Choosing and Cooking Turkey
The weights and cooking times refer to the Roast Turkey with Sage and Onion Recipe where the stuffing is covering the breast, not in the cavity. Cooking stuffing in the cavity is not recommended as this can lead to unpredictable temperatures and may be a health risk. Without stuffing, reduce all times by 15 minutes.- Allow approx 1 lb / 500g turkey per person. This will allow a generous portion per person and plenty left over for Boxing Day recipes and buffets.
- Use the table below to calculate the cooking times by weight.
- Always cook turkey from room temperature, if cooked straight from the fridge the outer part of the turkey will take too long to reach temperature and will dry out.
- To test the turkey is cooked - use a meat thermometer pierced into the thickest part of the thigh. The turkey is cooked when it reaches 175F/80C. If you don't have a thermometer, pierce the thickest part of the thigh with a small sharp knife, the juices should run clear. If they are at all pink in color return to the oven and cook until they run clear.
- Always leave the turkey to rest for between 30 - 60 minutes before carving.
Cooking Times By Weight
The weights and cooking times refer to the Roast Turkey with Sage and Onion Recipe where the stuffing is covering the breast, not in the cavity. Without stuffing, reduce all times by 15 minutes.
| Oven Ready Size | Starting Temperature | Roasting Temperature | Browning Temperature |
| 425F/ 220C/ Gas 7 | 325F/ 160C/ Gas 3 | 425F/ 220C/ Gas 7 | |
| 8 - 11lb/3.5-5 kg | 30 mins | 2 1/2 - 3 hours | about 30 mins |
| 12 - 14lb/ 5.4 kg | 40 mins | 3 - 3 1/2 hours | about 30 mins |
| 15 - 20lb/ 6.75 - 9kg | 40 mins | 3 1/2 - 4 1/2 hours | about 30 mins |
