Cooking & Thawing Guidelines - Whole Birds
Below are the British Turkey Information Service’s recommendations for thawing and cooking your turkey.
| WEIGHT(KG) | THAWING TIME – COOL ROOM |
FEEDS | COOKING TIME |
|---|---|---|---|
| 2.5kg | 10 hours | 5-6 people | 1 hr 50 mins |
| 3.5kg | 14 hours | 7-8 people | 2 hrs 20 mins |
| 5.5kg | 22 hours | 10-12 people | 3 hrs 20 mins |
| 6.5 kg | 26 hours | 14-15 people | 3 hrs 40 mins |
| 7.5 kg | 30 hours | 16-17 people | 4 hrs |
| 10 kg | 40+ hours | 20+ people | 4 hrs 50 mins |
Recommended Thawing Times
- Thaw the turkey in the coolest room (below 17.5°C). Check regularly and when thawed (no ice crystals remaining in cavity), remove all packaging. Remove giblets and neck, wipe with kitchen paper and store in the refrigerator at a temperature of no more than 4°C.
Recommended Cooking Guidelines
- As a guide, if the bird is under 4kg allow 20 minutes per kg + 70 minutes at the end.
- If the bird is over 4kg allow 20 minutes per kg + 90 minutes at the end.*
- Bring to room temperature before cooking.
- Weigh the turkey after stuffing to calculate cooking time and remember oven temperatures vary. Fan assisted ovens cook at a higher temperature - consult the manufacturer’s handbook. Cook in a conventional oven at 190°C, 375°F, Gas Mark 5. Cover loosely with foil and remove foil for last 40 minutes for browning.
- Ensure your oven is up to temperature. Remember - on Christmas Day power may be reduced slightly due to the surge on the grid. This and regular opening and closing of the oven door (to test the bird, put in potatoes, sausages etc.), will also reduce the heat.
- Allow the turkey to stand for at least 15-20 minutes before carving.
- Turkeys are available in 4 different weight bands: small, medium, large and very large. Please check the individual packaging of the bird for cooking times as these may vary between bands.
Upside Down
- 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. Cooking the turkey uncovered and upside down will reduce the cooking time - check 30-40 minutes before end of cooking time.
* To check that your turkey is fully cooked, pierce the thickest part of the thigh with a skewer. If the juices run clear, it is ready, if they run pink, continue cooking.
