Turkey Size & Cooking Guide
Here’s a turkey size & cooking guide to help you choose the best turkey option for you, along with size suggestions and the secret to perfectly cooked turkey, every time. Please keep in mind that this is an approximation only and based on no other protein being served.
WHOLE TURKEY OR TURKEY BREAST? WHAT SIZE DO I NEED?
♦ WHOLE FREE RANGE TURKEY (Fresh or frozen)
A whole, free range turkey will feed plenty of people and both look and taste amazing at your Christmas or Thanksgiving feast.
4kg | Serves 8-10
5kg | Serves 10-12
6kg | Serves 12-15
7kg | Serves 15-20
8kg | Serves 20-25
♦ FREE RANGE TURKEY BREAST (Fresh or Frozen)
Our free range turkey breast is available as a single or double breast. The turkey breast is rolled, skin on and then netted – ready to roast.
This is the best turkey option for your Christmas or Thanksgiving feast if you are looking for an alternative to a large whole turkey. It’s easy to carve and the perfect centrepiece for your Christmas or Thanksgiving table.
Single Breast | Size 1.5kg | Serves 6
Double Breast | Size 3kg | Serves 12
TURKEY SIZE & COOKING GUIDE
(a) Remove your turkey from the fridge 20/30 minutes before placing in the oven. Ideally it should be longer, especially with larger birds as a Summer Christmas in the Queensland heat isn’t best friends with raw poultry. You’ll need to be mindful of the heat and be careful of how long your bird is out of the fridge before cooking.
(b) The SECRET to perfectly cooked turkey, every time: The best way to tell if your turkey is cooked is by using a digital cooking thermometer. The recommended internal temperature for cooked poultry is 75°C. Always double-check by sticking the probe in several different spots within the thigh or breast, to find the lowest reading. If returning to the oven, allow 10-15 minutes, then test again until the correct temperature is reached.
(c) Without a thermometer, the classic way to test is to push a spoon under the turkey leg so that it pierces the skin (or use a skewer), and inspect the juices that collect in the spoon. The juices should be pale gold and clear; if there are traces of blood, return to the oven as above.
(a) Preheat your oven to 200°C
(b) ALL SIZES START AT 200°C for 20 mins
(c) Drop the temperature to 180°C and follow suggested cooking times below:
4kg – 20 min + 2 hours & 40 mins
5kg – 20 min + 3 hours & 20 mins
6kg – 20 min + 4 hours
7kg – 20 min + 4 hours & 40 mins
8kg – 20 min + 5 hours & 20 mins
OR UNTIL INTERNAL TEMPERATURE READS 75°C | 165°F
(Refer to Important Notes above for details on using a digital thermometer to read the internal temperature.)
It is essential to rest your turkey for 30-45 minutes before carving (the temperature will continue to rise). Put the bird in a warm place, tented with foil. It won’t get cold – but it will become juicier, and easier to carve.
RECIPE | ROAST TURKEY WITH ALL THE TRIMMINGS
Need some inspiration? Click the image below to see Meat at Billy’s regular, Alana Lowes‘ classic take on roast turkey with all the trimmings …