How Long To Cook A Turkey? - CLT Livre

How Long To Cook A Turkey?

How Long To Cook A Turkey

How long do you cook a turkey for per kg?

You will need: 1 large roasting tray GET AHEAD 1. Check the main turkey cavity for the bag of giblets; if they’re in there, remove and tip them into your roasting tray, discarding the bag. The added flavour they’ll give your gravy will be incredible – trust me.2.

Peel the onions, wash the carrots and roughly chop with the celery or the leek tops, then add to the tray with the unpeeled garlic cloves.3. Place your stuffing in the neck cavity, then pull the skin back over it and tuck it under the bird. You’ll get a good contrast between the soft, juicy stuffing here inside the turkey, and the crispier stuff you can bake separately in a dish.4.

Place the softened butter on a board and press down with your hands. Pick over 3 sprigs of thyme, finely zest ½ a clementine and season with sea salt and freshly ground black pepper, and scrunch all together to make your flavoured butter.5. Halve the clementines and place in the main turkey cavity with the remaining thyme – not filling it too full allows hot air to circulate, cooking the bird from the inside out and from the outside in.6.

Get your turkey and use a spatula to work your way between the skin and the meat. Start at the side of the cavity just above the leg and work gently up towards the breastbone and towards the back so you create a large cavity. Pick up your butter and push it into the cavity you’ve created. Use your hands to push it through the skin right to the back so it coats the breast meat as evenly as possible.

Do the same on the other side.7. Drizzle the turkey all over with 1 tablespoon of olive oil and generously sprinkle from all sides with salt and pepper.8. Cover the turkey snugly with tin foil and place it on top of the trivet in the tray. ON THE DAY 1.

Take your turkey out of the fridge 1 hour before it’s due to go in the oven.2. Preheat the oven to 180°C/350°F/gas 4.3. You want to cook a higher-welfare bird for 25 to 30 minutes per kg and a standard bird is 35 to 40 minutes per kg. For a 7kg bird, cook it for just under 3 hours, basting several times with all the lovely juices in the tray and covering with foil when beautifully golden brown.4.

The simplest way to check it’s cooked is to stick a knife into the thickest part of the thigh – if the juices run clear, it’s done.5. Use heavy-duty tongs to lift up your bird so all the juices run from the cavity into the tray, then transfer the turkey to a platter and leave to rest for up to 2 hours while you crack on.

You can cover it with a double layer of tin foil and a clean tea towel to keep warm, if you like.6. Skim away the fat from the turkey tray, save it in a jar, and leave to cool. When cold, transfer to the fridge for cooking with at a later date. CARVING THE TURKEY 1. Once the turkey has rested, it’s time to carve.

There are two ways you can do this.2. The first method is to remove the wings, slice the skin beside the legs, then pull out and chop the legs off. You can either slice or pull this brown meat – it’s so tasty. Keep it warm while you move on to the breast meat.

Use the full length of the knife in a nice smooth action to slice through the breast meat, transferring it to a platter as you go.3. Alternatively, remove the leg as above, then feel where the backbone is and cut with the length of your knife all the way down beside it until you hit the carcass. You can then lift the whole breast off the bone.

Remove to a board and slice.

Is it better to cook a turkey at 325 or 350?

You can typically roast a turkey anywhere between 325 and 375, so 350 should not be an issue. AllRecipes provides cooking times for an oven set at 350. Note that a stuffed turkey will take longer to cook.4 1/2 hours is longer than than most references indicate for a 9 pound turkey at 325.

  • If you have successfully made this recipe in the oven you are planning to use, you may want to budget in an extra 30-60 minutes.
  • I have found that the easiest way to keep track of the the status of the poultry is to place a leave-in meat thermometer into a thigh (but not next to the bone).
  • The thermometer probe will stay in the meat and measure the internal temperature as it cooks.

