Cooking your Turkey

As soon as possible after collecting your Turkey, remove all packaging and store in a cool place, preferably at the bottom of your fridge.

  • Where applicable, remove the giblets and keep separately in a cool place.
  • Remove the turkey from the fridge 2 hours before cooking, to allow to reach room temperature.
  • If your turkey is trussed, it is best to remove the string before cooking.
  • Do not stuff the main cavity, as this will stop the turkey cooking properly. Instead, you might like to place an apple or peeled onion in the cavity.
  • We recommend not using foil as this can prevent achieving a lovely crispy skin.
  • Place the giblets around the bird. Place the bird breast side down in the roast tin and season with salt and pepper. For crowns keep the breast up.
  • The oven should be preheated to 180ºc
  • (160º fan) Gas 4/5. For an Aga, use closest to these temperatures.

(See below for suggested cooking times)

  • Gravy always tastes better if the turkey giblets are used to make it.
  • After an hour of cooking turn the bird carefully on to its back to further cook and brown the breast.
Turley dinner

It is very important not to overcook a turkey – many people do and are then disappointed when it is dry. This can be avoided by either using a ‘pop up’ timer or meat thermometer that detects when the turkey is cooked - you are looking to achieve a temperature of around 68 degrees pre-resting. Failing that test with a fork on the inside of the thigh - when the juices run clear the bird is ready.

  • After removing the turkey from the oven and before carving it, allow it to rest for 30-60 minutes. Do not cover.

(See carving tips below).

Preparation for Breast Joints:

Remove from the fridge 2 hours before. You can spread butter over the roll and season. Roast at 180º (160º fan).

Guideline Cooking Times - (remember ovens do vary)

Whole Birds & Crowns

4kg - 2 hrs

5kg – 2 - 2 ½ hrs

6kg – 2 ¼ - 2 ½ hrs

7kg – 2 ½ - 2 ¾ hrs

8kg – 2 ¾ - 3 hrs

9kg – 3 – 3 ¼ hrs

Larger Birds:

Check every 15 minutes after 3 hrs.

Breast Joints

1kg – 1 hr

1.5kg - 1 ¼ hrs

2kg – 1 ½ hrs

Larger Joints:

Check every 15 minutes after 1 ½ hrs.

Carving Tips:

  • Hold by the leg by the end knuckle, cut close to the body and twist off.
  • Carve the dark leg meat.
  • Remove the wing and cut in half.
  • Slice the breast meat from side and repeat for the other side.