Fine ingredients for the finest meal of the year

Turkey Cooking Guide

Christmas isn’t Christmas without a Watergate Farm turkey. Having chosen this top quality product for the most important meal of the year, we hope that the following tips will help make a successful start to your festive celebrations.

 

Whole bird

If you enjoy stuffing with your meal, stuff the neck cavity. Or, if you prefer, try stuffing the neck with sausage meat instead or roast your stuffing in a separate dish.

 

Roasting times

Referring to the table below, calculate the roasting time.

Test to see if your turkey is cooked by inserting a skewer into the inside of the thigh and thick parts of the meat. If there is a trace of pink in the juice, return the turkey to the oven.

Turkey weight Serving quantityCooking times*
5kg (11lb)6 to 8 people150 mins
6kg (13lb)8 t o10 people180 mins
7kg (15lb)10 to 12 people210 mins
8kg (17.5lb)14 to 16 people240 mins
9kg (20lb)18 to 22 people270 mins

*cooking times are approximate only and are based on a pre-heated oven of 180°C (350°F)

 

carving -the-turkey-291x301Roasting method

  1. Weigh the turkey, including stuffing. It can be cooked with or without foil wrapping. Remember if using foil, remove it for the last hour to crisp and brown the skin.
  2. Place turkey in roasting tin breast-side down (the only fat
    deposits are in the back which will gradually filter down to the breast during cooking, making the meat moist and succulent).
  3. Turn the turkey over for the last 30-60 minutes of cooking.

 

Carving

  1. Hold the leg by the end knuckle. Cut close to the body and twist off.
  2. Similarly, remove the wing and cut in half if too large.
  3. Slice the breast meat from one half.
  4. Serve and repeat for the other half.

Other Cuts

Two breasts of fillet meat 2-5kg

  • Pre-heat oven to 190°C/375°F/Gas Mark 5
  • If cooking uncovered – 18 minutes per 450g/1lb plus 18 minutes
  • If cooking covered – 25 minutes per 450g/1lb plus 25 minutes

Turkey crown, (whole bird, legs removed)

  • Pre-heat oven to 190°C/375°F/Gas Mark 5
  • If cooking uncovered – 15 minutes per 450g/1lb
  • If cooking covered – 23 minutes per 450g/1lb
  • Weigh the crown after stuffing to calculate cooking time
  • Place the crown in the roasting tin so that the denser part of the breast is uppermost.
    (Do not sit the crown on the wings in the tin as this will make it very tall and difficult to fit in the oven).
  • For extra succulence, carefully ease away the skin from the breast, smear with butter, replace the skin,
    then roast.

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