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.
Keep your turkey in a fridge, but take it out 1 to 2 hours before cooking to allow it to reach room temperature. Remember oven temperatures vary and the amount of stuffing and coldness of the turkey will affect the overall cooking time.
Preparation
Pre heat the oven to 2100 C fan oven.
It is best to remove the trussing string before cooking.
Do not stuff the main cavity, as this will stop the turkey from cooking properly. Instead you might like to place a lemon and onion in the cavity. Use your delicious desired stuffing recipe to stuff the neck end of the turkey.
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, place the turkey breast side down in a roasting tin and cover loosely with foil.
Cooking
| Turkey Weight | Cooking Time |
|---|---|
| 4 kilos | 2hrs 10 mins |
| 5 kilos | 2hrs 15 mins – 2hrs 30 mins |
| 6 kilos | 2hrs 30 mins – 2hrs 45 mins |
| 7 kilos | 2hrs 45 mins – 3hrs |
| 8 kilos | 3 hrs |
| 9 kilos | 3 hrs 15 mins |
| 10 kilos | 3 hrs 30 mins – 4 hrs |
| 11 kilos | 4hrs – 4hrs 30 mins |
Cook the turkey at this temperature for the first 20 – 60 minutes depending on size, before reducing the heat to 1700 C fan oven for the remaining cooking time.
About 20-30 minutes before the end of cooking remove the foil and carefully turn the bird onto its back to brown the breast.
Remove from the oven, cover loosely with foil and rest well before carving.
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.
