Roast dinner planner
Pick your joint, its weight, your sides and when you want to eat. You’ll get a timeline of when each thing goes in, so it’s all ready at once.
The order to cook a roast dinner
- The meat goes in first. Work back from serving time: the cooking time, plus resting, plus 10 minutes to carve.
- Roast potatoes go in about 70 minutes before you eat, after parboiling.
- The meat comes out to rest. Turn the oven up to 220°C (200°C fan) for the potatoes, Yorkshires and parsnips.
- Yorkshire puddings go in 25 minutes before, into smoking-hot oil.
- Green veg go on last, about 10 minutes before, while you make the gravy and carve.
The tricky part is the oven: the meat wants a moderate oven, the potatoes and Yorkshires want a hot one. Resting the meat solves it, because it frees the oven at the right time.
Questions
What time should I put my roast in?
Add the cooking time, the resting time and 10 minutes for carving, and count back from when you want to eat. The planner above does it for you.
Can I cook roast potatoes and Yorkshire puddings at the same time?
Yes, both like a hot oven at 220°C (200°C fan). Put the Yorkshires on the top shelf and move the potatoes lower for the last 25 minutes.
Times are a guide: ovens and joints vary. Always check meat with a thermometer before serving. FeastFlow’s times come from British Turkey, AHDB and USDA guidance, last checked 9 November 2026.