Appledore Turkey Cooking Tips
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5 Top Tips for the Perfect Roast Turkey

If you haven’t done so already, it’s time to start thinking about Christmas Day, and most importantly, Christmas Dinner! Most family households will enjoy a traditional Roast Turkey, and as this is the most important and highly anticipated part of the day, the pressure is on! Turkey once had a reputation for being dry and flavourless, and generally only eaten on Christmas Day as for the rest of the year, most of us would rather opt for either Lamb, Chicken, Beef or Pork instead.

Here are our 5 top tips for cooking your Turkey to perfection.

  1. How many people are you feeding?

Having too much meat is not a problem as you can enjoy turkey leftovers for days after Christmas, however there is nothing worse than having too little! As a guide from our local turkey experts, here is how many people your turkey will feed;

Size People
5kg – 6 – 8
6kg – 8 – 10
7kg – 10 – 12
8kg – 12 – 14
9kg – 14 – 16
10kg – 16 – 18
  1. Know the weight before cooking

One of the most important things to consider when it comes to cooking your turkey is the weight. Turkey can easily be overcooked leaving it dry and flavourless, so cooking your turkey for the correct about of time is key.

Size Without Foil With Foil
5kg 2hrs 10 2hrs 55
6kg 2hrs 30 3hrs 15
7kg 2hrs 50 3hrs 40
8kg 3hrs 10 4hrs
9kg 3hrs 30 4hrs 25
10kg 3hrs 50 4hrs 45
  1. How big is your oven?

It may sound silly but it is definitely something to think about. Is your baking tray big enough and more importantly, will it all fit in your oven!

  1. Add extra flavours

Layer some strips of bacon over the breast area or rub butter in between the skin. This will add plenty of extra flavour and make the breast meat much more succulent, juicy and tender. Also, don’t forget the stuffing! This also helps in making the meat more tender in addition to lots of extra added flavour.

  1. Don’t forget to rest!

The turkey that is! This is probably the most important part of the whole process. Rest your turkey for a good 30 – 40 minutes (or longer if you can) before carving. This allows the meat to really absorb all the juices, leaving it exceptionally succulent and tender, and cooked to perfection!