The turkey is done when the internal temperature of the thigh reaches 160 (FDA recommends 165) and the juices are clear when slicing the thigh. answered Jan 29, 2012 at 14:44 1

If you pull the turkey out of the oven and tent it at 160, carry-over cooking will easily get you to 165. Dec 25, 2015 at 8:31

How long per pound do I cook my turkey?

The Simplest Way to Cook a Turkey – 1. Thaw your turkey. The ideal place to thaw a frozen turkey is in the fridge, which can take up to a week, depending on the size of the bird. Here’s how long it takes a typical turkey to thaw in the fridge:

4–12 pounds: 1 to 3 days12–16 pounds: 3 to 4 days16–20 pounds: 4 to 5 days20–24 pounds: 5 to 6 days

If you’re short on time, there are other, faster ways to thaw a turkey, but thawing it in the refrigerator is your best bet when it comes to safe kitchen practices. For tips on preparing a turkey for Thanksgiving, click on our guide: 2. Temper your turkey. When the time arrives to cook your bird, take the now-thawed turkey out of the fridge and set it on a rack at room temperature for an hour to take the chill off and dry out the skin. (This can be the same rack you plan to use to roast your turkey; there’s no need to dirty another dish.) Your roasting rack should allow the bottom of the turkey to sit at or just below the top of the pan.

No roasting rack? A heavy-duty cooling rack set inside a half-sheet pan works too.3. Prep your oven. Position your oven rack on the lowest rung and set the oven to 350°F, Some recipes have you start roasting the turkey at a high oven temperature for a brief period before lowering the heat for the duration.

The belief is that the high heat “sears” the bird and the low heat gently roasts, yielding a bird that’s more moist and succulent, but we haven’t found that this makes a huge difference. Plus, the skin gets browned very quickly (often too quickly). Steady heat means not having to check the oven so frequently, leaving you free to do other things, like prep your mashed potatoes and other Thanksgiving side dishes,4.

Butter your turkey. Set your turkey breast side up on the roasting rack and rub room-temperature salted butter—or your favorite flavored compound butter —all over it. (For a 12- to 14-pound turkey, you’ll need about ½ cup of butter,) Slowly work your fingers under the skin, starting at the neck, being careful not to tear the skin or separate it completely at the large cavity.

Rub most of the butter under the skin, a little inside the large cavity, and the rest over the skin.5. Season your turkey (if necessary). If you’ve chosen to brine your bird (via a wet or dry brine ) you can skip this final seasoning. For kosher turkeys, which are already salted, there’s no need to salt the cavity, but you will want to salt the skin. 6. Stuff the neck cavity but not the main cavity. Sounds random, we know. But stuffing the neck cavity (not the large cavity) with a halved apple—placing the cut side against the turkey’s flesh with the rounded side facing out—helps buffer the breast against heat and protects it from overcooking.

You might be interested:  How To Split Screen On Ipad?

But don’t fill the main cavity with stuffing —it’ll only slow down your cooking time. Instead, prep your stuffing recipe in a casserole dish and bake it on the side.7. Add some aromatics. Not stuffing your turkey means there’s room in the cavity for aromatics, which will add flavor and aroma to the bird and add complexity to the pan drippings used to make gravy.

Try placing onion quarters, celery stalks, parsley, thyme, and other fresh herbs inside the turkey before roasting. You can also place some aromatics right in the roasting pan, under the rack. These will caramelize in the more direct heat, perfuming the meat and further flavoring the drippings.

Add a few halved shallots, sliced carrots, and some celery. Whether you choose to add aromatics or not, pour 2 cups of water into your roasting pan to prevent those drippings from burning.8. Cover (and then uncover) the turkey. Loosely cover the bird with aluminum foil, shiny side out (to deflect heat) at the very beginning of roasting.

Tenting with foil keeps the skin from getting too dark too soon. Remove the foil about halfway through cooking to let the skin brown.9. Skip the basting. Some traditional recipes call for basting the turkey, ostensibly to moisten and flavor the bird. We’ve found that opening the oven door too often lets too much heat escape, lengthening the cooking time.

