- Bring your turkey up to room temperature before starting to cook, leave out of fridge at least 30 minutes before placing in oven.
- Pre-heat oven to a high temperature to start, then reduce.
- Season bird with salt, pepper, rosemary, thyme or tarragon, can all be used. You can also place a clementine cut in half and place in the cavity for an extra flavour.
- Smother turkey in butter this will help keep your turkey moist.
- Wrap in tin foil.
- Place on wire rack so all the cooking juices are not lost for basting and gravy
- Halfway through cooking, remove foil and reduce temperature by about 30 degrees and baste turkey every so often.
- Once turkey is cooked remove from oven and allow to rest for at least 35 minutes before you are ready to carve. Keep turkey covered with tin foil and a clean kitchen cloth.
- Ensure you are cooking for long enough; rule of thumb is 13 minutes per pound or 15 minutes per pound for a stuffed turkey.
- Turkey must reach a core temperature of at least 75 degrees in the middle or juices must run clear.
- Do not throw away all juice from bottom of your roasting tray, as this can be used to make your gravy.
Remove your rolled turkey fillet or butterfly from the fridge and allow it to come up to room temperature before you start. If you have stuffing inside, you need to allow extra time for the stuffing and for the fact that it cooks more slowly.
- Pre-heat your oven to 220C/425F/Gas Mark 7
- Butter the meat and the season well all over and place in a roasting tin skin side up.
- Cover the turkey and tin completely with foil and seal well around the edges. Place into the oven and roast it for 20 minutes
- Lower the oven temperature to 200C/400F/Gas Mark 6 and continue to cook the joint for the remainder of the cooking time
- Remove the foil for the last 20-30 minutes to brown the skin.
- Allow the meat to rest for at least 20 minutes before serving – cover loosely with foil.
Remove your turkey or crown from the fridge and allow it to come up to room temperature before you start.
As a general guide, in an oven preheated to 180C (350F, gas mark 4):
- 4-5kg – cook 2¼ to 2½ hours
- 5-6kg – cook 2½ to 3 hours
- 6-7kg – cook 3 hours to 3½ hours
- 7-8kg – cook 3½ to 4 hours
- 8-9kg – cook 4 to 4¼ hours
- 9-10kg – cook 4¼ to 4½ hours
Cover your turkey with foil during cooking but uncover it for the final 30 minutes to brown the skin. To stop the meat drying out, baste it every hour during cooking.
Remember, even if your oven is at the right temperature, you may need extra cooking time if:
- You have lots of other items in the oven,
- You are opening and closing the oven door often.
That’s why it’s important to run the three checks to make sure your turkey is fully cooked.
- Are the juices running clear?
- Is there no pink meat left?
- Is the turkey Piping hot