Fool-Proof Turkey Cooking Guide

  1. If you’re starting with a frozen turkey, you need to make sure it is totally defrosted. The safest way to do this is on the bottom shelf of your refrigerator, for a 3kg bird it’ll take 48 hours.
  2. Take your chilled or defrosted bird out of the fridge to come to room temperature for 1 hour before cooking.
  3. In that time, prepare the turkey for the oven.
    1. Rub liberally with olive oil, and season with salt and pepper.
    2. Put it on a wire rack, in a roasting tray, breast side up.
    3. Under the rack pour 250ml of water (this means the turkey steams for the initial part of the cook, for extra moist results.)
    4. Wrap everything tightly in foil.
  4. Preheat the oven to 180°C, cook the turkey for 1.5 hours.
  5. Remove from the oven, take off the foil and baste the turkey with the juices from beneath the wire rack.
  6. Return the turkey to the oven still covered, for a further 30 minutes for a 3kg bird. If your turkey was closer to 4kg, add an extra 30 minutes here.
  7. Turn the oven up to 220°C, remove the foil and cook for a final 30 minutes, for a total cooking time of 2.5-3 hours.
  8. A meat thermometer inserted into the inside of the thigh should read 165°C.
  9. Remove from the oven and leave to rest in a warm place for 30 minutes.
  10. Ferry to the table and impress your guests!

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