A guide to cooking the perfect turkey

• Remove all packaging as soon as possible after collecting your turkey and store in a cool place, preferably at the bottom of your fridge. Remove and keep the giblets separately in a cool place.
• Remove the turkey from the fridge 2 hours before cooking, to allow to reach room temperature. If your turkey is trussed, it is best to remove the string before cooking.
• Avoid stuffing the main cavity as this stops the turkey cooking properly. Instead you may like to place an apple or peeled onion in the cavity.
• Place the giblets around the bird (this helps achieve the tastiest gravy!) season and place the bird breast side down in the roasting tin. For Crowns keep the breast up.
• Preheat your oven to 180ºc (160º fan) Gas 4/5. For an Aga, use closest to these temperatures.
• After an hour of cooking turn the bird carefully on to its back to further cook and brown the breast.
• To avoid disappointment do not overcook your turkey. This can be avoided by either using a ‘pop up’ timer or meat thermometer – you are looking to achieve a temperature of around 68 degrees. Failing that test with a fork on the inside of the thigh when the juices run clear the bird is ready.
• After removing the turkey from the oven and before carving it, allow it to rest for 30-60 minutes. Do not cover. These are the same for Bronze or White Turkey

• Remove all packaging as soon as possible after collecting your turkey and store in a cool place, preferably at the bottom of your fridge.
• Remove from the fridge 2 hours before. If you have chosen a plain breast roll, you can spread butter over the roll and season.
• To avoid disappointment do not overcook your turkey. This can be avoided by either using a ‘pop up’ timer or meat thermometer – you are looking to achieve a temperature of around 68 degrees.
• Failing that test with a fork on the inside of the breast when the juices run clear the bird is ready.
• Roast at 180º (160º fan).

Cooking times for whole birds and crowns

• 4kg – 2 hrs
• 5kg – 2-2 ½ hrs
• 6kg – 2 ¼ – 2 ½ hrs
• 7kg 2 ½ – 2 3/4 hrs
• 8kg 2 3/4 – 3 hrs
• 9kg 3 – 3 ¼ hrs

For larger birds check every 15 minutes after 3 hrs.

Cooking times guide for breast joints

• 1kg – 1 hr
• 1.5kg – 1 ¼ hrs
• 2kg – 1 ½ hrs

For larger joints check every 15 minutes after 1 ½ hrs.

You will find the following sequence makes for easy carving:

• Hold the leg by the end knuckle, cut close to the body and twist off. Carve this dark leg meat.
  
• Similarly remove the wing and cut in half.
  
• Slice the breast meat from one side.
  
• Repeat for the other side.