Turkey cooking tips
Crack the code to cooking turkey with all the tips and tricks you need to feel relaxed in the kitchen this Christmas.
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1. Preparing the bird
Preparation is key to ensure the cooking is a complete success!
1. Take out your bird at least an hour before cooking.
2. Remove any bags from the cavity.
3. Rub the skin generously with butter, olive oil, salt and pepper and chopped thyme.
4. Remember to tie the legs together and tuck the wings in the baking tray before roasting.
2. Adding festive flavours
Add your personal touch with flavours and seasonings of your choice!
Chop up carrots, parsnips and shallots as a base to place your turkey on as you roast – these will give extra flavour to the gravy too!
Surround your turkey with cut bulbs of garlic, lemon, clementines and sprigs of fresh herbs to give a zesty taste.
Basting the turkey with white wine or dry sherry while cooking will add to the depth of flavour and add to the juices to make the gravy.
3. Time for the oven
It’s time to cook the turkey! Check the pack for any specific cooking instructions supplied with your bird.
Preheat your oven to 180°C/gas 4. Cover the turkey with foil and cook for 40 mins per 1kg for the first 4kg, then add 45 mins for every extra kg.
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Baste your turkey during cooking, using tin foil to cover the bird loosely until the last 30 mins when it’s best to remove the foil to allow the skin to crisp up.
4. Once its cooked
Check to make sure your hard work has paid off and that the turkey is cooked to perfection!
If using a meat thermometer, pierce the thickest part of the leg – 70°C means the turkey is ready. Otherwise, pierce with a skewer, if the juices run clear then it’s cooked. If juices are pink, return to the cooker and roast another 20 mins, then re-test.
Allow the turkey to rest for 45 mins somewhere warm, covering loosely with some foil. This will let the juices settle, making it jucier and easier to carve.
The best way to defrost a turkey is in the fridge. As a rough guide, it takes 24 hours for every 2kg of turkey to defrost, so a 6kg bird will take 3 full days to defrost. Therefore, remember to put this in your plan on the run up to the big day.
See the instructions on the pack for anything that is relevant to your roast. Otherwise, roast at 180°C/gas 4 for 20 mins per kilo – then add 70 mins to the cooking time – 90 mins if the joint weighs over 4kg. Cook the turkey skin side up, rub well with butter or olive oil and optionally season it with salt and pepper and herbs. Don’t forget to baste the turkey as it’s cooking – if the skin is getting too brown, cover loosely with tin foil.
Yes – it will be very moist cooked this way. Most slow cookers can’t accommodate a whole turkey, so the best joints to use in a slow cooker are turkey breast or thighs. Refer to the cooking instructions on your cooker or follow a recipe.
If using a meat thermometer, pierce the thickest part of the breast and if it shows 65°C, the bird is cooked. You could also pierce the thickest part of the thigh, and the temperature should read 70°C.
If you haven’t got a thermometer, pierce the thickest part of the thigh with a skewer – if the juices run clear then the
bird is cooked – if there is any pink in the juices, simply return the bird to the oven and cook another 20 mins – then
re-test.
Yes – it stops the turkey legs from collapsing and the bird keeps its shape.
Yes – however, you can only reheat the turkey when sliced and not whole.
Cook the turkey and allow to cool completely, then on Christmas Day – carve the turkey and put into a roasting dish. Cover with some chicken stock then top with tin foil. Reheat at 180°C/gas 6 for 20 mins, checking that the slices are heated through before serving.
Check for any specific instructions on your joint packaging. Otherwise, roast at 200°C/gas 7 for 20 mins per 500g, then add another 25 mins to the cooking time. Cook skin side up and pour 500ml chicken stock, water or white wine over the joint. Don’t forget to baste the turkey as it’s cooking – if the skin is getting too brown, cover loosely with tin foil.
Basting the turkey during cooking helps to keep the bird moist. Halfway through the cooking time, pour over 500ml chicken stock, dry sherry or white wine, basting every 20 mins.
Once the bird is cooked, cover loosely with some tin foil and allow to rest for 25/40 mins – depending on the size of the bird. This will allow the juices, to settle and make it moist and easier to carve.
As a general guide – preheat the oven to 180°C/gas 4. Cook 40 mins per kilo for the first 4kg – then 45 mins per 1kg for every 1kg over that weight.
Check the instructions to see if you need to remove any packaging, then simply cook as the instructions on the pack suggest.
More turkey guides
From choosing the perfect turkey to clever carving tips, unwrap even more helpful content
to make your golden centrepiece a complete success.
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