30am, out at 12.50pm
5 kg · serves 8, with leftovers180°C / 160°C fan / gas 4
- Serves
- 8, with leftovers
- In the oven
- 3 hours 20 minutes
- Done at
- 75°C in the thickest part
- Resting
- 30–45 minutes, covered
You will need
- 1 oven-ready turkey, 5 kg, giblets out and nothing inside
- 50 g soft butter
- ½ onion and ½ lemon
- A few sprigs of thyme and 2 bay leaves
- Salt and black pepper
Equipment
- A roasting tin that fits the turkey and your oven
- Kitchen foil and a clean tea towel
- A meat thermometer
Oven times at 180°C / 160°C fan / gas 4
- 3 kg – 2 hours 35 minutes
- 4 kg – 3 hours 20 minutes
- 5 kg – 3 hours 20 minutes
- 6 kg – 4 hours
- 7 kg – 4 hours 5 minutes
- 8 kg – 4 hours 40 minutes
- 9 kg – 5 hours 15 minutes
- 10 kg – 5 hours 50 minutes
Defrosting in the fridge
- Allow 10–12 hours per kg, on a tray on the bottom shelf
- A 5 kg turkey needs 50–60 hours: for Christmas Day, it goes into the fridge by the morning of 22 December
- Never on the worktop or anywhere at room temperature
Method
- Frozen turkey? Defrost it in the fridge, on a tray on the bottom shelf, allowing 10–12 hours per kg. It’s ready when there are no ice crystals inside and the legs move freely.
- Heat the oven to 180°C / 160°C fan / gas 4, with a shelf low down for the turkey. Take the giblets out. Don’t wash the turkey: the water splashes bacteria around the sink. Wash your hands after handling it.
- Put the onion, lemon and herbs loosely inside, and nothing else – the stuffing cooks separately. Rub the butter over the breast and legs, season well and set the turkey in the roasting tin. Cover it loosely with foil.
- Roast for 3 hours 20 minutes. Baste after about an hour and a half, and take the foil off for the last 35 minutes so the skin browns.
- Push the thermometer into the thickest part, between the breast and the thigh, without touching the bone. It must read 75°C, the juices must run clear and there should be no pink meat. Not there yet? Back into the oven, and check again every 15 minutes.
- Lift the turkey onto a board or a large dish, cover it with foil and a clean tea towel and leave it to rest for 30–45 minutes. Pour the juices from the tin into a jug for the gravy, and spoon off the fat for the roast potatoes.
- Carve and take it to the table.
TipEvery oven is a little different, so the clock is only a guide: the turkey is done when the thermometer says 75°C, not when the time is up. Turkeys under 4.5 kg get an extra 20 minutes on the chart, which is why 4 kg and 5 kg take the same time. Leftovers go into the fridge within 1–2 hours and are eaten within 2 days.
The Dinner Timetable · Make ahead
Make-ahead gravy
Made on Christmas Eve
About 1 litre · serves 8Made the night before
- Makes
- about 1 litre (serves 8)
- Christmas Eve
- about 2 hours, most of it on its own
- On the day
- back on the hob at 1.35pm
- Keeps
- 2 days in the fridge, 3 months in the freezer
You will need
- 1 kg turkey wings
- 2 onions, quartered, skins on
- 2 carrots, cut into chunks
- 2 sticks of celery, cut into chunks
- A few sprigs of thyme and 2 bay leaves
- 1 tbsp sunflower oil
- 4 tbsp plain flour
- 1 tbsp tomato purée
- 1.5 litres chicken stock (a stock cube is fine)
- Salt and black pepper
On the day
- The juices from the resting turkey, fat spooned off
Method
- On Christmas Eve, heat the oven to 200°C / 180°C fan / gas 6. Put the wings, onions, carrots, celery and herbs in a roasting tin, toss them with the oil and roast for about 1 hour, until the wings are deep brown.
- Put the tin on the hob (or tip everything into a large pan). Stir in the flour and tomato purée and cook for 2 minutes, scraping up the brown bits from the bottom.
