Cooking Time: Approximately 20 minutes per 500g
Resting Time: At least 1 hour
1 Turkey (5-6kg) (12-14LB)
Water (7.5L), Salt (300g), Aromatics (for brining, optional)
- Stuffing (optional, can be edible or a mix of lemon, onion, and herbs)
- Streaky Bacon (for browning and flavour, optional)
Note: The instructions below cover thawing, brining, and roasting a turkey. If you don't have 5 days for thawing, you can use the water method described below or alternatively we offer thawing and brining services for free.
Thaw the Turkey:
a) Place the turkey in the chiller on a tray or plate for 5 days.
b) If you're short on time, you can use the water method: Submerge the turkey in cool water and change the water every 30 minutes per kilogram. This speeds up the process, but try to thaw in the chiller if possible for the best results.
a) For added flavour and moisture, you can brine the turkey.
b) A basic brine consists of water, salt, and aromatics. Submerge the thawed turkey in the chilled brine for 2-3 days.
Preparing the Turkey:
a) Pat the turkey dry with paper towels.
b) To simplify carving, remove the wishbone: Use a paring knife to follow the bone and maneuver it out.
Season the Turkey:
Rub your seasoning all over the turkey, both inside and out.
Preheat the Oven: Preheat your oven to 220 degrees Celsius.
Stuff the Turkey (Optional):
a) If you prefer, stuff the turkey with your chosen stuffing and place it inside the large cavity.
b) Optionally, you can add some of the stuffing to the neck cavity. If not using stuffing, you can place a mix of lemon, onion, and herbs inside the cavity for added flavour.
(You can complete steps 1-6 the night before to simplify your Christmas Day preparations.)
Tying the Legs (Optional):
You may receive your turkey already tied, but it's better not to tie them for crispier skin around the leg area. Cut off any ties if they're present (we may deliver with the ties on; this is for presentation purposes).
a) Drizzle olive oil over the turkey and place it in a roasting pan, then put it in the preheated oven.
b) Cook at 200 degrees for 10 minutes to brown the turkey, then reduce the temperature to 180 degrees.
c) Cook for approximately 20 minutes for every 500g of turkey weight, basting the turkey in the pan juices every 20 minutes (this is a great opportunity to probe and check internal temperatures at the same time)
Bacon Cover (Optional):
If the turkey is browning too quickly or for added flavour, drape streaky bacon over the top. This will slow the browning, especially over the breasts. If you prefer not to do this, you can use aluminium foil and place it on and remove it as needed.
Continuously check the internal temperature of the turkey with a thermometer as every oven is different and Remove the turkey when the internal temperature reaches 67-69 degrees Celsius (regardless of cooking time) as it will continue to cook when resting, reaching the safe poultry temperature of 74 degrees Celsius. Avoid overcooking, as it can make the turkey dry, especially the breast meat.
Rest the Turkey:
a) Allow the turkey to rest for at least an hour or longer. While the turkey will cool, you'll be serving it with piping hot gravy.
b) During the turkey's resting time, you can prepare some roast vegetables in the same pan or some lovely roasted goose fat potatoes to serve.
With these steps, you can create a delectable and moist turkey for your holiday feast. Enjoy!
Click here for carving turkey guide