Additionally, squirting or brushing broth onto the skin will prevent it from browning evenly and can cause it to lose any crispness it might achieve. The better way to ensure a moist bird is to dry-brine it before cooking.10. Calculate turkey cooking time and temperature. The simplest way to figure out turkey roasting times is to calculate 13 minutes per pound at 350°F for an unstuffed turkey (that’s about 3 hours for a 12- to 14-lb.

turkey), or 15 minutes per pound for a stuffed turkey. Check the temperature about three quarters of the way through that time, and then again every 10 minutes, and roast until the temperature reads 165°F (or 150°F as the case may be; more on that below ) when checked at the thickest part of the thigh meat and the thickest part of the breast meat.

How long to cook a turkey at 350 per kg?

Approximate Timetable for Roasting a Turkey in a Convection Oven 300°F (149°C) –

Cooking Temperature Weight Unstuffed Estimated Cooking Time Weight Stuffed Estimated Cooking Time
300ºF 14-18 lbs. 2¼ – 2½ hours 14-18 lbs. 2½ – 3 hours
300ºF 18-22 lbs. 2½ – 3 hours 18-22 lbs. 3 – 3½ hours

How many hours for 5kg turkey?

Method –

  1. If you’re worried about cooking the perfect Christmas turkey because you’re afraid you’ll get it wrong, don’t be. This recipe is nice and simple and will help you achieve brilliant results for your Christmas meal.
  2. Take your turkey out of the fridge about an hour before you’re ready to cook it so it comes up to room temperature before roasting. Give it a good rinse then pat it dry with some kitchen paper, making sure you soak up any water in the cavity. Drizzle the meat with a good lug of olive oil, add a few good sprinkles of salt and pepper and then rub this seasoning all over the bird, making sure you get in to all the nooks and crannies.
  3. Preheat your oven to full whack then get started on your stuffing. Pour a lug or two of olive oil into a large pan on a medium heat and fry off your chopped onion for about 10 minutes or until softened. Stir in a good pinch of salt and pepper, the ground nutmeg and your chopped sage leaves, then continue to fry and stir for another minute or two.
  4. Spoon the onion mixture into a large bowl and let it cool completely. Once cooled, add your pork mince and breadcrumbs and use your hands to really scrunch everything together. Once it’s mixed really well, bring the stuffing together into a ball, then cover and chill until you’re ready to stuff your turkey.
  5. Pull the skin at the neck-end back so you can see a cavity and push about half of your stuffing inside your turkey. Not too much: you don’t want to pack it so tightly it slows down the cooking. Once done, pull and fold the skin over the opening and tuck it under the bird so it looks nice.
  6. Turn the turkey around and drop a few small pieces of stuffing into the larger cavity along with your clementine halves and a few sprigs of rosemary. Place your roughly chopped veg in the bottom of a roasting pan and lay your turkey on top. Cover the turkey with tin foil then put it in the hot oven and immediately turn the temperature down to 180°C/350°F/gas 4. Cook for about 35 to 40 minutes per kilo. The 5kg bird in this recipe will take about 3 to 3½ hours.
  7. Check on your turkey every 20 minutes or so and keep it from drying out by basting it with the lovely juices from the bottom of the pan. After 2½ hours, remove the foil so the skin gets golden and crispy.
  8. When the time is up, take your turkey out of the oven and stick a small sharp knife into the fattest part of the thigh. If the juices run clear and the meat pulls apart easily, it’s ready. If not, pop the turkey back in the oven to cook for a bit longer then check again. When you’re confident it’s cooked, rest the turkey for at least 1 hour, preferably 2 hours for bigger birds. Meanwhile you can get your veg and gravy ready.

How long to cook a 4kg turkey per kg?

