How to cook your Turkey this Christmas

*Cooking times according to latest advice from the British Poultry Council

1. Thaw Thoroughly
If you have frozen your turkey, ensure it is completely defrosted before you start cooking. The time needed will depend on the size of the bird, but as a rough guide you will need to allow 10-12 hours per kg in a fridge at 4°C (always defrost in a fridge, never at room temperature).

2. Calculate the Cooking Time
Weigh the bird in order to calculate the cooking time it will need. As a guide, allow about 20 minutes per kg in weight, plus another 90 minutes, at a cooking temperature of 180°C (Gas Mark 4). The exact cooking time will vary depending on your oven, see our handy table above for approximate times.

3. Proper Prep
Preheat the oven, then wipe the turkey all over, inside and out, with a clean cloth or kitchen paper. Set aside the giblets (they will come in handy for gravy later on), then rub the skin with softened butter or oil and season well.

4. Oven Time
Place the turkey in a large roasting tin and cover it loosely with foil. Cook in the preheated oven for the required cooking time. Remove the foil for the last 40 minutes of this time, and baste once or twice with any juices that collect in the bottom of the tin.

5. Is It Ready?
Check to see if the turkey is fully cooked by piercing the thigh with a clean skewer – the juices should run clear. If using a meat thermometer, insert it into the thigh (avoiding the bone); if the meat is cooked through, the thermometer should read 75⁰C.

6. Rest Up
Transfer the cooked bird to a platter, then cover loosely with foil or a clean tea towel and leave it to rest for about 30 minutes before carving.

7. Great Gravy, Super Sides
While the turkey rests, use the juices from the roasting tin to make a quick gravy. Finish off any side dishes, then serve everything together. Enjoy!