Defrosting your turkey

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.

Cooking your turkey

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.

Testing your turkey is cooked

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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