Turkey and pork loin for Christmas lunch

[Pusspot]

For the first time in 25 years I've decided to cook a crown and pork joint, instead of our usual large turkey. Neither of these will be big, so I can fit them into our single oven at the same time. We also have a deep warming drawer.
My plan is to heat the oven high to initially (hopefully) start to crisp up the crackling on the pork, then to lower the temperature after 20 minutes and then put the turkey crown in.
I'd like them both cooked by 12, so I can put them in the warmer, and start cooking everything else. (Lunch around 1.45ish)
I'm an experienced Xmas cook, but this is niggling at my confidence! Please can anyone suggest or recommend how they juggle this? Thank you!

I wouldn’t fancy stuff that’s been in a warming drawer for that long tbh. What temp does it actually hold at?

Do Google your manufacturer info but For best results, do not hold foods in the warming drawer longer than 1 hour.

I would rather pre cook meat the day before, or earlier that morning, and then slice, heating the slices through on an oven dray with a bit of gravy. That’s what they do in the restaurants BIL has worked in & he’s been a head chef for decades.

I would do the turkey first and leave to sit....easier to carve although I realise some don't care for cool/cold meat. You can focus on the pork.

If you do that, the temperature of the oven will drop rapidly when you put the turkey in and foul up your cooking timing. Turkey crowns take a suspiciously long time to cook too, so if I were you, I'd cook the turkey crown the day before, let it go cold, slice it and then reheat in a dish with gravy on the day, once the pork is out.

Rest the meat as long as you cook it - that’s what Gordon says! So I would cook both as you plan, and simply cover with foil and set side once cooked. Then you have the oven available for all the sides/potatoes etc. just make sure you have warm plates to serve the food into, and piping hot gravy. We do this every year with a Kellys Bronze Turkey, and it is perfect!

Thank you for your replies - I feel more confident now!

I always cook the turkey or any other meat first. Let it cool under a loose piece of foil. Slice later. You have the oven free to cook everything else when you are ready which allows you to plan the timing without the concern of how long the turkey etc is going to take.

\

Yes cook both meats, let them rest which gives you oven space for everything else, they can rest for a good hour and will hold their heat wrapped in foil. That’s how I do every roast dinner and it work fine.

I'd cook your crown first. Then wrap in foil and tea towels and allow to sit while the pork cooks. I do this every year and it's delish 🤤