Cooking a whole turkey
Our birds cook 30% quicker than most as Bramble Farm turkeys are reared longer and have more intramuscular fat. Also, ovens vary in temperature, so please use a thermometer to confirm when it's ready.
We’re not experts, but here is a guide to how we cook ours.
Approx cooking times: 4 kg: 1 ½ -1 ¾ hrs, 5 kg: 2 hrs, 6 kg: 2 ¼ hrs, 7 kg: 2 ¾ hrs, 9 kg: 3 hrs. Jamie Oliver suggests 25 to 30 mins per kg for higher welfare birds.
Take your turkey out of the fridge in the morning or 2hrs before cooking
Pre-heat oven to: 180ºC/350ºF/gas 4, Fan 180ºC
Remove the giblet bag from cavity
We add a little oil to the tray, put the whole bird breast side down & season
1/2 way through, we turn the bird over
We baste it with the oil part of the juices in the tray
From half way, we regularly check the temperature in the thickest parts with a meat thermometer.
We add our parboiled potatoes to roast 15 to 30 mins before taking the meat out
As soon as the thickest part gets to 65 °C (not a moment longer) we take it out.
We leave the turkey uncovered at room temperature for 30 mins before carving. It will continue to cook. (Hard to believe, so leave the thermometer in and watch it rise!).
Meanwhile, make the gravy & let the potatoes and veg continue to cook.
If you have a Bramble farm meat thermometer, please do not leave the thermometer in the bird in the oven, please use the thermometer when you’ve taken the bird out of the oven. We check the temperature every 15 mins from half way. When the coldest part is 65 °C it done. We always check the temperature in 3 or 4 places. take it out and leave it in the side to rest for 30 mins.
Kg to pounds calculator for those that work in pounds