Description
Cooking Guidelines:
REMOVE ANY OUTER PACKAGING PRIOR TO COOKING
Pre-heat oven to 180°C or Gas 5.
Season and baste with butter or olive oil and then add any herbs, fruits and/or stuffings of your choice.
Put the turkey 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, for a total of no less than 60 minutes. Or until the internal temperature reaches 74°C. Optional: Cover turkey loosely with tinfoil. Remove tinfoil for last 20 minutes of cooking time to allow skin to crisp. Recommended: Baste turkey with juices after removing tinfoil.
The turkey will continue to cook, and the temperature will rise while it rests. Juices should run clear when skewered with a fork or knife.
Allow the turkey to rest for at least 20 mins before carving.
(Please note ovens may vary so ensure internal temperatures exceed 74 C or until the juices run clear when you insert a fork deep into joint)