- Pour in the stock a little at a time, stirring as you go. Bring to the boil, then simmer gently for 45 minutes.
- Strain into a jug, pressing the vegetables to get all the liquid out, and season. Leave it to cool, then cover it and put it in the fridge within 2 hours.
- On Christmas Day at 1.35pm, pour it into a pan with the juices from the resting turkey. Bring it to the boil and let it bubble until it’s steaming hot all the way through, then keep it on a low heat until it goes to the table.
TipToo thin? Let it bubble for a few more minutes. Too thick? Add a splash of the water from the vegetables. For a gravy without wheat flour, use 2 tbsp cornflour mixed with a little cold water instead, stirred in with the stock. If you freeze it, move it to the fridge the day before.
The Dinner Timetable · Puddings
Christmas pudding
Made weeks ahead
1.2 litre (2 pint) basin · serves 86 hours’ steaming · 2 hours on the day
- Serves
- 8
- Basin
- 1.2 litre (2 pint)
- Steaming
- 6 hours, then 2 hours on Christmas Day
- Make it
- Stir-up Sunday, 22 November, or up to the first week of December
You will need
- 150 g raisins
- 150 g sultanas
- 150 g currants
- 50 g chopped mixed peel
- 1 small cooking apple (about 150 g), peeled and grated
- Finely grated zest and juice of 1 orange
- 100 g shredded suet (beef or vegetable)
- 100 g fresh white breadcrumbs
- 75 g self-raising flour
- 150 g soft dark brown sugar
- 1 tsp mixed spice
- ½ tsp ground cinnamon
- 2 large eggs
- 150 ml stout, or orange juice for a pudding without alcohol
- Butter, for the basin
To serve
- Custard or brandy butter (both are in the book), or pouring cream
Method
- Put the dried fruit, peel, apple, orange zest and juice into a large bowl. Add the suet, breadcrumbs, flour, sugar and spices and mix well.
- Beat the eggs with the stout (or orange juice) and stir them in until everything is moist. This is the stir: everyone in the house takes a turn and makes a wish.
- Butter the basin and put a small circle of baking paper in the bottom. Spoon in the mixture, press it down and leave about 2 cm at the top.
- Cover with a sheet of baking paper and a sheet of foil, each with a fold in the middle so the pudding has room to rise. Tie them on tightly under the rim with string, and make a string handle to lift the basin.
- Stand the basin on an upturned saucer in a large pan and pour in boiling water to come halfway up the side. Put the lid on, keep the water at a gentle simmer and steam for 6 hours. Top up with boiling water every hour or so – never let the pan boil dry.
- Lift it out and leave it to cool. Swap the paper and foil for fresh ones, then keep the pudding in the fridge until Christmas Day.
- On Christmas Day, steam it the same way for 2 hours – from 1pm to 3pm on the timetable. Run a knife round the edge and turn it out onto a plate.
TipMissed Stir-up Sunday? Make it any day up to the first week of December. It also freezes: move it to the fridge the day before and steam it as in step 7. On the day it steams through the main course, so check the water in the pan before you sit down.
14days
14 days to try it. If it’s not for you, you get your money back.
Buy the book tonight and look up your table – 4, 6, 8 or 10–12 people – to see what time your turkey goes in and what time you sit down. If it’s not for you, email support@flowazy.com within 14 days and you’ll get your money back in full. Whatever the reason.
- Money back, whatever the reason
- No forms, no explanations
- We reply by email
What’s in the book?
- 30 recipes for the day: turkey, glazed ham, gravy, roast potatoes, pigs in blankets, stuffing, sprouts, Christmas pudding, mince pies and more
- 4 timetables – for 4, 6, 8 or 10–12 people – from Christmas Eve at 4pm to the moment you sit down
- Written for one ordinary oven with three shelves and a four-ring hob, with °C, fan and gas mark on every oven line
- The turkey chart: defrosting times in the fridge and oven times for 3 to 10 kg, and the temperature to check
- Turkey and ham? Every timetable shows where the ham fits in
- PDF and app that open on phone, tablet and computer
- Straight to your inbox as soon as you’ve paid
- Yours to keep: you download it, and it’s yours
- Premium only: The Countdown: 21–24 December, The Shopping List: how much to buy for 4 to 12, and The Day After: 15 recipes for the leftovers
Questions and answers
How and when do I get it?
