How to Cook the Perfect Christmas Turkey in an Aga

The gentle warmth of the Aga, the smell of a roasting turkey, and the sound of laughter in the kitchen — that’s when it really feels like Christmas to me.

Many of our customers ask how best to cook their Copas turkey in an Aga, so I thought I’d share a few friendly tips and insights to help you get the most delicious results this festive season.  The Aga makes a beautiful job of roasting a turkey — rich, juicy meat and perfectly crisp skin every time.

(For full timings, oven guides and step-by-step instructions, you’ll find everything you need on our Cook & Carve section here). 

Getting started

Start by taking your turkey out of the fridge a couple of hours before you plan to cook — letting it come up to room temperature helps it roast evenly.

I like to add a little sea salt, black pepper, a few sprigs of rosemary or thyme which smells lovely as the bird cooks, but the natural flavour of a Copas turkey really doesn’t need anything else. 

You might be wondering, “How do you cook a turkey in an Aga?” — the secret lies in its steady, gentle heat. The Aga’s radiant warmth roasts the bird evenly while keeping the meat beautifully moist.

Slow and steady

Aga ovens are wonderfully forgiving, which makes them perfect for Christmas cooking. I prefer a slower roast, as it gives that tender, melt-in-the-mouth texture without any of the worry that comes with fast roasting.

The key is to tent the turkey loosely in foil to keep the moisture in, and to use a large roasting tin with a rack so the heat can circulate properly.

For anyone asking, “What’s the best way to slow roast a turkey in an Aga?” — the gentle, consistent heat and a little patience are all you need.

(You’ll find full timing suggestions for your bird’s weight in our Cook & Carve section)

Rest and relax

Once your turkey is cooked, resist the temptation to carve it straight away. Letting it rest — loosely covered in foil for around an hour — makes a world of difference. It gives the juices time to settle and the meat to stay moist.

This is one of the many reasons I love cooking with an Aga — it naturally encourages a slower, more relaxed rhythm in the kitchen. Plenty of time for finishing the trimmings, pouring a glass of something festive, and enjoying that unmistakable Christmas aroma.

Carving and beyond

When you’re ready, your Copas free-range turkey will carve beautifully — tender, glistening slices and crisp, golden skin.

For a few easy carving tips, or ideas for turning your leftovers into something special on Boxing Day, take a look at our Cook & Carve section. There’s plenty there to help you make the most of every delicious bit.

A Christmas worth savouring

Cooking a Copas turkey in the Aga is one of those small Christmas joys — slow, simple, and wonderfully rewarding. The steady heat brings out everything that makes our birds so special: tenderness, flavour, and that irresistible golden finish.

So, this Christmas, let your Aga do what it does best. Keep the kitchen cosy, trust in the gentle rhythm of slow roasting, and enjoy the anticipation of a truly special festive meal.

Happy cooking — and a very Merry Christmas from all of us at Copas Farm Shop.