Upper levels
The turkey
Gentle, even heat
The bird roasts evenly up here in its own tray, away from the fire, for most of the morning.
What to use
Christmas turkey in a charcoal oven This Christmas, leave the cooking to Charlie.
The turkey roasts slowly in the garden while your kitchen oven stays free. Set the heat and close the door, then spend the morning with the people you invited.
Order in time for ChristmasOrder by 21 November for made-to-order colours, or by 12 December for colours in stock. Ask which colours are ready to ship
Nine levelsfor the turkey and every trimming at once.
4 to 6 hoursat 200°C on half a football of charcoal.
Your oven, freefor the gravy, the pudding and everything else.
A different sort of Christmas morning
The cook gets Christmas too.
Most Christmas mornings follow the same script. The turkey claims the oven from breakfast and the potatoes queue for a shelf. Whoever is cooking spends the day with their back to the room.
With Charlie, the bird goes out to the garden. Light the charcoal, close the door and the heat holds where you set it, so the turkey roasts slowly while you open presents. By the time everyone sits down, it has rested and the potatoes have crisped in the last hour.
The cook has even had time for a glass of something cold. That is what we mean by leave it to Charlie.
Plan the big day
Your Christmas Day cooking plan
Christmas lunch goes smoothly when you work backwards from the moment you sit down. Here is a plan for a 6 kg turkey and lunch at 1pm, with the recipe for each part. At 180°C (355°F) a turkey that size takes about 4 hours.
The week before
Stock up and test run
Recipe: roast chicken dinnerBuy a sack of good lumpwood charcoal (see how to choose the best charcoal) and check your probe thermometer works. If your Charlie is new, roast a chicken first so you know how it settles at 180°C.
Christmas Eve
Get ahead
Recipe: glazed hamPeel the potatoes, carrots and parsnips and keep them in cold water. If you are having a ham, simmer it today so it only needs glazing tomorrow.
7.30am
Light Charlie
How to light CharlieBuild a pyramid of lumpwood charcoal, about three quarters of a football's worth as Charlie will be going all day, with one or two natural firelighters in the base. Close the door and open both vents. When the thermometer is 10°C short of 180°C (355°F), set both vents about a knuckle (2.5 cm) open and Charlie holds that heat for hours.
8.00am
Turkey in
Or try the salt-crust turkeyOnto an upper level in its own tray, with foil over the breast. Push a probe into the thickest part and leave it there, so you can check on it without opening the door. Then go and open presents. Doing the salt-crust turkey instead? It goes on the middle level in its crust, needs no foil and is ready at 74°C (165°F).
10.30am
Ham in
Recipe: glazed hamIf you are having one, brush it with glaze and put it on a lower level, below the turkey. After 20 minutes brush on more glaze, then roast it for another 20 to 30 minutes until deep golden and sticky.
10.45am
Parboil the carrots and parsnips
Boil them in salted water for 8 minutes, then leave them to steam dry in the colander so they roast rather than steam.
11.00am
Carrots and parsnips in
Recipe: roasted heritage carrotsLay them in a single layer on a tray on a middle level and roast for 15 minutes at 180°C (355°F), close to the recipe's 160°C. Toss them in the maple syrup and thyme, then roast for 15 minutes more.
11.15am
Finish the ham
Move the ham down to the bottom level, just above the charcoal, for 5 minutes so the fat turns glossy and caramelised. Then lift it out and wrap it in foil. It stays warm until lunch.
11.20am
Parboil the potatoes
Boil them in salted water for about 16 minutes, until the outsides just start to break up. Drain them and shake well to rough up the edges, which is what makes them crisp. While they boil, put the goose fat in the Deep Roasting Tray Rack on the lower level the ham has left, so it is good and hot.
11.30am
Turn up the heat
Lift out the carrots and parsnips and cover them with foil. Take the foil off the turkey (not needed for a salt-crust turkey) and open the vents to bring Charlie up to 200°C (390°F). The hotter finish browns the skin.
11.40am
Potatoes in
Recipe: goose fat roast potatoesTip the parboiled potatoes into the hot goose fat and slide the tray back onto its lower level. They need about 1 hour 20 minutes at 200°C (390°F), turned every 20 minutes.
12.00pm
Turkey out to rest
When the thickest part has held 70°C (160°F) for 2 minutes, lift it out and rest it under foil for up to an hour. Charlie is already at 200°C (390°F), so set the vents to hold it there. If the heat has started to drop, add a few chunks of charcoal.
