Preparation

Remove all packaging and ensure the turkey is fully defrosted before cooking. Remove the giblets from the cavity and pat the bird dry with kitchen paper. Weigh your turkey to calculate the cooking time and remove or cut the trussing band.

Preheat the oven to 180°C / 160°C fan / Gas 4.

Cooking

Place the turkey breast-side down in a large roasting tin and season with salt and pepper. Add the giblets and 500ml of water to the tin to create a base for your gravy. Add vegetables if desired.

Roast uncovered in the centre of the oven. After one hour, carefully turn the turkey breast-side up using oven gloves.

Approximate Cooking Times

4kg – 1 hour 50 minutes

5kg – 2 hours 15 minutes

Check the pop-up timer regularly, as it may activate before the suggested cooking time. The timer activates when the breast reaches 65°C. Ensure the turkey maintains a core temperature of at least 65°C for 10 minutes and is piping hot throughout, including the thickest parts of the breast and thigh.

Resting

Once cooked, remove from the oven and leave to rest, uncovered, for at least 30 minutes before carving.

Cooking times are guidelines only and may vary depending on your oven. Do not reheat once cooked.