How to cook a turkey – Basic recipe

  • 1 free-range turkey (5kg will feed eight people)
  • 50g butter
  • seasoning
  1. Heat the oven to 180C/160C fan/gas 4.
  2. Smear the butter all over the turkey and season with salt and pepper.
  3. Put in a roasting tin, breast-side up, and roast for 40 mins per 1kg for the first 4kg, then 45 mins for every 1kg over that weight, or until the internal temperature reaches 65-70C. For a turkey of this weight, the cooking time should be 3½-4 hrs. The turkey will continue to cook and the temperature will rise while it rests.
  4. Remove the turkey from the oven and rest in a warm place for 30-45 mins – don’t skip this step as the juices won’t be reabsorbed back into the turkey and will run out if you carve it straightaway. Don’t cover the turkey too tightly if you want the skin to stay crisp, but keep it warm.
  5. Before serving the turkey, check that the meat is steaming hot throughout, there is no pink meat visible and when you cut into the thickest part of the meat, the juices run clear.

For accurate timing, always weigh your turkey after it has been stuffed. If it’s very large, you may need to use bathroom scales.

Is turkey done at 165 or 180?

What Temperature to Cook Turkey We’re sorry, there seems to be an issue playing this video. Please refresh the page or try again in a moment. If you continue to have issues, please contact us, The best way to ensure that your Thanksgiving turkey stays delicious and moist is by cooking it at the right temperature and taking it out at the correct temperature. Cook your turkey at 325 degrees F for most of the cook time; in the final 45 minutes, remove the foil tent from the turkey, increase the oven temperature to 425 degrees F and baste the bird with butter.

The initial lower oven temperature cooks the turkey through evenly. Cranking the oven temperature up at the end when the foil is removed achieves crispy, golden skin. Starting about 30 minutes earlier than your, begin checking the internal temperature at regular intervals. To do so, carefully remove the roasting pan with the turkey from the oven and set it on the stovetop or counter.

(Make sure to close the oven door behind you so the heat doesn’t all escape!) Find the crease where the turkey leg attaches to the breast and insert your thermometer down into the meaty part of the thigh. If you feel the thermometer hit a bone, pull it out a little bit or readjust the position slightly so that it is no longer touching it, as it will give you a false reading.

  • Hold the thermometer still until the numbers stop increasing.
  • If it is not ready, return it to the oven.
  • According to the Department of Agriculture, a turkey must reach 165 degrees F to be safe, but you can take it out of the oven as low as 160 degrees F because the temperature will rise at it rests.1.

The best thermometer to Use: Use a digital, instant read thermometer for the most-accurate results.2. Remove the turkey from the oven to take its temperature: Carefully take the turkey out of the oven and set it on the counter or stovetop, closing the oven door.

Leaving the oven door open causes the temperature to drop and could prolong your cooking time.3. Insert the thermometer into the right place: Hold the thermometer perpendicular to the bird and insert it into the crease where the leg and breast meet, deep into the center of the meatiest part of the thigh, making sure it is not touching the bone.4.

Read the thermometer correctly: Hold the thermometer still until the numbers stop. If the temperature is between 160 and 165 degrees F, the turkey is done. Related Links: : What Temperature to Cook Turkey

Is 350 too high to cook a turkey?

How to Tell When Turkey Is Done – First things first, the USDA advises that you cook a whole turkey to 165 degrees all the way through as measured with a meat thermometer. Every bird is different, so it’s best to keep a thermometer on hand to check the internal temperature for doneness.

Is it safe to cook a turkey at 250 degrees?

It is not safe to cook any meat or poultry in an oven set lower than 325 °F.

Can I let my turkey rest for 2 hours?

How Long Is It Safe for Turkey to Rest at Room Temperature? Thanksgiving is all about the food, and with all that cooking and planning, timing is everything — especially when it comes to the, Once that turkey is cooked, have you ever thought about how long it can actually sit at room temperature? Many families leave their bird sitting out on center stage (or just on the stove) before and for the duration of the several-hour meal, which isn’t the safest way to eat it.

