TURKEY COOKING TIPS

IMPORTANT NOTES BEFORE YOU START…

1. Take the time to prepare. First time cooking a turkey? It’s worth reading through a few different recipes and cooking guides before you get started. Opinions vary, and there are plenty of ways to do things. In our experience, brining your turkey (dry or wet brine) is well worth the effort. Watch this video for a good demonstration of both methods. Just as importantly, allow plenty of resting time after cooking to help keep your turkey moist.

2. Know the weight of your turkey. This will help you determine the cooking time required.

3. Choose the right roasting dish. Make sure your roasting dish is large enough to hold the turkey, with room around the bird for vegetables. We recommend creating a trivet of root vegetables and onions underneath and around the turkey. This will add plenty of flavour to the gravy.

4. Take the chill off before cooking. Remove your turkey from the fridge around 20 to 30 minutes before placing it in the oven. However, with a summer Christmas in Queensland, it’s important to be particularly careful when handling raw poultry in the heat.

5. Cover with foil while cooking. Loosely cover your turkey with foil during cooking, removing it for the final hour to allow the skin to brown.

6. Use a digital cooking thermometer. The secret to knowing when your turkey is cooked is to use a digital cooking thermometer. The recommended internal temperature for cooked poultry is 75°C. You can remove the turkey from the oven when it reaches around 70°C, provided you monitor the temperature as it rests and confirm it reaches 75°C.

Always check the temperature in several different spots in the thigh and breast, using the lowest reading as your guide. If the turkey needs more time, return it to the oven for another 10 to 15 minutes before testing again.

7. Don’t have a thermometer? The traditional method is to push a spoon under the turkey leg so that it pierces the skin (or use a skewer) and collect some of the juices. The juices should run clear, without any traces of blood. If they’re still pink or bloody, return the turkey to the oven as described above. A thermometer is still the most reliable way to check that your turkey is safely cooked.

COOKING A WHOLE TURKEY

Preheat your oven to 180°C.

Remove the turkey from the fridge around 30 minutes before cooking.

Allow approximately 35 minutes of cooking time per kg of turkey.

Cover the turkey loosely with foil while cooking, removing it for the final 30 minutes to allow the skin to brown.

Allow at least 1 hour of resting time before carving.

For example:

• 4kg turkey: 140 minutes (approximately 2 hours 20 minutes)

• 6kg turkey: 210 minutes (approximately 3 hours 30 minutes)

• 8kg turkey: 280 minutes (approximately 4 hours 40 minutes)

ALWAYS CHECK THE INTERNAL TEMPERATURE WITH A DIGITAL COOKING THERMOMETER.

We recommend using a digital cooking thermometer to help avoid overcooking or undercooking your turkey. The thickest part of the breast and thigh should reach a safe internal temperature of 75°C (167°F).

RESTING TIME

Resting your turkey for at least an hour before carving is essential. The temperature will continue to rise as the turkey rests, and the juices will redistribute throughout the meat.

Place the turkey in a warm spot and loosely tent it with foil. It won’t get cold, but it will become juicier and easier to carve.

WHOLE TURKEY SIZE GUIDE

Wondering what size turkey you need for Christmas or Thanksgiving? Use our whole turkey size guide to help choose the right size for your gathering.

Looking for a smaller alternative to a whole turkey? One of our rolled turkey breasts could be the perfect option. See below for more details.

Serving sizes are approximate and based on the turkey being the only protein served.

WHOLE FREE RANGE TURKEY (FRESH OR FROZEN)

A whole free range turkey makes a beautiful centrepiece for your Christmas or Thanksgiving feast, with plenty to share around the table.

4kg: Serves 8–10
5kg: Serves 10–12
6kg: Serves 12–15
7kg: Serves 15–20
8kg: Serves 20–25

PLEASE NOTE:

All turkey sizes are available to order in our stores.

4kg and 6kg turkeys are available to order online for Home Delivery or Click & Collect.

PRE-MADE STUFFING OPTION

Save yourself some time with our homemade Cranberry, Almond & Thyme Stuffing. Simply add stock and melted butter for delicious, easy stuffing. Gluten free.

TURKEY BREAST: COOKING & SIZE GUIDE

FREE RANGE TURKEY BREAST

A roasted rolled turkey breast makes a beautiful centrepiece for your Christmas or Thanksgiving table. It’s a manageable alternative to a whole turkey, which starts at around 4kg. A turkey breast roast also takes up less space in your fridge and oven.

Another bonus? There’s less wastage, and it’s much easier to carve and portion. With no bones, it’s all meat!

Our free range rolled turkey breast is available in the following options:

• Single or double breast

• Stuffed or plain

Each turkey breast is rolled with the skin on and netted, ready to roast.

SEASONAL AVAILABILITY (NOVEMBER & DECEMBER ONLY)

During November and December, our free range rolled turkey breasts are also available stuffed with our homemade Cranberry, Almond & Thyme Stuffing.

SIZE GUIDE

Single Breast (1.5kg): Serves 6
Double Breast (3kg): Serves 12

Serving sizes are approximate and will depend on portion sizes and what else you’re serving.

COOKING GUIDE

1. Preheat your oven to 180°C.

2. Prepare the turkey. Rub the turkey breast with butter or oil and season to taste.

3. Calculate the cooking time. Allow approximately 20 minutes per 500g of turkey breast. Cooking times will vary depending on your oven and the size of the roast. Cover loosely with foil while cooking, removing it for the final 20 minutes to allow the skin to brown.

4. Check the internal temperature. The most reliable way to tell when your turkey breast is cooked is to use a digital meat thermometer. Insert the probe into the thickest part of the meat, avoiding any stuffing where possible. We recommend the fast and accurate Fire Slap Digital Meat Thermometer.

Poultry needs to reach an internal temperature of 75°C to be safely cooked.

5. Rest before carving. Once cooked, transfer the turkey breast to a plate or carving board and cover loosely with foil. Allow it to rest for 10–15 minutes before carving.