How to cook your Turkey
Our Turkeys will cook in half the time because of the extra intramuscular fat which is not present in a standard bird!
Our turkeys are moist and succulent when cooked due to the extra intramuscular fat they have from being slow grown and cook quicker than standard birds because of this.
We recommend to everyone who cooks our turkeys to use your handy thermometer in partnership to our timings as you don't want to overcook your bird or else it will go dry!
How to cook your Turkey:
- Take your turkey out of the fridge 30 mins before cooking
- Heat oven to 180°C - All ovens vary so we recommend to use a thermometer to track the cooking of your turkey.
- Our turkeys cook quicker then standard birds because of they have a higher level of intramuscular fat unlike standard birds. So make sure to check your turkey with a thermometer from half way through cooking.
- Take your turkey out of the oven once it hits 60°C, the temperature will continue to climb to 65°C while resting.
- Rest the bird for 30 mins - Don’t be tempted to cover it, it won’t go cold, it will continue to cook. Resting is important because it helps tenderise the meat.
| Weight | Approx. Cooking Time |
| 3-3.9Kg | 1 1/2 Hours |
| 4-4.9Kg | 1 3/4 Hours |
| 5-5.9Kg | 2 Hours |
| 6-6.9Kg | 2 1/4 Hours |
| 7-7.9Kg | 2 1/2 Hours |
| 8-8.9Kg | 2 3/4 Hours |
| 9-10Kg | 3 Hours |
*These timings are only a guide and can differ due to everyone's oven being slightly different.