Booths Free-Range Bronze Turkey 5.5kg - 5.99kg

Oven: All appliances vary, these are guidelines only. A pop up timer is also provided as an indicator of correct cooking temperatures, insert the timer into the thickest part of the bird. Once the timer pops up, check that the juices run clear. Oven. Remove the bird from the packaging and allow the bird to reach room temperature before cooking, this should take approximately 2 hours. Preheat oven to 180⁰C / Fan 160⁰C / Gas Mark 4. Place the bird breast down in a large roasting tray and place in the middle of the oven for the time shown below for the weight of the bird.

Turkey Crown Weight 3-3.5kg Cooking Time 1 hour 45 minutes

Whole Turkey Weight 4-4.99kg Cooking Time 2 hours

Whole Turkey Weight 5-5.99kg Cooking Time 2 hours 15 minutes

Whole Turkey Weight 6-6.99kg Cooking Time 2 hours 30 minutes

Cooking the bird upside down will keep the breast meat moist as the fat on the back of the bird trickles through to the breast. We recommend you don't cover the bird with foil as this results in a steamed skin rather than it being a crispy oven roasted one, We also recommend you don't stuff the bird as this prolongs the cooking time, you could place a peeled onion in the body cavity for extra flavour and juiciness. For the last 30 minutes of cooking turn the breast up, to brown. Pierce the thickest part (of the thigh of the whole bird) with a skewer to check that the juices run clear. If further cooking is required return to the oven and check every 15 minutes. Once cooked remove from the oven and leave to stand for a minimum of 30 minutes before carving. Don't forget the stock and juices left over from cooking the bird make the best gravy you will ever taste. Simply skim the excess fat from the top of the stock and make sure you get all of the sticky bits from the bottom of the roasting tin to make your gravy.