Take your turkey out of the fridge 2 hours before cooking to allow to come to room temperature. 

Set your oven to 200C/180C fan/gas 5.

For accurate timing, always weigh your turkey after it has been stuffed. If it’s very large, you may need to use bathroom scales.

The latest advice from the British Turkey information service is that, if the turkey is over 4kg, calculate 20 mins per 1kg, plus 90 mins. If the bird is under 4kg, calculate 20 mins per 1kg, plus 70 mins.

To test if it’s done, make sure the juices run clear when you pierce the thigh where it meets the body. If not, put it back in the oven for another 20 mins, then test again.

Allow 45 - 60 minutes for a large joint or turkey to rest. Put the meat in a wam place, tented with foil. During this time the roast will finish cooking, become juicer and easier to carve.

Take your turkey out of the fridge 2 hours before cooking to allow to come to room temperature.

 

Whole Turkey's

7kg - 3 hours 50 minutes + 45-60 minutes resting time

6kg - 3 hours 30 minutes + 45-60 minutes resting time

5kg - 3 hours 10 minutes + 45-60 minutes resting time

4kg - 2 hours 50 minutes + 45-60 minutes resting time

3kg - 2 hours 10 minutes + 45-60 minutes resting time

 

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