A guide to cooking the perfect turkey

Preparation and Cooking guide for whole birds and crowns

  1. Remove all packaging as soon as possible after collecting your turkey and store in a cool place, preferably at the bottom of your fridge. Remove and keep the giblets separately in a cool place.
  2. 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.
  3. Avoid stuffing the main cavity as this stops the turkey cooking properly. Instead you may like to place an apple or peeled onion in the cavity.
  4. Place the giblets around the bird (this helps achieve the tastiest gravy!) season and place the bird breast side down in the roasting tin. For Crowns keep the breast up.
  5. Preheat your oven to 180ºc (160º fan) Gas 4/5. For an Aga, use closest to these temperatures.
  6. After an hour of cooking turn the bird carefully on to its back to further cook and brown the breast.
  7. To avoid disappointment do not overcook your turkey. This can be avoided by either using a ‘pop up’ timer or meat thermometer – you are looking to achieve a temperature of around 68 degrees. Failing that test with a fork on the inside of the thigh when the juices run clear the bird is ready.
  8. After removing the turkey from the oven and before carving it, allow it to rest for 30-60 minutes. Do not cover. These are the same for Bronze or White Turkey

Preparation and cooking guide for breast rolls

  1. Remove all packaging as soon as possible after collecting your turkey and store in a cool place, preferably at the bottom of your fridge.
  2. Remove from the fridge 2 hours before. If you have chosen a plain breast roll, you can spread butter over the roll and season.
  3. To avoid disappointment do not overcook your turkey. This can be avoided by either using a ‘pop up’ timer or meat thermometer – you are looking to achieve a temperature of around 68 degrees.
  4. Failing that test with a fork on the inside of the breast when the juices run clear the bird is ready.
  5. Roast at 180º (160º fan).

Cooking Times (approximate, ovens may vary)

Whole birds and crowns
  • 4kg – 2 hrs
  • 5kg – 2-2 ½ hrs
  • 6kg – 2 ¼ – 2 ½ hrs
  • 7kg 2 ½ – 2 3/4 hrs
  • 8kg 2 3/4 – 3 hrs
  • 9kg 3 – 3 ¼ hrs

For larger birds check every 15 minutes after 3 hrs.

Breast joints
  • 1kg – 1 hr
  • 1.5kg – 1 ¼ hrs
  • 2kg – 1 ½ hrs

For larger joints check every 15 minutes after 1 ½ hrs.

Person carving a roasted turkey on a wooden cutting board with a festive background.

Carving your Turkey

You will find the following sequence makes for easy carving:

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