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.
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
Check every 15 minutes after 3 hrs.
1kg – 1 hr
1.5kg - 1 ¼ hrs
2kg – 1 ½ hrs
Check every 15 minutes after 1 ½ hrs.
- 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.