How To Cook
The Right Size
Measure your oven before getting a roasting tin. A 6kg turkey fits 35x 25cm tin, a 7 - 8kg bird sits neatly in a 40 x 26cm tin and a 10 - 11kg bird needs a 42x 30cm tin. Buy one that fits the joint snuggle, or the juices will burn rather than turn into caramel for your gravy.
Prep For Success
Allow up to 2 hours to bring your turkey up to room temperature before cooking. Remove the wishbone, essential for easier carving. Roast the bird breast side down, most of the fat deposits are on the back of the bird which will render through the breast allowing the turkey to cook in its own juices.
Check if your turkey is cooked by piercing the thickest part of the leg with a skewer – if the juices run clear, it’s cooked. Cover loosely with foil and leave to rest for 30 – 45 minutes before carving to ensure moist, juicy meat.