Turkey Preparation and Cooking Guide
Ingredients
- 1 turkey (approximately 6.3kg)
- 100g butter, softened
- 1 lemon, thinly sliced (optional)
- Small sprigs of fresh thyme (optional)
- Lemon and Thyme Pork Stuffing (half recipe)
- 1 onion, cut into wedges
Instructions
1. **Preheat the oven:** Set it to 220°C/fan 200°C/gas 7.
2. **Prepare the turkey:**
Loosen the skin over the turkey breast by gently slipping your fingers between the breast and skin near the neck end, ensuring the skin stays attached at the cavity. Spread softened butter under the skin, directly over the breast. If desired, insert lemon slices and thyme sprigs under the skin for added flavor.
3. **Stuffing and securing:**
Fill the neck end of the turkey with the prepared stuffing, securing the loose skin with skewers or tucking it underneath. Place lemon trimmings, thyme sprigs, and onion wedges in the cavity for extra aroma. Tie the legs together with kitchen string for a neat shape. Lightly coat the bird’s skin with butter.
4. **Foil preparation:**
Lay two large sheets of foil across a large roasting tin, ensuring they can fully cover the turkey. Place the turkey in the tin and, if using a meat thermometer, insert it into the thickest part of the thigh (it should read 75°C-80°C when cooked). Fold the foil loosely over the turkey, leaving space for air circulation.
5. **Roast the turkey:**
– Roast at the preheated temperature for 40 minutes.
– Reduce the oven to 160°C/fan 140°C/gas 3, and roast for an additional 3½ hours, basting occasionally.
– Raise the temperature back to 220°C/fan 200°C/gas 7 for a final 30 minutes to brown and crisp the skin.
6. **Final preparations:**
Remove the turkey from the oven and turn back the foil. Drain any juices into a jug, allowing the fat to separate as it cools. Baste the turkey with the remaining juices and return it to the oven for 30 minutes to finish browning. Use a spoon to skim off the fat from the separated juices for gravy preparation.
7. **Check for doneness:**
If a thermometer isn’t available, pierce the thickest part of the thigh with a sharp knife. Clear juices indicate the turkey is cooked; pink juices mean more time is needed. If the bird is brown enough, cover it with foil while continuing to roast.
8. **Rest and serve:**
Let the turkey rest, covered, for 30 minutes before carving. Serve with your choice of sides and trimmings.
9. **Safety tip:**
Never place meat stuffing inside the turkey cavity, as it poses safety risks. Use only herbs and vegetables in the cavity for flavor.
Preparing Ahead
– Prepare the turkey through step 3 up to 12 hours in advance. Cover and refrigerate until ready to cook.
– Stuffing can be prepared up to a month ahead and frozen.
Roasting Times for Different Weights
Adjust cooking times based on the weight of the turkey:
| Weight | Starting Temp (Foil On) | Roasting Temp (Foil On) | Browning Temp (Foil Off) |
|---|---|---|---|
| 3.5kg–5kg | 220°C for 30 minutes | 160°C for 2½–3 hours | 220°C for 30 minutes |
| 5.4kg–6.3kg | 220°C for 40 minutes | 160°C for 3–3½ hours | 220°C for 30 minutes |
| 6.75kg–9kg | 220°C for 45 minutes | 160°C for 3½–4½ hours | 220°C for 30 minutes |
For AGA Ovens
1. **Slow Roasting:**
After step 3, place the turkey in the simmering oven.
- 5.4kg–6.3kg: Roast for 10–13 hours (overnight).
- 6.75kg–9kg: Roast for 12–14 hours (overnight).
When done, transfer to the roasting oven uncovered for 15 minutes to brown.
2. **Fast Roasting:**
Roast in the roasting oven, loosely covered with foil, on the grid shelf:
- 3.5kg–5kg: Roast for 1¾–2¼ hours.
- 5.4kg–6.3kg: Roast for about 2½ hours.
- 6.75kg–9kg: Roast for about 3 hours.
Remove foil 30 minutes before the end of cooking to crisp the skin.
