Welcome to all the advice you'll
need for a perfect roast turkey
To enjoy Bernard Matthews Farms range of whole turkeys simply follow
our step by step guide to ensure your turkey is cooked to perfection.
Click on the steps below for instructions on how to defrost, cook and carve your turkey.
We have included a handy 'Turkey Timer' to help you work out the defrosting and cooking time depending on the size of your turkey. Or if you are entertaining and want to know the size of turkey to buy, then simply type in how many people you need to feed and the answer will be revealed!
Once the turkey is cooked and you are ready to serve, why not take a few tips from our Carving Guide to make sure you get the most out of your turkey
Defrosting
Our guide to defrosting turkey.
Your Bernard Matthews Farms turkey can be kept in its packaging in a cool room. Use our Turkey Timer to find out how long it will take to defrost your turkey.
- Remember that changes in temperature where the turkey is stored will affect thawing times and whether the turkey defrosts properly or is kept cold enough. Try to keep the temperature as constant as possible.
- Remember to wash your hands before and after handling raw poultry and to clean the work surface.
To check your turkey is completely thawed out, have a look inside the body and check there are no ice crystals remaining and also wiggle the legs to ensure these are flexible. Once defrosted, remove your turkey from the packaging. Then remove the giblets and neck from inside the turkey and store separately in a covered container in the refrigerator until ready to use for making gravy. Cover the turkey with foil and place in a dish at the base of the refrigerator to keep cool until you are ready for cooking.
Do not refreeze once defrosted.
Prepare to cook
Be Prepared - before you start make sure you have: Small, sharp knife,
Small container to refrigerate giblets, Stuffing (if desired), Melted butter or oil (if desired), foil, Roasting tin, large enough for your turkey, Skewer and a Serving Dish
Handy Hint - For easier carving
Prior to cooking your turkey, pull back the skin at the neck end and cut out the wishbone with a small, sharp knife. This makes carving more straightforward and easier to achieve large slices.
Handy Hint - Upside Down Method
When roasting your turkey, try putting it upside down on its breast so the juices from the back and legs run down to the breast keeping it moist.
Cooking the turkey uncovered and upside down will reduce the cooking time - check progress 30 to 40 minutes before the end of the cooking time.
During the last hour of cooking, turn the turkey breast side up, to allow the skin to brown and crisp.
To cook your turkey
- Pre-heat your oven to 190ºC for a conventional oven, 375ºF, Gas Mark 5, or 170ºC for a fan oven.
* Please note that all cooking appliances vary in performance. For fan assisted ovens cooking times may need to be reduced. For best results refer to manufacturer's handbook.
Please remember to wash your hands before and after handling raw poultry and to clean the work surfaces.
- If using a frozen turkey, ensure it is properly defrosted before you cook it. Please refer to the defrosting instructions on this site for help in doing this before you begin cooking.
- Once thawed, remove turkey from the packaging.
- Also remove the giblets and neck from inside the turkey, if not already done so, and store separately in a covered container in the refrigerator until ready to use for making gravy. Click here for the perfect gravy recipe.
- We advise you cook your stuffing separately but if you wish to stuff your turkey, make sure you stuff the neck end only. For every 500g of stuffing used increase the total cooking time by 10 minutes.
For this and other great stuffing recipes click here.
- If cooking an unbasted turkey then brush the skin with melted butter or oil if desired and cover loosely with foil, making sure the thighs are well covered to prevent overcooking. Also baste regularly during cooking.
If cooking our Golden Norfolk Turkey or Crown, which are self-basting, then there is no need to brush with oil or butter or baste during cooking.
For a Golden Norfolk Turkey, simply cover with foil.
- Next, place your turkey in the roasting tin and roast in a pre-heated oven, following the guidelines on the packaging or use our handy 'Turkey Timer':
- If you have covered your turkey in foil, remove the foil for the final 30-40 minutes of cooking time to allow the skin to brown and crisp.
- Also, just before the end of the cooking time, warm up the serving dish you will be placing your turkey on.
!To ensure your turkey is completely cooked, insert a clean skewer into the thickest part of the thigh. When cooked, the juices should run clear. If pinkish, return to the oven and cook for a little longer then retest.
- Once you are happy your turkey is completely cooked, carefully transfer it to your warm serving dish and allow the turkey to stand for 15 minutes to rest before carving. This allows time for the juices to come to the surface, making the meat moist and succulent
* Please note that all cooking appliances vary in performance. For fan assisted ovens cooking times may need to be reduced. For best results refer to manufacturer's handbook.
Please remember to wash your hands before and after handling raw poultry and to clean the work surfaces.
For this and other great stuffing recipes click here.
If cooking our Golden Norfolk Turkey or Crown, which are self-basting, then there is no need to brush with oil or butter or baste during cooking.
For a Golden Norfolk Turkey, simply cover with foil.
!To ensure your turkey is completely cooked, insert a clean skewer into the thickest part of the thigh. When cooked, the juices should run clear. If pinkish, return to the oven and cook for a little longer then retest.
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Place the cooked turkey on the board and steady with a carving fork. (Click Image to Enlarge) |
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Bend thigh outwards and cut straight through the hip joint, removing the whole leg. (Click Image to Enlarge) |
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To separate the thigh meat from the drumstick, hold the drumstick by the knuckle end with a piece of kitchen paper. Slice firmly downwards between the thigh and the leg, twisting the knife to cut through the joint. Next carve thin slices from the thigh and place meat onto the warmed serving platter. Repeat with other thigh. |
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For the drumsticks, these can be placed on the serving platter to serve whole or the meat can be sliced as follows. Again hold the drumstick at the knuckle end with a piece of kitchen paper. Carve the meat and skin from one side of the drumstick along the line of the bone. Roll leg over and repeat carving again along the bone. Repeat with other drumstick. (Click Image to Enlarge) |
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Cut through the corner of the breast toward the wing. Move the wing to locate the joint. Cut through the wing joint with a slice of breast. Place on to the platter, this is one serving. (Click Image to Enlarge) |
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If stuffing has been used, slice a hole large enough in the neck cavity to remove all the stuffing. Then thinly slice and place on the platter to be served with the meat. (Click Image to Enlarge) If there is any stuffing left in the turkey, simply scoop out with a spoon and place in a bowl to serve separately. |
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Hold the carving fork against the side of the breast to be carved. Slice breast meat evenly, starting at the neck cavity. (Click Image to Enlarge) Lift each slice with carving fork and knife rather than letting it fall. This ensures the meat does not break up. Place each slice on to the platter as it is carved. |
Carving
Be Prepared
- before you start make sure you have:
Big carving board
Sharp carving knife & fork
Warmed serving platter
Kitchen Roll