Here’s a look at the guidelines for keeping your turkey dinner safe. First, you want to make sure you cook your turkey to an internal temperature of 165 degrees F (check the temp in at least two places with a to ensure both white and dark meat are cooked through). Once your turkey is cooked and cooled to room temp, you want to refrigerate the bird at 40 degrees Fahrenheit or eat well within two hours of removing the bird from the oven.

For hot, juicy meat, you want your turkey to be ready 15 to 20 minutes before you begin your feast. This will allow about 15 to 20 minutes for the turkey to rest before you slice it. To store turkey, slice the meat into smaller cuts about two to three inches in size, so they will cool quickly, and place in a resealable container.

  • Leftovers can be stored for about four days or frozen for up to two months and should be reheated to 165 degrees Fahrenheit before serving.
  • Leaving cooked turkey out for a few hours can be cause for concern.
  • Bacteria thrive at temperatures between 41 to 140 degrees Fahrenheit, which is exactly where room temperature falls.

Bacteria can be introduced onto your turkey if it is not cooked properly, by other raw foods through cross-contamination, or by humans. According to the Centers for Disease Control (CDC), the bacteria Clostridium perfringens grows in cooked foods that are left at room temperature.

  1. It’s the second most common bacterial cause of foodborne illness.
  2. Symptoms such as vomiting and abdominal cramps appear within 6 to 24 hours after eating.
  3. Outbreaks of Clostridium perfringens occur most often in November and December.
  4. Many of the outbreaks are related to holiday foods like turkey and roast beef.

Food poisoning tends to result when numerous practices aren’t followed. When it comes to your Thanksgiving turkey, remember to do the following:

Defrost your turkey in the refrigerator at 40 degrees Fahrenheit or below for several days before you will be preparing it. Defrost the turkey in a large pan to avoid cross-contamination and the juices dripping in the fridge. Brine your turkey in the fridge. If you choose to stuff your turkey, do so lightly and don’t over pack it. You can also choose to cook the turkey and stuffing separately. Cook the turkey properly. Cooking time of your turkey varies by weight — find approximate cooking time for your bird, Use a to measure the internal temperature of cooked turkey which is 165 degrees Fahrenheit.

Toby Amidor, MS, RD, CDN, is a registered dietitian and consultant who specializes in food safety and culinary nutrition. She is the author of, *This article was written and/or reviewed by an independent registered dietitian nutritionist. Related Links: : How Long Is It Safe for Turkey to Rest at Room Temperature?

Do you put water in bottom of roasting pan for turkey?

Season The Turkey – First, you’ll need to place the onions, celery and carrots in the bottom of a roasting rack, then place the rack on top. Place the turkey breast side up on top of the roasting rack. Tuck the wing tips under the body of the turkey, this will help stabilize the turkey when carving, plus it makes it easier to carve the breast. Tie the legs together with butcher twine. Brush the turkey with the butter mixture generously over the entire turkey. Use all the butter. Next, you’ll want to season it with salt and pepper all around. Make sure to season a bit inside the cavity as well. You can pour a little of water in the bottom of the roasting pan, but keep in mind the turkey will release drippings as well as it cooks.

Do you cover a turkey when cooking?

The Best Way to Cover Your Turkey While It Cooks By Heath Goldman for Food Network Kitchen Heath Goldman is a culinary editor at Food Network. Here’s the thing about : Everyone has an opinion on the best way to pull off a showstopper. Some people are devotees to deep-fried or even grilled birds.

But if you’re going the traditional route, you’ll want to roast your turkey. And if you’re roasting a whole bird in the oven, you’ll want to make sure it emerges moist and golden. To achieve that balance, the ideal is to let the bird spend time both covered and uncovered: We recommend covering your bird for most of the cooking time to prevent it from drying out, then removing the cover for the last 30 minutes or so to allow the skin to crisp.

