profile=""> Roast Turkey » » The Chopping Board

Roast Turkey

Serves: depends on size

Time: Depending on weight


  • 1 Whole Basted Turkey with or without Giblets
  • ½  litre of vegetable stock
  • 1 Onion
  • 6-8 rashers of bacon (optional)


  1. If you are using a frozen turkey then defrost. This can take over 36 hour’s dependent on size of turkey. So my advice is not to buy a frozen turkey on Christmas eve– you may regret it!
  2. Preheat your oven to 190˚C, gas mark 5 or 400˚F
  3. Remove the giblets from the rear end of the turkey
  4. Peel and place your onion into the turkeys neck or rear end, if stuffing the turkey
  5. place the individual rashers of bacon to top of the turkey if using
  6. Place your turkey into a deep oven proof tray which is large enough to fit your turkey in with some space around the edge
  7. Pour your vegetable stock over the turkey making sure that all of the stock has been caught into the tray in which the turkey sits in
  8. Place the turkey into the oven and cook.  (A general rule is 20 minutes per kilo plus 90 minutes on top, there is a quick guide table below)
  9. Once the turkey is cooked (check by placing a skewer into the thickest part of the turkey and once removed seeing if the juices run free. If they don’t, then cook until the juices do run free) take out of the oven and allow the meat to rest for 10 minutes before serving
Weight (kg) Cooking time
1 1 hr 50 mins
2 2 hr 10 mins
3 2 hr 30 mins
4 2 hr 50 mins
5 3 hr 10 mins
6 3 hr 30 mins
7 3 hr 50 mins
8 4 hr 10 mins
9 4 hr 30 mins
10 4 hr 50 mins
11 5 hr 10 mins

These times are a guide only.

Some top tips to ensure that your Christmas roast goes without a hitch. When cooking the roast baste every hour by spooning the juices at the bottom of the tray over the turkey to ensure the meat doesn’t become dry.

Covering with tin foil helps to keep the turkey moist, remember to remove the foil for the last 40 minutes of cooking to allow the turkey to go slightly crispy.

When stuffing the neck I suggest you use forcemeat stuffing and only stuff the neck, this allows the stuffing to cook correctly. You need to weigh the bird including the stuffing for cooking times.

Comments are closed.