Luxury Whole Turkey 3-3.4kg
Preheat your oven to 180°C. Let your bird reach room temperature.
Take a good sized roasting dish and let your turkey nestle snugly inside. If the legs overhang simply wrap a bit of tin foil around them and build a trench channeling any liquid back into the pan.
Cook the turkey for approximately 20-25 minutes per kilo. If you are stuffing your bird simply add the weight of the stuffing to the weight of your bird and calculate the total weight and cooking time. If you are stuffing the cavity add half an hour to your cooking time and make sure you stuff it loosely.
The best indication that your bird is cooked is when it’s easy to shake hands with it. Grab a tea towel or an oven glove and gently twist the drumstick to the side. As soon as it ‘gives’ this is the best indication the bird is cooked. You can also put a skewer into the thickest part of the thigh, the juices should run slightly pink.
Give your bird plenty of time to rest, say 30-40 minutes at room temperature. This ensures the gorgeous juices will stay in the meat rather than run all over your carving board but be sure to catch any that do emerge and add to your gravy.
The roasting tin may no longer hold the meat but there is so much value left behind. Simply add a good glug of wine and some Turkey stock, with some fresh thyme then stir to release the hidden treasures.
*Please note: These products are hand cut and weights are approximate