There are a few different schools of thought about the best way to cover a turkey. Some people are devoted to cooking turkey in a big roaster with a lid. Others advocate a roasting pan and tinfoil or cheesecloth. Because there’s more than one way to — er — skin a turkey, no method is wrong.

Each can yield gorgeous, crispy-skinned succulent results. We’re here to add a little clarity to the conversation by walking you through the pros and cons of each. Although turkey roasters are not as common as they once were, many supermarkets still carry them. Typically oval-shaped, lightweight and enameled, the inexpensive vessels come with tight-fitting lids.

If you’re in the market for one, make sure to check the roaster’s capacity; the label will usually say the largest size of turkey it can accommodate. It’s important to make sure your turkey will fit without touching the lid. Here’s the beauty of covered roasters: They roast and braise your turkey at the same time, making for mind-blowingly moist results.

  • Recipes that instruct you to cook your turkey covered will often tell you to add a cup of liquid (water or broth) halfway through roasting.
  • The water will gently steam your bird.
  • Just make sure you uncover the lid about 30 minutes before the turkey’s done roasting so the skin has a chance to get crispy.

Many recipes today will instruct you to cook your bird in a roasting rack tented with foil. Because roasting racks have shallower sides than roasters, more hot air can circulate around the turkey and make for extra-crispy skin. Covering the bird with foil mimics what a roaster lid would do — it traps steam and moistness so the turkey doesn’t dry out — all the while allowing the skin to crisp up.

Some recipes will instruct you to cover up the turkey breast instead of the whole bird because it cooks more quickly than the dark meat and is prone to drying out. In either case, you’ll usually remove the foil tent during the last 30 minutes of roasting time to encourage the crispiest skin possible.

We’ve found that covering a turkey in foil yields much moister results than roasting it without foil, and we favor simply covering up the breast to even out cooking time. Some people swear that roasting a turkey breast-side down and flipping it halfway through achieves the same results as a foil covered breast.

  1. However, it’s pretty darn hard to flip a heavy, piping-hot bird.
  2. And sometimes the roasting rack can leave marks or indentations on the breast that detract from a stunning centerpiece presentation.
  3. Finally, you can also cover your bird in several layers of cheesecloth soaked in butter, herbs and perhaps even a little bit of wine (again, removing it during the last 30 minutes).

Cheesecloth turkeys are delightfully moist with crispy skin, although cheesecloth can be expensive and hard to find, as well as messy to apply once it’s wet with melted butter — and there’s a small risk that it’ll start smoking in the oven. At the end of the day, roasting your turkey in a covered roaster will most likely yield the moistest meat out of the three techniques above, while roasting it in a roasting pan covered in foil or cheesecloth will probably make for crispier skin.

How long do you cook a 5.31 kg turkey?

Roasting times for an unstuffed turkey: 10–12 lb (4.5–5.5 kg) 3–3 1/4 hours.12–16 lb (5.5–7.25 kg) 3 1/4–31/2 hours.16–20 lb (7.25–9.0 kg) 3 1/2–4 1/2 hours.

What is the best temperature to cook a turkey?

The Professional Method: 425°F, then 350°F – This method requires a little more attention, but it pays off in the end. Compared to the other method mentioned, this cooking process is faster and creates a crispy golden exterior and a tender meat that naturally retains more of its moisture.

How long to cook a 5 7kg turkey?

Roasting Times for Whole Turkey: –

Weight Unstuffed Stuffed*
7 – 11 lbs (3- 5 kg) 2 ½- 3 hrs 3 – 3½ hrs
11- 15 lbs (5-7 kg) 3 – 3 ½ hrs 3 ½- 4 hrs
15 – 20 lbs (7- 9 kg) 3 ½ – 4 hrs 4 – 4½ hrs
20-24 lbs (9-11 kg) 4-5 hrs 5-5 ½ hrs

Times are approximate. Use a meat thermometer to gauge doneness.

