Turkey Cooking Instructions

Fast Cooking Method for Turkey

Cooking Weight including stuffing In kg Cooking Weight including stuffing In lbs Hours
3.6 – 4.5 8 – 10 lbs 2.30 -2.45
4.5 – 5.4 10 -12 lbs 2.45
5.4 – 6.3 12 -14 lbs 3
6.3 – 7.2 14 – 16 lbs 3 - 3.15
7.2 – 8.2 16 – 18 lbs 3.15 - 3.30
8.2 – 10.0 18 -22 lbs 3.30 - 3.45

All sizes have the last 30 minutes uncovered at 200˚C/ Gas Mark 7.

Method

  1. Preheat oven to 230˚C or 220˚C, if fan assisted/ Gas Mark 7.
  2. Stuff the neck cavity of the bird, sew in the stuffing and truss the legs and wings down.
  3. Line the roasting tin with foil, leaving enough to completely enclose the turkey.
  4. Place the turkey in a roasting tin breast side up and season well.
  5. Place streaky bacon over the breast of the turkey with rashes overlapping each other.
  6. Make a tent around the turkey by encasing it in foil, scrunching it together to prevent any hot air from escaping, leaving enough room inside for the air to circulate. The tin foil not only protects the turkey from drying out and burning, but once hot it will also ensure that the inside of the turkey is cooking as quickly as the outside.
  7. Place the turkey on a lower shelf in the oven and cook at 200˚C/ Gas Mark 7.
  8. Check the turkey 30 minutes before the end of cooking, to do this pierce the top of the thigh, if the juices are clear, the turkey is cooked; if the juices are slightly pink re- wrap the turkey and give it a little longer cooking.
  9. Once the juices are running clear open the foil and allow the turkey to brown in the oven for a further 30 minutes.
  10. Once the turkey is cooked place it on a dish with a piece of foil on the top for around 30 minutes, this allows the juices to settle before carving, the turkey will still remain piping hot.

Bronze turkeys need the same cooking time, but please note that the meat will feel more dense, when testing the juices, again the juices will run clear when the turkey is cooked.

Slow Cooking Method for Turkey

Cooking Weight including stuffing In kg Cooking Weight including stuffing In lbs Hours at 220˚C/ Gas Mark 7 Hours at 170˚C/ Gas Mark 3
3.6 – 4.5 8 – 10 lbs 30 minutes 2 ½
4.5 – 5.4 10 -12 lbs 40 minutes 3
5.4 – 6.3 12 -14 lbs 40 minutes 3 ½
6.3 – 7.2 14 – 16 lbs 45 minutes 4
7.2 – 8.2 16 – 18 lbs 45 minutes 4 ½
8.2 – 10.0 18 -22 lbs 50 minutes 5

All sizes have the last 30 minutes uncovered at 200˚C/ Gas Mark 7.

Method

  1. Preheat oven to 230˚C or 220˚C, if fan assisted/ Gas Mark 7.
  2. Stuff the neck cavity of the bird, sew in the stuffing and truss the legs and wings down.
  3. Line the roasting tin with foil, leaving enough to completely enclose the turkey.
  4. Place the turkey in a roasting tin breast side up and season well.
  5. Place streaky bacon over the breast of the turkey with rashes overlapping each other.
  6. Make a tent around the turkey by encasing it in foil, scrunching it together to prevent any hot air from escaping, leaving enough room inside for the air to circulate. The tin foil not only protects the turkey from drying out and burning, but once hot it will also ensure that the inside of the turkey is cooking as quickly as the outside.
  7. Place the turkey on a lower shelf in the oven and cook at the initial high temperature (220˚C/ Gas Mark 7), as shown above in table. Then lower the heat to 170˚C/ Gas Mark 3 and cook for the remaining time as shown in the table.
  8. Check the turkey 30 minutes before the end of cooking, to do this pierce the top of the thigh, if the juices are clear, the turkey is cooked; if the juices are slightly pink re- wrap the turkey and give it a little longer cooking.
  9. Once the juices are running clear open the foil and allow the turkey to brown in the oven for a further 30 minutes.
  10. Once the turkey is cooked place it on a dish with a piece of foil on the top for around 30 minutes, this allows the juices to settle before carving, the turkey will still remain piping hot.

Bronze turkeys need the same cooking time, but please note that the meat will feel more dense, when testing the juices, again the juices will run clear when the turkey is cooked

Gammon Cooking Instructions

  1. Tie the gammon firmly to prevent it from loosing its shape while cooking.
  2. For smaller joints place the gammon into a deep pan then cover with cold water and bring to the boil. This water should then be discarded, then start cooking with fresh cold water. Cooking time is 25 minutes per pound.
  3. Larger joints (6lbs and over) should be soaked 4-6 hours, discard water and use fresh water for cooking, these need 15 to 20 minutes per pound.
  4. If you want to eat the joint cold it is a good idea to give 15 minutes less cooking time and leave it to cool in its cooking water, which will keep it extra moist.