"Instead, he suggested starting your poultry off in a roaring hot oven to get a good sear (he recommended 220°C for the first half hour). Then, "reduce the temperature" - Safefood recommends 180°C. "Three-quarters of the way through, I stick some foil over the breast so the heat reflects off that aluminium foil, and the legs get to cook a bit more.""
"There is no one set time for cooking a turkey, as it depends on the size of the bird. Per Safefood, you need 44 minutes per kilo at 180°C / 350°F / Gas Mark 4. "Once your turkey is about 10/15 minutes [from being ready to take out]," parboil your roast potatoes if you haven't already, the chef said. "By that time, your turkey is ready, so take it out of the oven and let it rest - that's important.""
Shop for Christmas groceries on 20-21 December to avoid last-minute shortages. Peel and prepare all vegetables on Christmas Eve so they are ready for the next day. Parboil roast potatoes ahead of time, including the night before if possible. Cook turkey and vegetables separately to prevent an overcrowded oven and slower cooking. Start poultry in a very hot oven (220°C for the first half hour) to sear, then reduce to 180°C. About three-quarters through cooking, cover the breast with foil so the legs finish cooking. Follow Safefood timing of 44 minutes per kilo at 180°C and let the turkey rest 10–15 minutes.
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