We expect only the very best turkey on your table this festive season

Cooking Times

Suggested Cooking Times

We recommend cooking the turkey quickly at a high temperature.
Pre-heat the oven to 230oC/450oF/Gas Mark 8 and cook at this temperature for 30 to 60 minutes depending on size, before reducing the heat to 190oC/375oF/Gas Mark 5. Please lower this temperature by 10oC if using a fan oven.

Finally, remember to rest the turkey before carving and if any extras need to go in the oven, this is a good time as the turkey will stay warm if covered.

Remember ovens vary greatly

Weight(kg)Time (hr)Time + Foil (hr)

Cooking A Crown And Other Joints (Legs)

*Less than 4kg weight?

Cook for 20 minutes/kg and add another 70 minutes cooking time.

*More than 4kg weight?

Cook for 20 minutes/kg and add another 90 minutes cooking time.

Preheat your oven to 190oC (180oC fan assisted)/375oF/Gas Mark 5.

Sprinkle with salt and pepper, cover the breast with strips of bacon or smear the breast/joint with softened butter. Cover loosely with foil but remove for the last 40 minutes to brown the top.

Allow to rest in a warm place so it will be easier to carve.

Cooking Tips

Firstly, remember not to panic!

Cooking your turkey is just like cooking a large chicken.

Our bronze turkeys are tasty and juicy because they have not been intensely reared. Raising them in a grass field naturally allows a small layer of fat to develop under the skin which adds to their flavour.

Our succulent birds cook quickly

E.g. a 4kg turkey takes just 1hour and 50 minutes to cook without foil.

Our leaflet contains easy to follow cooking instructions and the ?pop up? timer which you insert into the breast will prevent you overcooking the bird and being disappointed when it is dry.

Do not stuff the body cavity.

You will need around 225 / 280g of stuffing for the neck cavity of a 4.5 / 5.5kg turkey. If this amount seems inadequate, make double the quantity and cook the rest separately.

The biggest decision is whether to cook your turkey with the breast side down for the first half to three quarters of the cooking time. The advantage to this method is,

it really does help to keep the juices running through the breast meat!