How To Cook A Whole Turkey
TURKEY ROASTING INSTRUCTIONS
Here is our step by step guide to roasting a turkey.
1. Never thaw on the bench top or in the sink. Always thaw in the fridge and allow 10 hours per kg. (Purchase well enough in advance).
2. Preheat your conventional oven to 180°C. Fan forced 160°C. For Kettle BBQs click here.
3. Always wash your hands with hot soapy water before and after handling food.
4. When your turkey is completely thawed, carefully remove all the packaging. Rinse thoroughly inside and out and pat dry with paper towels.
5. Stuff the turkey leaving enough room for stuffing to expand. Visit The Right Stuff for lots of delicious stuffing recipes. Cross the legs over each other and tie with cooking twine, snipping off the excess.
6. If there is a skin flap, tuck it neatly under the bird. Fold the wings back and tuck under.
7. Spray pieces of aluminium foil with oil to prevent it sticking to the turkey and use the foil to protect the hock ends, wings and the breast to ensure the bird doesn’t brown too quickly. Place the turkey breast side up on a rack in a roasting dish. Cook for about 45-50 minutes per kilo. Use our online Turkey Calculator to calculate the cooking time.
8. 30 minutes before the calculated cooking time, take from the oven. Remove foil and pierce the skin several times to allow self basting and browning. Return to oven.
9. After the recommended cooking time, take the turkey out of the oven and test whether it is cooked. Check this using a meat thermometer. Place the thermometer into the deepest part of the bird. The internal temperate should be 82°C. Or test with a skewer deep into the breast. The turkey is fully cooked when the juices run clear.
10. If it is fully cooked, transfer the turkey to a carving platter. Cover with foil and allow to stand for ten minutes.
*Appliance temperatures can vary. You may need to adjust cooking times accordingly. Please ensure all poultry is fully cooked before eating.
We suggest you use a meat thermometer. It’s the best way to ensure your poultry (or any other meat) is perfectly cooked. Thermometers vary in price from inexpensive (from department and homeware stores) to those used by professional chefs.
Any poultry should be fully cooked when the internal temperature reaches 82°C. You should use the thermometer in the deepest part of the turkey breast.
