Imagine your ideal Christmas lunch…crisp roast potatoes, sizzling pigs in blankets, and carving the perfect traditional roast…
But which Christmas roasting bird is the right one for you and your family? Here’s our handy guide to making the right choice for your Christmas…
Did you know…?
- In medieval times, celebrations involved enormous pies containing a wide variety of meats. One pie written about had ingredients like geese, rabbits, and pigeons.
- In the Victorian era, many families ate roast goose for their Christmas lunch. Rich people might have had beef, venison, or turkey.
- Turkeys first came to the British Isles during the Tudor period. Eating them for Christmas became widely popular after Queen Victoria ate turkey for her festive dinner.
- Turkey became more affordable thanks to improved breeding and growing techniques the 1930s.
- Today, over 90 per cent of families choose turkey for their Christmas dinner.
- A 2023 poll found roast potatoes to be the most essential item in British Christmas dinner.
Questions to ask before you start
What’s my oven space? This is a very basic question but it’s absolutely vital that you don’t underestimate how much space your bird will take up and what other items like potatoes, carrots, parsnips, and stuffing will need to be roasted or baked on the day of the lunch. Can you roast or bake other festive joints like ham or beef at other times?
How many people are we feeding? Before you buy, work out how many are coming to lunch, estimate a generous portion of meat for each guest, and work up to the ideal weight. Then, choose the right fit. Aim for a bird that gives around 1.5lb per person for lots of leeway for leftovers.
How is the bird going to affect our timing? Turkey needs 15 minutes per pound if stuffed or 13 minutes empty, with extra time for the overall roast, goose takes 15 minutes per pound, duck needs 20 to 30 minutes per pound, and chicken needs 20 minutes per pound. Getting all the sides ready at the same time is an art form!
How long do we want the bird to last? Is this just for Christmas lunch or do you want sandwiches or cold cuts for supper, or a curry made from leftovers for Boxing Day?
Can we cope with lots of leftovers? Do you have a tasty plan to create different meals with leftovers to ensure people don’t tire of them and they go to waste? Making a meal plan beforehand helps cuts down on waste and cost.
The pros and cons of each bird
Turkey
Pros – Large enough to feed lots of people at Christmas lunch (a 14lb turkey will feed up to 10 people); they’re readily available in lots of sizes and pre-cut into different joints including crowns and turkey legs; everyone expects turkey at Christmas.
Cons – If not cooked correctly, turkey meat can be very dry; the quality of available turkeys can vary widely; the cost of turkeys has escalated in recent years especially around Christmas; there can be lots of leftovers and it can feel overwhelming.
Best individual roasting joint – Crown or legs.
Cooking tip – Cook your turkey upside down for most of the time, flipping it over for the last half an hour to crisp the skin.
Goose
Pros – Flavourful, rich meat which feels like a special treat; tender meat from a higher fat content than turkey; dark, crispy skin; useful fat for roasting potatoes.
Cons – Fewer are produced so the cost can be higher than other options; that also means you may need to order in advance; the meat to bone ratio is less so the average sized goose feeds fewer people.
Best individual roasting joint – Goose breast or legs.
Cooking tip – Use spare fat from inside the cavity to spread on the legs before cooking.
Duck
Pros – A rich, moist meat with an intense flavour; a quicker cooking time than turkey or goose as they are smaller birds; it’s easier to cook them as an inexperienced cook as the higher fat content means the meat doesn’t dry out; it gives excellent fat for roasting potatoes; it’s a great option for a smaller gathering.
Cons – Higher cost than turkey; less meat than other options; some people don’t enjoy a gamier taste; getting crispy skin is more effort than with other birds.
Best individual roasting joint – Legs or crown.
Cooking tip – The legs take longer to cook than the rest of the duck, so disassemble the bird to roast.
Chicken
Pros – Widely available with lots of different options for roasting; the meat is generally more moist and tender than turkey; chicken can give great crispy skin; it’s the cheapest option for your Christmas roast; children tend to love it so there won’t be a battle at the Christmas lunch table.
Cons – It feels more like a usual Sunday roast than a once-a-year event; bird quality can vary widely; a chicken won’t feed as many people as a turkey.
Best individual roasting joint – Thighs.
Cooking tip – Brine or salt your chicken before cooking for extra moisture.
Discover the dishes we create with delicious poultry in our sample menus.
