The most common question we hear in December: "How big a turkey do I need?" Here's our quick guide to Christmas quantities, so nobody goes hungry and you're not eating turkey sandwiches until February.
Turkey
| Type | Allow per person |
|---|---|
| Whole turkey (on the bone) | about 500g |
| Turkey crown (breast on the bone) | about 300g |
| Boned and rolled turkey | about 200–250g |
So for 8 people, a whole bird of around 4kg, or a crown of about 2.5kg. Want leftovers? Go up a size, or add 1–1.5kg.
Other Christmas joints
| Joint | Allow per person |
|---|---|
| Rib of beef on the bone | one rib serves 2–3 people |
| Boneless beef roasting joint | about 200–250g |
| Gammon on the bone | about 250–300g |
| Boneless gammon | about 150–200g |
| Leg of lamb on the bone | about 350–400g |
| Goose | about 750g–1kg (lots of bone and fat) |
Serving two meats? Allow a bit less of each, about two-thirds of the amounts above.
The trimmings
- Pigs in blankets: 3–4 per person, and more if there are teenagers.
- Sausage meat or stuffing: about 75–100g per person.
- Bacon for the turkey: a pack of streaky covers the breast of most birds.
When to order
- As early as you can. The most popular sizes, bronze birds and rib of beef sell out first.
- Book your collection slot. Christmas slots fill quickly, especially the days just before Christmas.
- Check our cut-off date. Every year there's a last day for Christmas orders. Don't leave it to chance.
Storing your meat
Collect as close to Christmas as suits you and keep everything in the fridge, below 5°C if you can. If space is tight, a cold garage isn't a fridge: make room, or ask us to help you plan collection timings.
Ready to order?
See our Christmas range, then read our guide to how long to cook a turkey. And if you're feeding an unusual number or catering for different tastes, tell us and we'll suggest what to get.