12.40pm
Sprouts in
Toss them in oil and roast for 15 minutes in the middle while the potatoes crisp. Make the gravy on the hob with the juices from the turkey's tray. At 12.50pm put the carrots and parsnips back in for 5 minutes to heat through.
1.00pm
Sit down together
Carve at the table. Everything has come out hot, at the same time, and the cook has had the morning off. As you sit down, shut both vents so Charlie starts drifting down for the pudding.
2.00pm
Pudding
Recipe: croissant bread and butter puddingCharlie should be close to 160°C (320°F) by now. If it is still too hot, slide in a deep tray of cold water to bring it down. Set the vents to hold it there and bake the pudding for about 30 minutes while you clear the table.
Cooking a different size or cut? Work out its time from the table further down, move the turkey's start time to match and keep everything after it the same. The door opens often in the late morning: keep each opening brief, as Charlie soon recovers its heat. The probe always has the final say.
Christmas on every level
Where everything goes
Heat in a Charlie changes with height. Close to the charcoal it is strong and direct. Higher up it is gentle and even, because what reaches the food is hot air and heat coming back off the walls. So you build the lunch upwards, and everything comes out hot, together.
The steel body is insulated and the door closes on a seal, so Charlie holds its heat for hours whatever the weather. New to cooking this way? Read what is a charcoal oven?, or see our roasting guide for the rest of the year.
Middle levels
Potatoes and vegetables
Steady heat from below and around
The sides come in late, each for only as long as it needs: potatoes for the last 1 hour 20 minutes and sprouts for the last 15. Carrots and parsnips roast earlier, while Charlie is at 180°C, and come back for 5 minutes to heat through.
What to use
Bottom level
Red cabbage and a glazed ham
Direct heat from the charcoal
Right above the fire. Char red cabbage in a heavy pan, or give a glazed ham its last 5 minutes for sticky, caramelised fat.
What to use
At the door
Catch the drips
Every time you baste
Slide a rack out to baste or check the turkey and the juices fall onto the tray at the door, not down the front of the oven.
What to use
Timings
Turkey roasting times, whole, crown, rolled or spatchcocked
Turkey times follow UK food safety guidance and the cooking instructions turkey producers give. Use them to plan the morning, then let the probe have the final say. Timings for the alternatives are further down the page.
| Dish | Oven temperature | Cooking time | Ready when | Rest |
|---|---|---|---|---|
| Whole turkey, under 4.5 kg | 180°C (355°F) | 45 minutes per kg, plus 20 minutes | 70°C (160°F) for 2 minutes in the thickest part | 30 minutes to 1 hour, under foil |
| Whole turkey, 4.5 to 6.5 kg | 180°C (355°F) | 40 minutes per kg | 70°C (160°F) for 2 minutes in the thickest part | 30 minutes to 1 hour, under foil |
| Whole turkey, over 6.5 kg | 180°C (355°F) | 35 minutes per kg | 70°C (160°F) for 2 minutes in the thickest part | 30 minutes to 1 hour, under foil |
| Turkey crown | 180°C (355°F) | 20 minutes per kg, plus 70 minutes (plus 90 minutes over 4 kg) | 70°C (160°F) for 2 minutes in the thickest part | 15 to 20 minutes, under foil |
| Boned and rolled turkey breast | 180°C (355°F) | 20 minutes per kg, plus 70 minutes (plus 90 minutes over 4 kg) | 70°C (160°F) for 2 minutes in the thickest part | 15 to 20 minutes, under foil |
| Spatchcocked turkey, 5.5 to 6.5 kg | 220°C (430°F) | About 1 hour 30 minutes | 70°C (160°F) for 2 minutes in the breast and the thigh | 30 minutes, under foil |
| Salt-crust turkey | 180°C (355°F) | As for a whole turkey above, checking with a probe 30 minutes early | 74°C (165°F) inside | 30 minutes |
| Goose fat roast potatoes | 190 to 200°C (375 to 390°F) | About 1 hour 20 minutes, turned every 20 minutes | Crisp and golden | None, serve straight away |
| Brussels sprouts | 200°C (390°F) | 15 minutes | Tender, with charred edges | None |
Poultry is safe when the thickest part reaches 70°C (160°F) and holds there for 2 minutes.
