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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
Serving Dish |
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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. |
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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.
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1. |
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. |
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Please remember to wash your hands before and after handling raw poultry and to clean the work surfaces. |
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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. |
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3. |
Once thawed, remove turkey from the packaging. |
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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. |
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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. |
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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 Herb Basted 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 or Herb Basted Turkey, simply cover with foil, but for a Herb Basted Crown we recommend covering with foil after an hour of cooking.
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7. |
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’:
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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.
If cooking a Herb Basted Crown then leave the foil on until the end of cooking. |
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Also, just before the end of the cooking time, warm up the serving dish you will be placing your turkey on. |
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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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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. |
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Print these instructions and find out how to cook your turkey by clicking on the buttons below.
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