If your turkey is frozen, it is essential that the bird is defrosted completely before cooking.
Calculate your defrosting time:
• In a fridge at 4 °C, allow about 10-12 hours per kg.
• In a cool room below 17 °C, allow about 3-4 hours per kg.
• At room temperature, allow about 2 hours per kg.
Test with a thermometer to ensure there are no ice crystals. When fully defrosted refrigerate until ready to cook.
Pre-heat your oven to 180 °C, remember ovens vary, so it is important to check your turkey is cooked properly, the safest way to do this is by using a meat thermometer.
Calculate your cooking time for an unstuffed turkey:
• Under 4.5 kg, allow 45 minutes per kg plus 20 minutes.
• Between 4.5 and 6.5 kg, allow 40 minutes per kg.
• Over 6.5 kg, allow 35 minutes per kg.
Cover your turkey with bacon/foil during cooking and uncover for the last 30 minutes to brown.
Insert a meat thermometer into the thickest part of the bird, between the breast and thigh (without touching the bone), the temperature should read 74 °C.
Rest the bird for 15-20 minutes before carving. When cool, cover and refrigerate as quickly as possible. If left out at room temperature, food poisoning bacteria can quickly multiply.
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