Frequently Asked Questions

Today's Turkey is deliciously easy - shopping, recipes, serving. This website is packed with ideas and information, however we have gathered together a list of the questions most requested, via our switchboard over the past year.
  • Q: My Turkey is frozen, how do I thaw it?
  • A: It is recommended that all poultry is thawed in the refrigerator, never on the kitchen bench or in the sink. Thawing time depends on the size of turkey. It’s best to plan ahead and allow approximately 10 hours per kg.
  • Q: Why is there no used by date on Ingham frozen Turkeys?
  • A: Ingham plain frozen turkeys and chickens have a shelf life of two years and longer. According to the National Food Authority’s Standards Code 2, all products with this shelf life do not require a Used By date. Another example of this in your Supermarket would be canned vegetables.
  • Q: How can I tell if my Turkey is thawed completely?
  • A: Thawed poultry can be still a little icy in the centre. Rinse the whole bird, especially the cavity, under cold running water. Pat dry with paper towels. The flesh should be soft and pliable when touched and a little "squashy" when gently pushed. The legs and wings of a whole bird should move freely at the joints when tested. It's always best to follow the thawing instructions on the pack. 
  • Q: I forgot to thaw my Turkey Breast/Thigh Roast, how can I cook it for dinner tonight?
  • A: If you have forgotten to thaw your turkey roast, you can still eat it for dinner tonight. If you have a 1kg Roast, cook from frozen for 2 hours at 180°C in a conventional oven (170°C fan forced). Turn after 40 minutes. Remove foil for last 30 minutes of cooking time and baste with a small amount of cooking oil. This will allow turkey to brown. If you have a 2kg Roast, cook from frozen for 3 hours at 180°C in a conventional oven (170°C fan forced). Turn after 40 minutes. Remove foil for last 30 minutes of cooking time and baste with a small amount of cooking oil. This will allow turkey to brown.
  • Q: How much Turkey do I serve?
  • A: As a general rule, you should serve approximately 200g – 250g of poultry per person. Simple dishes will require more turkey per serve, while dishes served with a mix of vegetables require less.
  • Q: Are there any benefits of cooking turkey in an oven bag?
  • A: Cooking a whole turkey or buffe in an oven bag is similar to cooking in foil, where the meat stays tender, moist and succulent, and there is less clean up! There is less likelihood of the breast meat drying out before the thigh meat is cooked through. Unlike foil, oven bags can be used in both conventional ovens and microwaves.
  • Q: What if I can’t fit my turkey in the conventional oven?
  • A: Either cut in half and cook in 2 batches or take off the drumsticks and cook those separately.
  • Q: How do I make sure the meat is moist?
  • A: Most importantly - do not overcook. When roasting your turkey, try putting it upside down on its breast so the juices from the back and legs run down to the breast keeping it moist.
  • Q: How long can I use leftovers for?
  • A: Its safe to store cooked, covered, cold turkey in the fridge for up to 2-3 days.
  • Q: How do I truss my turkey?
  • A: Stuff the turkey before trussing, if you're stuffing it. Make sure the stuffing is well-secured; put a piece of foil over the neck and body cavity openings and secure the turkey skin over the cavity with skewers, if you have them. Use food safe cooking string to tie the turkey's legs together, pressing the legs close to the turkey body.
  • Q: How do I get my turkey to brown?
  • A: Baste your turkey every 20-30 minutes with a combination of melted butter and olive oil. This will give the turkey a good rich colour.
  • Q: What if my turkey doesn't brown, what quick fix can you do?
  • A: Combine soy sauce and melted butter or a minute amount of vegemite with melted hot butter so that the vegemite becomes liquid. Brush generously and return to the oven. Baste again every 20-30 minutes.
  • Q: What if my vegies are cooked before the turkey?
  • A: If your vegetables are cooked before your turkey is, remove from the oven and place in a shallow dish. Cover vegies with foil. Remove foil and return to the oven 15 minutes before the turkey is cooked and you are making your gravy - just enough time to reheat.
  • Q: What do I do to stop the extremities of the turkey burning?
  • A: The most common parts of the turkey prone to burning or overcooking are the wing tips or the ends of the drumsticks. If any portion of the turkey should be browning faster than the rest, cover those areas with aluminium foil. Wrap foil around the wing tip or drumsticks ends. If the breast should be cooking faster, position foil over the areas that are browning so that the remaining portions of the turkey can continue to brown and the covered portions will not.
  • Q: How do I make real gravy?
  • A: Remove turkey from roasting pan and cover with aluminium foil while you make the gravy. Place roasting pan with drippings on stove top and stir with a wooden spoon to loosen any meat bits or sediment from the pan. Pour mixture through a small sieve into a heatproof measuring cup. You will need 1/2 cup of pan juices. Add melted butter to makeup the amount if necessary. Return liquid to pan. While the pan is off the heat add 1/4 cup of plain flour, stirring continually until mixture is smooth and well combined. Return pan to heat and cook for 1 to 2 minutes or until flour mixture starts to bubble and brown slightly (if you want a richer brown gravy, continue to cook over a medium heat for a further 1 to 2 minutes). Remove pan from heat and slowly add 600mls of chicken stock, stirring until mixture is smooth. Return pan to heat and stir continuously over a medium heat until the mixture comes to the boil. Boil for 2 to 3 minutes. Reduce heat to a simmer. Simmer uncovered for 1 minute. Season to taste. If you require thicker gravy, simmer uncovered until gravy reaches desired thickness. Pour into a jug and serve.
  • Q: How do I re-heat my Oven Roasted/Smoked Turkey Breast?
  • A: Re-heat your Turkey Breast in the oven. Place in a pan with a little water. Cover with foil. Reheat at 175ºC for approximately 15 mintutes per kg. Alternatively, you can heat your Turkey Breast in the microwave. Slice the turkey. Place in a dish and cover. Microwave for 7 - 10 minutes on medium. Adjust according to the number of slices.