Whole Birds & Crowns

  • Remove your turkey from the fridge and allow it to settle at room temperature, approximately 2 hours

  • Pre heat your oven to 180°C (160°C for fan assisted)/350°F/gas 4/hot oven for AGA

  • Place the turkey in a large roasting tin, cover loosely with foil and roast the turkey for:

4kg = 120 minutes

5kg = 135 minutes

6kg = 150 minutes

7kg = 165 minutes

8kg = 180 minutes

9kg = 195 minutes

  • Half an hour before the end, remove foil to allow the turkey skin to nicely brown

  • Once the recommended time has been reached, check regularly and cook until the juices run clear

  • If using a thermometer, it should reach at least 65 degrees internal temperature (this is lower than a supermarket turkey due to the high quality bird being safer product to eat)

  • Once cooked, carefully lift the turkey out of the tray and rest on a board. Cover loosely with foil for at least an hour to 90 minutes (6-10kg turkeys can be 2 hours) while you can cook all the trimmings

  • To make a delicious gravy, strain cooking juices into a saucepan, add stock and thicken slightly with two teaspoons of corn flour, heat and pour

Rolled Turkey Breast Joints

  • Remove all packaging and allow the joint to settle at room temperature for approximately 1 hour

  • Pre heat your oven to 190°C (180°C for fan assisted)/375°F/gas 5/hot oven for AGA

  • Calculate cooking time allowing 50 minutes per kg (e.g. a 1.5kg joint would take approximately 1 hour 15 minutes)

  • Place in a large roasting tin, cover loosely with foil and roast accordingly, occasionally basting with the juices

  • Half an hour before the end, remove foil to get the turkey skin or streaky bacon to become crispy

  • Ensure the centre of the joint is piping hot and if using a thermometer, it should reach at least 75 degrees internal temperature

  • Once cooked, carefully lift out of the tray, cover loosely with foil and allow the joint to rest for at least 15 minutes before carving

  • To make a delicious gravy, strain cooking juices into a saucepan, add stock and thicken slightly with two teaspoons of corn flour, heat and pour