Click on the image below to load the calculator.
Whether you’re roasting pork, beef, lamb, venison, chicken, turkey, duck or goose, find the ideal cooking time and temperature with our easy-to-use calculator.
Simply select your meat and cut from the menu and type in the weight in kg (if it's a bird tell us the stuffed weight). If you're cooking lamb, beef or venison, tell us if you want it well done, medium or rare. Then click Calculate to find out the browning and cooking times and temperatures and the resting time. Tap Checking for doneness to see what the internal temperature of the meat should be when it's ready.
Defrost your meat in the fridge or in a cool room below 10–15C rather than at room temperature, so that the outside remains cold. It is particularly important to ensure that poultry is fully defrosted before cooking. Defrost turkey in a cool room for 3–4 hours per kilogram or in a fridge at 4C for 10–12 hours per kilogram.
Once your meat is cooked, rest it in a warm place covered with tented foil for the time specified in the calculator. During this time it will become more juicy and easier to carve.
Click on to our guide 'How do I perfect the Christmas roast turkey' below to find out how to prepare and carve a turkey and on to our recipes for more inspiration.