Skip to content

Recipes

More

Roast turkey

 0 rating

Prep Time:10 mins

Cooking Time:240 mins

Serves:9 Adults

Roast turkey

It's hard to beat a traditional roast turkey dinner, especially at Christmas and it's not as difficult to prepare as you might think. Follow our simple instructions to cook your turkey to perfection!


Ingredients

  • 6 kg turkey, giblets removed
  • 1½ tablespoon of butter

Method

  1. If you are using a frozen turkey, make sure it is completely defrosted before roasting. Remember to handle your turkey as little as possible, and wash your hands thoroughly as well as any surfaces that come into contact with raw poultry and most importantly, don't wash your turkey.
  2. Remove the giblets from the cavity of the turkey
  3. Preheat the oven to 180°C / 350F / Gas mark 5
  4. While the oven is heating, melt the butter in a pan, careful not to burn it
  5. Place the turkey on the roasting tray
  6. Baste the turkey with the melted butter
  7. Cover the whole turkey loosely with tin foil and place in the hot oven
  8. Baste the turkey every hour with the juices coming out of it
  9. About half an hour before the end of the cooking time, remove the foil to allow the turkey skin to brown and become crisp. If the skin is already brown, keep the foil on the turkey to keep it moist
  10. Using a fan assisted preheated oven at 180°C your unstuffed 6 kg turkey will be cooked in 4 hours. To check cooking times for different weight turkeys and stuffed turkeys use our Turkey cooking time calculator
  11. Check that the bird is cooked by ensuring that there is no pink meat left, the juices run clear when the thickest part of the thigh and breast meat are pierced with a clean fork or skewer and that it is piping hot all the way through. If the bird is stuffed check that the centre of the stuffing is piping hot as well before serving

What you will need

  • Baking tray

"Remember to store any leftover turkey in your fridge!"

Safefood Logo

Sign up for our latest healthy eating and recipe updates.

Safefood logo

The site content is redirecting to the NI version.

Confirm