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1. Pre heat the oven to 220 C/425 F/ Gas Mark 7

2. Place two large sheets of foil across the roasting tin, one lengthways and one width ways

3. Place the turkey on its breast in the centre of the foil & loosely wrap the turkey in a parcel, allowing plenty of space between the flesh & foil.

4. Place the turkey in the hot oven and cook for 30 – 60 minutes (depending on size) before reducing the heat to 190 C/375F / Gas Mark 5. 

5. About 30 minutes before the end of cooking (see table below) open the foil & carefully turn the bird onto its back to brown the breast.

6. To check if your turkey is fully cooked, pierce the thickest part with a skewer. If the juices run golden & clear it is ready, but if they run pink continue cooking. Pop up timers are a useful guide but you should still use the skewer test.

7. Transfer the turkey to a large plate & allow to rest for 30 – 50 minutes before carving. Don’t worry about the turkey going cold; it will retain it’s heat and is an important step to help tenderise the meat.

*Remember the oven ready weight refers to the stuffed prepared bird.

Oven Ready Weight*Approx Cooking Time
4kg2h 35
5kg2h 55
6kg3h 15
7kg3h 40
8kg4h 00
9kg4h 25
10kg4h 45
11kg5h 00

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