What temperature is a 5.5 kg turkey done?

This handy chart makes roasting easy at any size. Tent turkey with foil. Roast in 325°F (160°C) oven, removing foil for last hour, until thermometer inserted in thickest part of thigh reads 185°F (85°C). For convection oven, reduce time by 25 per cent. Bake stuffing in separate dish while turkey is standing, since stuffing in the bird may not have time to reach safe temperature in convection oven.

How long to cook turkey at 180 degrees?

How to cook a smaller turkey, boned and rolled turkey, or turkey crown – If you are cooking a small turkey, a boned and rolled turkey, or a turkey crown, the oven should be 180°C / 350ºF / Gas Mark 4 and you should allow 20 min per pound (lb) plus 20 minutes.

  • If your butcher is preparing the joint for you, make sure you find out how much the joint weighs when you are buying it.
  • Do keep in mind that even when ovens are at the right temperature, opening and closing the oven door, or having other items in the oven, may mean you need extra cooking time.
  • Remember to check that the turkey is properly cooked before serving.

If you have a meat thermometer, the thickest part of the turkey should read 75ºC when it is safe to eat. If you do not have a meat thermometer, prick the thickest part of the joint with a skewer and make sure that the juices run clear, the turkey is piping hot the whole way through and there is no pink meat left.

How many people will a 4kg turkey feed?

How much turkey per person? – An average portion of cooked turkey meat per person should be 140-175g, but as you tend to buy turkey as a whole bird it’s easiest to use the turkey guide below. The meat-to-bone ratio will vary depend on the breed of turkey so bear this in mind as well, and if budget is tight, big up the sausages, stuffing balls and veg, and go easy on the turkey.

A turkey crown (2-2.5kg) will feed 6 people.A small turkey (3-4.5kg) will feed 6-8 people.A medium turkey (4-5kg) will feed 8-10 people.A medium-large turkey (5-5.5kg) will feed 10-12 peopleA large turkey (6-6.5kg) will feed 12-15 people.

How do you keep turkey moist?

How To Stop Your Turkey Going Dry, According To A Michelin-Star Chef There’s nothing worse than a dry, flavourless, Yes, your turkey is the star of the show, the pièce de résistance, the dish that everyone has been waiting for. So, there is always going to be that guaranteed pressure to get it right. Basically, in the words of Ru Paul, “whatever you do, don’t f*ck it up.”

  • Michelin-starred, celebrity Chef Tommy Banks, owner of, and premium at-home delivery service, reveals that the best way to avoid this mistake is to cook the breasts and thighs separately.
  • In short, because the brown meat has a longer cooking time than the breast, it’s best to separate the two so that the thighs can have a longer cooking time while the white meat rests.
  • “When roasting the whole bird, the key is to cook the legs longer than the breast,” Tommy says.

“Once the breast is cooked, remove the bird from the oven, remove the legs and then put them back in. This stops the breasts drying out.”

How many people does a 7 kg turkey feed?

Size : –

Work out how many people you’re going to be feeding and select your turkey accordingly.Whole turkeys come graded by size and weight. A 4-5kg bird will serve 6-7, a 5-6kg one will do 8-10 and a 6-7kg turkey will feed 10-12.

How long to cook an unstuffed turkey per kg?

Roasting times for an unstuffed turkey: 6–8 lb (2.7–3.5 kg) 2 1/2–2 3/4 hours.8–10 lb (3.5–4.5 kg) 2 3/4–3 hours.10–12 lb (4.5–5.5 kg) 3–3 1/4 hours.12–16 lb (5.5–7.25 kg) 3 1/4–31/2 hours.

How long to cook a 5kg unstuffed turkey at 350?

