Storage
On collection your turkey will be oven ready, carefully wrapped in greaseproof paper and neatly placed in a box with a sprig of fresh rosemary, a Pop-up Timer® and recipe leaflet. We suggest you keep the turkey in its box and place it in the fridge as soon as possible.
Take you turkey out of the fridge 1 to 2 hours before cooking to allow it to reach room temperature.
Preparation
Pre heat the oven to 2100C fan oven.
You will notice your breast roast is in a special netting, we recommend keeping the netting on for cooking as it helps keep the shape of the breast roast.
Sprinkle your turkey generously with salt and pepper, insert the pop up timer into the thickest part of the breast then cover loosely with foil.
Cooking
We work on 45 minutes per kilo cooking time for breast roasts.
| Turkey Breast Size | Cooking Time |
|---|---|
| Small 1.5 – 2.25 kg | 1 hour to 1hr 45mins |
| Medium 2.25 – 3kg | 1hr 45 mins to 2hrs 15 mins |
| Large 3 – 3.75kg | 2hrs 15 mins to 2hrs 45 mins |
Cook the turkey at this temperature for the first 20 – 60 minutes depending on size, before reducing the heat to 1700C for the remaining cooking time.
About 20-30 minutes before the end of cooking open the foil to allow the breast to brown.
Remove from the oven, cover loosely with foil and rest well before removing the netting and slicing the breast meat
Oven temperature variations and coldness of the turkey will affect the overall cooking times. Be careful not to overcook your turkey. The pop up timer and cooking times should only be used as a guide. Ensure the turkey is cooked by checking the juices run clear.
