Please use the following chart as a guide only, every oven will vary so use a food thermometer (internal temperature of 81°C) or a skewer to ensure the bird is cooked through.
- Everyone will have their own method of cooking a Turkey but ours is as follows:
- Remove Giblets
- Place Turkey breast down on a roasting tray, cover with streaky bacon if desired.
- Cover with tinfoil (shiny side inwards).
- Preheat your oven to the highest possible temperature, 30 minutes prior.
- Once full heat is achieved place the turkey in the oven & immediately turn the temperature down to: Fan Oven 160°C. Non-Fan Oven 180°C. Gas Mark 4 for the duration of cooking.
- With 30-40 minutes of cooking time left turn turkey onto back and remove the tinfoil to allow the skin to brown & bacon to crisp up.
- Remove the fully cooked bird from oven after insuring it has cooked through, pricking a skewer in breast. If juices run clear, turkey is cooked but if juice are pink, cook for longer.
- Cover the cooked turkey with tinfoil & a couple of clean tea towels to keep the heat in & allow the turkey to rest for 30-60 minutes before carving.
- Leftovers will keep for 3 days in the fridge or can be frozen to use at later stage.
If you have an electric fan-assisted oven you can safely stuff the body cavity of the turkey. The stuffing should be loosely packed in the body cavity. If you have any other type of oven, we recommend that you cook your stuffing in a separate oven-proof
1.Place the fresh turkey on a deep plate or dish to catch any juices and keep it covered.
2.Store the turkey on the bottom shelf of the fridge (below 5°C) until ready to start cooking.
1.Do not wash your turkey because bacteria may be splashed over the work surfaces of your kitchen or to other foods.
2.After you have prepared the turkey, clean the work surfaces thoroughly using
detergent and warm water.
For more information : www.safefood.eu