Turkey, Goose or Beef? Choosing Your Christmas Centrepiece
Turkey, goose or beef? Choose turkey if you're feeding a crowd and want the classic Christmas dinner with plenty of leftovers. Choose goose for a smaller table that loves rich, dark meat and crisp skin. Choose beef if you'd rather skip poultry altogether and want a centrepiece that's quick to cook and easy to carve. Here's how they compare.
Turkey vs goose vs beef at a glance
| Turkey | Goose | Beef | |
|---|---|---|---|
| Flavour | Mild to rich (bronze birds are gamier) | Rich, dark and duck-like | Deep and savoury, especially dry-aged |
| Best for | Big family gatherings | Smaller tables and food lovers | Non-poultry fans and precise cooks |
| Cooking time | Longest | Medium | Shortest |
| Bonus | Leftovers for days | Goose fat for roast potatoes | Pink, easy slicing at the table |
Turkey: the crowd-pleaser
Nothing feeds a big table quite like turkey. John Howe's Whole Bronze Free Range Turkey has a richer, gamier flavour and more brown meat, while their white turkeys are milder and the UK's most popular choice. Short on oven space? A Bronze Free Range Turkey Crown has the legs and back removed, so it cooks faster and carves more easily.
Goose: the connoisseur's choice
Goose was once the Christmas bird of choice, and it's having a well-deserved comeback. A Whole Free Range Kent Goose from John Howe roams woodland, grassland and ponds, giving it a deep, gamey flavour closer to duck than turkey. A 4kg bird serves four to six, and a 7kg goose feeds up to twelve. Roast it on a rack and save every drop of fat for your potatoes.
Beef: three cuts worth considering
All three of these joints come from Douglas Willis and are PGI Welsh Beef from the Usk Valley.
Rib of beef
The ultimate showpiece. The Welsh Dry Aged Beef Rib is aged on the bone for a deeper flavour and a beautifully golden crust. The bone adds flavour and drama when you carve at the table.
Sirloin
The classic roast beef joint. A Welsh Beef Sirloin Joint is boneless, with a layer of fat that bastes the meat as it roasts. It carves into neat, even slices, which makes it ideal for a bigger table.
Ribeye
The juiciest of the three. A Welsh Beef Ribeye Joint has a marbled eye of fat running through the centre, so it stays succulent and is the most forgiving if your timings slip. Reverse sear it for pink from edge to edge.
Christmas centrepiece FAQs
Which is easiest to cook for Christmas dinner?
Beef. A joint roasts in a fraction of the time of a turkey, and a probe thermometer makes it easy to hit your preferred doneness.
Can I serve turkey and beef together?
Yes, and it's a great way to please everyone. Pair a turkey crown with a smaller beef joint, and roast the beef while the turkey rests.
Is goose very fatty?
A goose releases a lot of fat as it roasts, but that's what makes the skin so crisp. Roasted on a rack, the meat itself is rich rather than greasy.
Which is best for leftovers?
Turkey, by some distance. Size up by a kilo or so and you'll have plenty for Boxing Day sandwiches and curries. See our guide to how much meat you need for Christmas dinner for exact quantities.
Still deciding? Explore our turkey and goose and Christmas beef joints, or read our full guide to hosting Christmas at home.
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