Defrosting
We think you can't beat a delicious fresh turkey for the perfect roast dinner. However, we know that sometimes it’s easier to use a frozen turkey. So follow our simple guide to defrosting to ensure you make the most out of your bird.
Our
Turkey Timer will help you work out how long it will take to defrost your turkey.
Remember that changes in temperature where the turkey is stored will affect thawing times and whether the turkey defrosts properly or is kept cold enough. Try to keep the temperature as constant as possible.
Remember to wash your hands before and after handling raw poultry and to clean the work surface.
To check your turkey is completely thawed out, have a look inside the body and check there are no ice crystals remaining and also wiggle the legs to ensure these are flexible. Once defrosted, remove your turkey from the packaging. Then remove the giblets and neck from inside the turkey and store separately in a covered container in the refrigerator until ready to use for making gravy. Cover the turkey with foil and place in a dish at the base of the refrigerator to keep cool until you are ready for cooking.
Do not refreeze once defrosted.
Cook
1. Pre-heat your oven to 180°C/160°C fan, 350°F, gas mark 4.
Please note that all cooking appliances vary in performance. For fan assisted ovens cooking times may need to be reduced. For best results refer to manufacturer's handbook.
Please remember to wash your hands before and after handling raw poultry and to clean the work surfaces.
2. If using a frozen turkey, ensure it is properly defrosted before you cook it. Please refer to the defrosting instructions on this site for help in doing this before you begin cooking.
3. Once thawed, remove turkey from the packaging.
4. Remove the giblets and neck from inside the turkey, if not already done so, and store separately in a covered container in the refrigerator until ready to use for making gravy.
5. We advise you cook your stuffing separately but if you wish to stuff your turkey, make sure you stuff the neck end only. For every 500g of stuffing used increase the total cooking time by 10 minutes.
6. If cooking an unbasted turkey then brush the skin with melted butter or oil if desired and cover loosely with foil, making sure the thighs are well covered to prevent overcooking. Also baste regularly during cooking.
7. Next, place your turkey in the roasting tin and roast in a pre-heated oven, following the guidelines on the packaging or use our handy
'Turkey Timer'
8. If you have covered your turkey in foil, remove the foil for the final 1 hour 30 minutes of cooking time to allow the skin to brown and crisp.
9. Just before the end of the cooking time, warm up the serving dish you will be placing your turkey on.
To ensure your turkey is completely cooked, insert a clean skewer into the thickest part of the thigh. When cooked, the juices should run clear. If pinkish, return to the oven and cook for a little longer then retest.
10. Once you are happy your turkey is completely cooked, carefully transfer it to your warm serving dish and allow the turkey to stand for 30 minutes to rest before carving. This allows time for the juices to come to the surface, making the meat moist and succulent.
Carving
Before you start make sure you have:
- Big carving board
- Sharp carving knife & fork
- Warmed serving platter
- Kitchen Roll
Place the cooked turkey on the board and steady with a carving fork.
Click on image to enlarge
Bend thigh outwards and cut straight through the hip joint, removing the whole leg.
Click on image to enlarge
To separate the thigh meat from the drumstick, hold the drumstick by the knuckle end with a piece of kitchen paper.
Slice firmly downwards between the thigh and the leg, twisting the knife to cut through the joint.
Next carve thin slices from the thigh and place meat onto the warmed serving platter. Repeat with other thigh.
Click on image to enlarge
For the drumsticks, these can be placed on the serving platter to serve whole or the meat can be sliced as follows.
Again hold the drumstick at the knuckle end with a piece of kitchen paper. Carve the meat and skin from one side of the drumstick along the line of the bone.
Roll leg over and repeat carving again along the bone. Repeat with other drumstick.
Click on image to enlarge
Cut through the corner of the breast toward the wing.
Move the wing to locate the joint.
Cut through the wing joint with a slice of breast.
Place on to the platter, this is one serving.
Click on image to enlarge
If stuffing has been used, slice a hole large enough in the neck cavity to remove all the stuffing.
Then thinly slice and place on the platter to be served with the meat.
If there is any stuffing left in the turkey, simply scoop out with a spoon and place in a bowl to serve separately.
Click on image to enlarge
Hold the carving fork against the side of the breast to be carved.
Slice breast meat evenly, starting at the neck cavity.
Lift each slice with carving fork and knife rather than letting it fall. This ensures the meat does not break up.
Place each slice on to the platter as it is carved.
Click on image to enlarge