The Christmas table is not complete without a golden, succulent roast turkey. Yet achieving that perfect bird – crispy skin, juicy meat and flavourful depth – can feel like an elusive holiday dream. To help make your festive feast stress-free and spectacular, we spoke to Daniel Putz, Executive Head Chef at The Milestone Hotel in Londonwho shared his insider tips for roasting a turkey worthy of any celebration.

Daniel Putz, Executive Head Chef at The Milestone Hotel, shares his top tips for cooking the perfect roast turkey this Christmas

1. Separate the legs from the crown

‘One of my favourite tricks is to remove the legs, bone them out, then stuff and roll before cooking them separately,’ says Chef Putz. ‘This way the crown cooks faster and stays moist, avoiding that dreaded dryness.’ By giving each part of the bird its own cooking time, you ensure both white and dark meat are perfectly tender – no one wants a dry breast stealing the spotlight on Christmas Day.

2. Brine for flavour

A simple soak can transform a turkey from ordinary to extraordinary. Chef Putz recommends a 5% salt brine infused with thyme, sageorange and pepper, leaving the bird submerged for 12 hours. ‘It really brings out a beautiful flavour throughout,’ he explains. Brining not only seasons the meat deep within but also helps retain moisture, leaving the meat tender and bursting with festive flavour.

3. Bring to room temperature

‘Before unwrapping any presents, take that turkey out of the fridge,’ advises Putz. Allowing the bird to sit at room temperature for a while ensures it cooks evenly, reducing the risk of a dry exterior and undercooked interior. It’s a simple step that can make all the difference on the big day.

4. Butter generously

A generous rub of softened butter is key for flavour and that coveted golden skin. Putz suggests mixing in orange zest, seasoning and thyme leaves for an extra festive touch. ‘Plenty of softened butter rubbed over the turkey before roasting is key,’ he says. This step ensures the turkey stays moist while the skin crisps beautifully in the oven.

A generous rub of softened butter is key for flavour and that coveted golden skin.

5. Start hot, then slow it down

Temperature is everything. Chef Putz’s method: roast at 200°C for the first 30 minutes, then reduce to 160°C until cooked through. ‘This gives you crisp, golden skin. If it starts to darken too much, cover with foil. And don’t forget to let it rest before carving.’ The initial heat jump-starts the browning, while slower cooking gently finishes the bird, locking in juices.

6. Use a probe

For foolproof results, a meat probe is indispensable. ‘Aim for a core temperature of 68°C, checking in a few spots for consistency,’ Putz advises. This ensures the turkey is perfectly cooked without guesswork, giving you confidence to carve and serve with pride.

7. Make great gravy

Finally, don’t let the turkey shine alone – your gravy should be just as memorable. ‘Use quality stock, add all those lovely resting juices and even thicken with a few gravy granules to your preferred consistency,’ says Putz. A rich, well-balanced sauce ties the meal together, making each bite a full-bodied celebration of Christmas flavour.