How to cook the best Christmas Turkey

The Method

These recommendations are dependent upon appetite, age & leftovers you require!

Whole turkey 1/2 kg per person

Turkey crown 1/3 kg per person

Turkey breast 1/4 kg per person

If you are unsure we recommend you speak to a Thorner’s butcher about the best sized bird.

Stuffing the Turkey

1. Fill the neck cavity between the flesh and skin, tuck the neck flap under the bird’s back and secure it with a small skewer.
2. Make sure you weigh your turkey with the stuffing to calculate the cooking time.
3. Spread softened butter all over the bird and season with salt and pepper, before covering with foil. You can also cover in belly pork to add even more flavour.
*All our whole turkeys come with the giblets inside, you will need to remove these prior to cooking.
4. These are cooking times for Whole Turkeys. Please see 3 Bird Roasts for cooking boneless joints.
5. Preheat your oven to 230°C/450°F/ Gas 8. Place the turkey in a large roasting tin breast side down – this keeps the breast meat succulent while the brown meat cooks evenly.
6. Cook at the preheated temperature for the first 30 minutes, after this reduce the oven temperature to 190°C/375°F/ Gas 5.
7. For a turkey over 4kg the cooking time is 20 minutes per kg plus 90 minutes and for a turkey under 4kg it is 20 minutes per kg plus 70 minutes.
8. About half an hour before the full cooking time, remove the foil and carefully turn the turkey over to brown the breast.
9. When cooked, pierce the thickest part of the leg with a skewer and press against the leg to see if the juices run clear without any traces of pink. If the juices are clear, the turkey is cooked. If using a thermometer, the internal cooked temperature will be 165°F/74°C.
10. Cover the turkey loosely with foil and leave to rest for 30 minutes before serving.