As soon as your payment goes through, you’ll get an email with a link to the PDF and the app. It usually takes less than a minute – if you can’t see it, check your spam or promotions folder. It’s a digital book, so nothing is sent in the post.
How many people is it for?
There are 4 timetables: for 4 people (a 3 kg turkey), 6 (4 kg), 8 (5 kg) and 10–12 (7 kg). Every recipe says how many it serves and how to make less or more.
Do we have to eat at 2pm?
No. The timetables are set for 2pm, but if you eat at 1pm, 3pm or 4pm, you move every Christmas Day line by the same amount. The book shows you how.
My oven is small, or it isn’t a fan oven. Will it work?
The timetables are written for one ordinary oven with three shelves and a four-ring hob, and every oven line gives °C, fan and gas mark – so a fan oven, a conventional electric oven and a gas oven are all covered. What you do need is room for the turkey in its roasting tin: if your oven is small, check the tin fits before you order the turkey. The timetables aren’t written for cookers with fixed-heat ovens or for a combination microwave.
What if my oven cooks faster or slower than the book?
That’s why the timetable doesn’t go by the clock alone. The turkey comes out when a meat thermometer reads 75°C in the thickest part, not when the time is up. If it needs longer, it goes back in and you check every 15 minutes, and every line after it moves by the same amount. No thermometer? The book gives you the other check: the juices run clear and there’s no pink meat.
Can I use a frozen turkey?
Yes. The turkey chart tells you how long it needs to defrost in the fridge: 10–12 hours per kg. A 5 kg turkey needs 50 to 60 hours, so for Christmas Day it goes into the fridge by the morning of 22 December. Never defrost it on the worktop. In Premium, The Countdown tells you the day and time for your size of turkey.
We have ham, or someone doesn’t eat meat. And goose?
Ham is in: there’s a glazed ham recipe, and every timetable shows where the ham fits if you’re having turkey and ham. For anyone who doesn’t eat meat, there’s a nut roast in the 30 recipes. There’s no goose or beef: the timetables are built around the turkey.
What is The Countdown, and how is it different from the timetables?
The timetables in the book start on Christmas Eve at 4pm. The Countdown (Premium only) covers the four days before, from Monday 21 December to 4pm on Christmas Eve: when the frozen turkey goes into the fridge, what to make on which day so there’s less to do on the 25th, and when to buy the fresh things. It ends where the book’s timetable begins, so nothing is repeated.
How do I pay? Is it a subscription?
You pay once by card, Apple Pay, Google Pay or Klarna. It’s not a subscription: we charge you once, and never again. If you choose Klarna, Klarna’s own payment terms apply.
What if it’s not for me?
You have a 14-day money-back guarantee. Email support@flowazy.com and we’ll refund you. Whatever the reason.
What’s the difference between Standard and Premium?
It’s the same book: 30 recipes, 4 timetables for one oven and the turkey chart. Premium adds 3 extras: The Countdown: 21–24 December, The Shopping List: how much to buy for 4 to 12, and The Day After: 15 recipes for the leftovers. Both are a PDF and app, a one-off payment, with a 14-day guarantee.
Who’s behind this?
The Dinner Timetable is a digital recipe book from [TITULAR] ([NIF]). You can always email us at support@flowazy.com.
FROM £4.99
This year, you sit down with everyone else
Choose a plan and the book lands in your inbox straight away. Tonight you can look up your table and see exactly what time the turkey goes in and what time you sit down. Stir-up Sunday is 22 November. The pudding is the first recipe in the book – and it keeps until Christmas Day. Standard costs less than a coffee and a slice of cake in a café, and you only pay once. If it’s not for you, you can have your money back within 14 days.
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