Turkey Cooking Guide
Every Christmas chef should know that getting the exact weight of your bird is key to making sure your turkey timings are spot on. It also gives you peace of mind knowing you aren’t going to over/under cook on the big day. Don’t forget to take your turkey out of the fridge 30 minutes before you cook, then when it’s cooked, leave the bird to rest for up to 60 minutes covered in foil.
See our table below or use our handy calculator at the bottom of the page to help you with your timings.
| Turkey Size KG | Cooking Time (190°c) Hours:Minutes |
|---|---|
| Fresh Turkey 3-3.99kg | 2:10 – 2:35 |
| Fresh Turkey 4-4.99kg | 2:35 – 2:50 |
| Fresh Turkey 5-5.99kg | 2:50 – 3:10 |
| Fresh Turkey 6-6.99kg | 3:10 – 3:40 |
| Fresh Turkey 7-7.99kg | 3:40 – 4:00 |
| Fresh Turkey 8-8.99kg | 4:00 – 4:15 |
| Fresh Turkey 9-9.99kg | 4:15-4:40 |
Turkey Cooking Time Calculator
These cooking guideline times are only estimates. Always check that the bird is thoroughly cooked before serving, eating under cooked turkey could cause food poisoning.
- If you’re using a temperature probe or food thermometer, check the thickest part of the bird (between the breast and the thigh) reaches at least 75°C or above.
- Meat should be steaming hot all the way through.
- When you cut into the thickest part of the meat, none of the meat should be pink.
- Juices run out clear when you pierce the turkey, or when you press the thigh.
- Fan assisted ovens will vary, please check your manufacturers guide for details.
