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®, recipe leaflet and vacuum packed giblets for a delicious gravy accompaniment. We suggest you keep the turkey in its box and place it in the refrigerator as soon as possible.
Take your turkey out of the fridge 1 to 2 hours before cooking to allow it to reach room temperature.
Preparation
Pre heat the oven to 2100 C fan oven.
Sprinkle your turkey generously with salt and pepper, insert the pop up timer at a point 2-3 cm to the right or left of the breast bone then cover loosely with foil.
Cooking
| Turkey Weight | Cooking Time |
|---|---|
| Small 3 – 4 kilo | 1hr 40 mins |
| Medium 4 – 5 kilo | 2hrs |
| Large 5 – 6 kilo | 2hrs 20 mins |
Cook the turkey at this temperature for the first 20 – 60 minutes depending on size, before reducing the heat to 1700 C 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 carving.
Oven temperature variations, amounts of stuffing 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.