What owners say
A six kilo turkey, roasted at 180 degrees as per the Charlie recipe.Peter Sorton, Trustpilot
It's been a life saver especially when entertaining.
Shiralee Williams, customer reviewOnce you buy it you will use it more than your kitchen oven!
Derek Kelly, customer reviewSmall things that make a big difference
Tips for an easy Christmas lunch
Put the sides in late
The turkey needs hours, the vegetables don't. Work back from lunch and give each one only the time its recipe asks for, so everything comes out crisp rather than tired. Charlie's nine levels mean there is room for them all at the end.
Crack a salt crust at the table
A crust of salt and herbs seals the turkey as it roasts, so the meat stays moist and seasons itself. Roast it at 180°C for the same time as a whole turkey without a crust, and start checking with a probe 30 minutes early. See our salt-crust turkey.
Finish the ham over the fire
Glaze the ham in layers on a lower level, then move it right down near the charcoal for its last 5 minutes. The fat turns glossy and caramelised.
Trust the probe, not the clock
Every turkey is a different size and shape, so times per kg are only a guide. It is ready when the thickest part reaches 70°C (160°F) and holds there for 2 minutes.
Top up without fuss
If lunch runs late, add a few chunks of charcoal. While Charlie is still at temperature, leave the vents as they are. Open them only if the heat has dropped.
Whatever December does
The cooking chamber is closed and insulated, so rain, wind and frost don't touch the turkey. The door opens at the front, so very little heat escapes when you check it.
The trimmings
Christmas side dishes and pudding for your Charlie Oven
Charred Broccoli and Leek Cheese Gratin
A bubbling cheese gratin of charred broccoli and leeks.
Goose Fat Fire Roasted Potatoes with Rosemary and Garlic
Crisp edges and fluffy middles, roasted under the bird.
Roasted Heritage Carrots with Maple Syrup and Thyme
Heritage carrots with maple syrup and thyme.
Roasted Pumpkin with Maple Bacon Butter, Pumpkin Seeds and Pecans
Roast pumpkin with maple bacon butter, pumpkin seeds and pecans.
Mini Shallot Tarte Tatins
Little shallot tarte tatins to start, or to go alongside.
Croissant Bread and Butter Pudding
Pudding baked in Charlie while you clear the table.
Not a turkey table?
Alternatives to turkey for Christmas dinner
Plenty of Christmas tables would rather have pork, beef or game. Each of these has its own recipe on our site, with a note on how it fits the turkey plan above.
150°C (300°F) for 4 to 7 hours
James Peck's Christmas porchetta
Pork belly rolled around nduja, black garlic and sausage stuffing. It roasts low and slow until the meat is tender, then a hotter finish turns the skin to crackling.
On the day: in by 8am with three quarters of a football of charcoal. Turn the heat up at noon and the crackling and the potatoes crisp together.
Filmed at our Christmas masterclass with chef James Peck.
Rib of Beef with Beef Dripping Roast Potatoes
160 to 180°C (320 to 355°F) for 1.5 to 2 hours
A dark crust outside and pink all the way through. Take it out at 44°C (110°F) for medium rare, and use the dripping for the potatoes.
On the day: In at 10am, out at noon. It rests happily for up to 2 hours, which leaves the whole oven to the potatoes.
See the recipe
Venison loin
220°C (430°F) for about 30 minutes
Chris Mackett's coffee marinade, with beetroot ketchup and crisp cavolo nero. Seared on the Flat Bed Plancha Rack low down, then finished on the rack above.
On the day: It is quick, so cook it last. Bring Charlie up to 220°C once the sides are nearly done and slice it at the table.
See the recipe
Christmas goose
160°C (320°F) for about 2 hours 30 minutes
Legs boned and rolled around a chestnut and apricot stuffing, with the crown roasted beside them. Rich meat, and all the fat you need for the potatoes.
On the day: In by 10am. Render the fat while it rests and roast the potatoes in it.
See the recipe
Glazed ham
180°C (355°F) for 40 to 50 minutes
Simmered the day before, then glazed with marmalade and star anise until the fat is sticky and dark. As good cold on Boxing Day as it is hot.
On the day: Glaze it alongside the main roast, or keep Charlie going for Boxing Day.
See the recipeReady for an easier Christmas?
Choose your colour and order by 21 November. Then, on the day, leave it to Charlie.
