Choosing and Cooking Turkey
The weights and cooking times in this article 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 450g / 1 lb uncooked 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 inner part of the turkey will take too long to reach temperature and the rest will dry out.
- To test if the turkey is cooked: use a meat thermometer pierced into the thickest part of the thigh. The turkey is cooked when it reaches 80°C/175°F .
- If you don't have a thermometer, pierce the thickest part of the thigh with a small sharp knife, the juices given off from the meat should run clear. If they are at all pink in colour return the turkey to the oven and cook until the juices run clear.
- Always leave the turkey to rest for between 30 - 60 minutes before carving; this makes for a really tender, succulent turkey.
Cooking Times By Weight
The weights and cooking times refer to my 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|
|425° F/ 220° C/ Gas 7||325° F/ 160° C/ Gas 3||425° F/ 220° C/ Gas 7|
|8 - 11lb / 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|
If you are still in doubt ....