Once cooked, carefully lift the turkey out of the tray and rest on a board.If you have a dry-plucked, dry-aged, excellent quality bird, you can cook it to 65✬, as it should be a safer product to eat. Supermarket high-welfare turkey should be cooked to an internal temperature of 70✬.Roast your bird for the calculated time, or until the juices run clear from the thigh if you pierce it with a knife or a skewer.Cover the turkey loosely with foil, but remove it just under an hour before the timing is up to get the turkey nicely browned.Place a trivet of veggies and onions in the bottom of the tray to help make an epic gravy with all the juices.Always preheat your oven for at least 20 minutes before cooking your turkey.
You’ll get less shrinkage when it goes into a hot oven. Get your turkey out of the fridge 30 minutes before you cook it.Turkeys between 4-6kg should be rested for 1½ hours, and ones from 6-10kg can rest for two hours. And don’t forget to leave time for your turkey to rest when it comes out of the oven. the turkey from the oven, tent it with aluminum foil and allow it to rest for 20 to. Knowing the exact weight will ensure the cooking time is correct, and thus avoid an overcooked and dry bird, or a raw one. It appears that looking for your turkey cook time isnt the best way. Make a note of the weight of your bird, and check it again if you have scales big enough at home. It is essential to rest your turkey for 30-45 mins before carving (the temperature will continue to rise, but theres no need to test).You’re going to need a roasting tin that’s big enough for the bird with room to spare, and deep enough to catch all the fat and cooking juices.First things first, make sure your turkey is going to fit into the oven.We’ve teamed up with our friends at Kelly Turkeys to put together a checklist of helpful tips, tricks, timings and advice to make sure that your centrepiece is a real showstopper. There are fewer things more daunting than staring at a gigantic, naked turkey on Christmas morning, especially if you’ve never cooked one before.īut it doesn’t have to be all Nightmare Before Christmas! We’re here so that when your guests start arriving on the big day, you aren’t flapping about your bird being raw or undercooked.