Good to know
Christmas dinner in a charcoal oven: your questions
Can you cook Christmas dinner in a charcoal oven?
Yes. A closed charcoal oven such as the Charlie Charcoal Oven holds 180°C (355°F) for hours on one load of charcoal and has nine rack levels, so the turkey, potatoes and vegetables all cook at once.
How long does a turkey take in a Charlie Oven?
At 180°C (355°F), allow 40 minutes per kg for a turkey of 4.5 to 6.5 kg, so a 6 kg turkey takes about 4 hours. A smaller bird needs 45 minutes per kg plus 20 minutes, and a bigger one 35 minutes per kg. Cook to temperature rather than time: it is ready when the thickest part reaches 70°C (160°F) and holds there for 2 minutes. Then rest it for 30 minutes to an hour.
What temperature should I roast a turkey at in a charcoal oven?
180°C (355°F) for most of the cook, with the vents set to hold it there. For the last 30 minutes take the foil off and raise Charlie to 200°C (390°F) to brown the skin. Charlie then stays at 200°C for the roast potatoes while the turkey rests.
Can I cook the whole Christmas lunch in Charlie at once?
Yes. The turkey roasts on an upper level all morning, the potatoes and vegetables join it on the middle levels for the last hour or so, and the red cabbage or a ham goes over the charcoal at the bottom. Your kitchen oven stays free for the gravy and the pudding.
How much charcoal do I need for Christmas lunch?
Half a football of lumpwood charcoal holds a Charlie at 200°C (390°F) for 4 to 6 hours. If lunch runs late, add a few chunks during the cook.
Will the turkey taste smoky?
No. In a Charlie Charcoal Oven lumpwood charcoal gives a clean roast: the smoke from lighting burns off within minutes and then runs clear. For a smokier bird, add a palmful of wood chips once the oven is hot.
Can you cook a turkey crown on a BBQ?
Yes, in a closed charcoal oven such as the Charlie Charcoal Oven. At 180°C (355°F) allow 20 minutes per kg plus 70 minutes, or plus 90 minutes if the crown weighs over 4 kg, and take it out when the thickest part has held 70°C (160°F) for 2 minutes. On an open BBQ the outside tends to burn before the middle is cooked. With Charlie's door closed, the crown roasts evenly in hot air, as it would in a kitchen oven.
How do I stop my turkey drying out?
Take it out as soon as the thickest part has held 70°C (160°F) for 2 minutes, because cooking past that point is what dries a turkey. In a Charlie Charcoal Oven the door closes onto a silicone seal, so the heat and moisture stay inside. Keep foil over the breast until the last 30 minutes, keep the door shut and rest the turkey under foil for 30 minutes to an hour before carving.
What if the temperature drops during the cook?
Add a few chunks of charcoal and open both vents fully. Charlie heats up much faster than it cools, so it soon comes back. When the thermometer is 10°C short of 180°C (355°F), set the vents again to hold it there.
How do I make gravy when the turkey is cooked outside?
Make it on the hob in your kitchen while the turkey rests. Pour the juices from the roasting tray into a pan and spoon off most of the fat, stir in a spoonful of flour over the heat, then whisk in hot stock a little at a time and simmer until it thickens. With the turkey in Charlie, your hob and kitchen oven are free all morning.
Can I cook Christmas dinner outside in winter?
Yes. Charlie's cooking chamber is closed and insulated, so rain and cold don't affect it. You can light it and cook in any weather.
How long does a Charlie Oven take to heat up?
10 to 30 minutes, depending on the temperature you want. For a 180°C roast, allow about 20 minutes.
Will my Charlie arrive in time for Christmas?
Yes, if you order by 21 November for made-to-order colours, which take 3 to 4 weeks, or by 12 December for colours we have in stock. Email us to ask which colours are ready to ship now.
Can I give a Charlie as a Christmas present?
Yes. Delivery is free to mainland Great Britain, and the Charlie Charcoal Oven comes with a 5 year warranty for home use.
What can I cook instead of turkey for Christmas dinner?
Porchetta, rib of beef, venison loin, goose and glazed ham all suit a charcoal oven. Porchetta takes 4 to 7 hours at 150°C (300°F), rib of beef 1.5 to 2 hours at 160 to 180°C (320 to 355°F), and venison loin about 30 minutes at 220°C (430°F).