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Cooking Your Turkey
As it is now law to weigh all items in metric, it follows that the cooking times are calculated on the time per
kilogram at a given temperature.
The UK Metric Association (UKMA) recommends a roasting time of 40 minutes per kg at 190 °C, Gas 5.
Roasting times for a turkey, stuffed or unstuffed
4 kg: 2
1/2 hours at 190oC, 375oF, gas mark 5
5 kg:
3 1/4 hours 190oC, 375oF, gas mark 5
6 kg: 4
hours at 190oC, 375oF, gas mark 5
7 kg: 4
1/2 hours at 190oC, 375oF, gas mark 5
8 kg:
5 1/4 hours at 190oC, 375oF, gas mark 5
9 kg:
6 hours at 190oC, 375oF, gas mark 5
10 kg: 6
1/2 hours at 190oC, 375oF, gas mark 5
These times are approximate, depending on your oven and how often you open the door to baste.
Weight is the total weight, including any stuffing you may have used.
How
do you know when it’s done?
Insert
a skewer into the thickest part of the thigh. The juices should run clear with no sign of pink. If you’re at all unsure,
return the turkey to the oven for another 30 minutes.
Resting
Once
your turkey is cooked, it’s important to let it rest for at least 30 minutes or longer. This gives you time to finish
roasting the vegetables in the oven and any other last-minute jobs. Cover it loosely with foil and keep in a warm place. Strain
the juices and add to the gravy.
Meat Thermometer
If
you have a meat thermometer, your turkey is cooked when it reaches the following temperatures at certain parts of the bird.
Internal temperature for cooked
turkey breast (the deepest part) 77°C (170°F)
Thigh (in the inner thigh near breast) 82°C (180°F)
Stuffing (centre
of stuffing) 71 - 74°C (160° - 165°F)
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