Cook it to perfection
Calculating the cooking time is an important step in achieving perfectly cooked meat that’s ready when you’re ready to eat – don’t forget to include resting time too. Remember to remove a whole bird from the fridge 1 hr before cooking, as cooking from chilled will increase cooking time. Smaller joints such as legs and crowns should be removed 30 mins before cooking.
Weigh the turkey after it’s been prepared and stuffed. Allow 20 mins per kg + 80 mins for a whole bird less than 5kg, and 20 mins per kg + 105 mins for a 5-9kg whole bird, in a preheated oven at gas 4, 180°C, fan 160°C.
To check if the turkey is cooked, insert a meat thermometer into the thickest parts of the leg and breast, avoiding the bone. If it reads 75°C or above, it’s cooked. Alternatively, insert a metal skewer in the same way and check the juices run clear. If they’re pink, or the temperature is below 75°C, roast for 15 mins more, then retest.
For more help with timings, try our Cooking calculator on our Christmas page, simply scroll down to find the calculator, select your turkey options and it does the maths for you!