Christmas Turkey – Step 5: Cooking & Resting

All of your planning and preparation will now pay off as you simply roast your turkey for 1 ½ hours, adding your leg joints at the 30 minute mark to cook for an hour.

Resting is the secret to juicy, tender meat. By letting the meat rest in baking foil it will let the heat even out and let the meat relax and absorb moisture, keeping it succulent.

Don’t worry about your turkey getting cold – it won’t. The cooking process is still going on, and if wrapped in foil you can happily rest your turkey for 45 mins to 1 hour, freeing up your oven to heat your side dishes prior to serving.

Serves: 8  Cook: 90 mins


  • 1 turkey crown dressed with bacon.
  • 2 turkey legs previously removed from turkey


  1. Cook the turkey in a hot oven at 200°c for 30 mins.
  2. After 30 mins remove the bacon and reserve for serving.
  3. Add the turkey leg joints to the baking tray and baste both them and the turkey crown in the turkey juices.
  4. Cook for a further 1 hour at 200°c basting regularly.
  5. The turkey is cooked when the core of the bird is at 72°c which you can check with a digital temperature probe.
  6. Once cooked, wrap the turkey crown and leg joints in tin foil.
  7. Turn the foil wrapped turkey crown upside down to rest for 45 mins to 1 hour.
  8. The turkey is now ready for carving. It should be perfectly cooked yet moist and juicy. Serve with the bacon used in the cooking process.

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