Turkey Cooking Times

Our fresh British Freerange Bronze Turkeys have been proven to have more flavour,
be more tender, and have more breast meat than any other type of Turkey.

To ensure your premium quality Turkey is cooked perfectly,
we have put together a simple 10-step cooking guide to help you create the best Christmas Dinner yet

Please remember to get your turkey to room temperature before cooking, and leave it to rest afterwards.
These two steps will ensure that it cooks properly, and tastes delicious

1. Your turkey should be at room temperature
Ideally take it out of the fridge the night before. If frozen leave to defrost for 2 hours for each 500g

2. Separate the breast skin from the meat by carefully sliding your fingers in between
This will ensure crispy skin. Be careful not to tear the skin

3. If stuffing the bird, the stuffing should also be room temperature
If it is warm or too cold it will aect the turkey’s cooking time

4. Stuff most of the stuffing in the space under the breast skin that you have made
Any that’s left can be put in the cavity, but don’t pack it too tightly
If the stuffing is packed in too much it can make it difficult for the heat to cook all the way through the bird

5. If you aren’t stuffing the cavity, place a whole orange or a halved onion inside, for extra flavour
You can also add any fresh herbs you like, such as Thyme or Rosemary

6. Cover the legs in butter so they don’t burn during cooking
If you haven’t stuffed the turkey, you should also put butter in between the breast and skin

7. Weigh the turkey now that it is stuffed to calculate cooking time

8. Cover with foil and cook for the correct time
See below for time chart

9. Remove the foil for the last 40 minutes cooking time

10. When the time is up and the juices run clear, remove from the oven
Cover in foil and leave to rest for 30 minutes before carving.
This will allow the meat to relax and will make it more tender, and easier to carve.