Turkey roasting chart:

SERVINGS WEIGHT UNSTUFFED
4 to 6 10 – 12 lb (4.5 – 5.5 kg) 3 – 3-1/4 hours
8 to 10 12 – 16 lb (5.5 – 7 kg) 3-1/4 – 3-1/2 hours
12 to 16 16 – 22 lb (7 – 10 kg) 3-1/2 – 4 hours

How much does a 7kg turkey feed?

6 tips to the perfect Christmas turkey If you haven’t already, now is the time to order your Christmas Check out our top turkey tips to make sure you buy the right sized bird, and cook it to perfection.1. Work out how many people you’re going to be feeding and order your turkey accordingly.

  • Sounds obvious, but you’d be amazed how many people buy a bird three times the size they need and end up eating leftovers until the New Year.
  • A 4-5kg bird will serve 6-7, a 5-6kg one will do 8-10 and a 6-7kg turkey will feed 10-12.
  • If you’re catering for 6 or less, you might want to go for a crown joint rather than a whole bird – a 1.5-2kg turkey crown will serve 3-5, and a 2-2.5kg crown will feed 6-8.2.

Check that your turkey fits both your roasting tin and the oven before Christmas Day. If necessary, you can remove the legs (joint it just as you would a chicken) and roast them separately.3. Weigh your bird – with any stuffing – on Christmas Eve and calculate your cooking time.

  1. The has an excellent guide to cooking times and temperatures.4.
  2. To ensure your turkey stays juicy.
  3. Either smear plenty of butter between the skin of the breast and the meat itself, or cover the breast with streaky bacon or buttered foil during roasting.
  4. If covering with foil, remember to remove it for the last 30 minutes of cooking so the skin has a chance to brown and crisp up.5.

Let your turkey rest for at least 20 minutes after cooking.to allow the juices to redistribute through the meat. Keep it in a warm place, loosely covered with foil and it can happily sit for as long as it takes you to cook the roast potatoes (turn the oven up high as soon as you take the bird out) and make the gravy.6.

How long to cook a turkey per kg Jamie Oliver?

Method –

  1. Click here for how to prep your bird.
  2. Preheat the oven to 180ºC/350ºF/gas 4.
  3. You want to cook a higher-welfare bird for 25 to 30 minutes per kilo, and a standard bird for 35 to 40 minutes per kilo. Higher-welfare birds generally have more intramuscular fat, which means they cook quicker than standard, lean birds. If you’ve got a 7kg bird, like I had here, do it for just over 3 hours, based on the guideline timings above.
  4. Just under 1 hour before the time is up, get the tray out of the oven and remove the tin foil.
  5. Cover the bird with your rashers of bacon, stretching and weaving them into a criss-cross pattern however you like. Return the turkey to the oven for the remaining time, or until golden and cooked through.
  6. The simplest way to check it’s cooked is to stick a knife into the thickest part of the thigh – if the juices run clear, it’s done. If you’re worried, use a meat thermometer. You want to reach an internal temperature of 65ºC for a top-quality bird, such as Paul Kelly’s turkeys, or 70ºC for a supermarket higher-welfare or standard bird.
  7. Use heavy-duty tongs to lift up your bird so all the juices run from the cavity into the tray, then transfer the turkey to a platter, cover with a double layer of tin foil and a clean tea towel, and leave to rest for up to 2 hours while you crack on.
  8. Use your tray of trivet veg and juices to make your gravy. Place the turkey tray over a medium heat on the hob. Skim away most of the fat from the surface into a jar, cool, and place in the fridge for tasty cooking another day.
  9. Stir the flour into the tray, mashing up all the veg and scraping up all the sticky bits from the base. Pour in up to 2 litres of boiling kettle water and simmer until the gravy is the consistency of your liking, then stir in the cranberry sauce.
  10. Strain the gravy through a coarse sieve, pushing all the goodness through with the back of a spoon, then season to perfection.
  11. Keep warm over the lowest heat until needed, adding any extra resting juices from the turkey before serving.