Choose your joint, its weight and your serving time — get a backwards-planned schedule covering the roast, resting, roasties, Yorkshire puddings, veg and gravy, so everything lands hot at the same moment.
Times assume a preheated oven and are a guide, not a guarantee — always check poultry is piping hot with clear juices (75 °C in the thickest part). Resting under foil is counted in the plan.