All the advice you need
To enjoy the perfect roast turkey simply follow our step by step guide to ensure your turkey is cooked to perfection.

Click on the steps below for instructions on how to defrost, cook and carve your turkey.

We have included a handy 'Turkey Timer' to help you work out:
  • The size of turkey you need to buy
  • Defrosting times for your turkey
  • Cooking times for your turkey

Once the turkey is cooked and you are ready to serve, why not take a few tips from our Carving Guide to make sure you get the most out of your turkey.

1. Pre-heat your oven to 190°C/180°C fan, 375°F, gas mark 5.

Please note that all cooking appliances vary in performance. For fan assisted ovens cooking times may need to be reduced. For best results refer to manufacturer's handbook.

Please remember to wash your hands before and after handling raw poultry and to clean the work surfaces.

2. If using a frozen turkey, ensure it is properly defrosted before you cook it. Please refer to the defrosting instructions on this site for help in doing this before you begin cooking.

3. Once thawed, remove turkey from the packaging.

4. Remove the giblets and neck from inside the turkey, if not already done so, and store separately in a covered container in the refrigerator until ready to use for making gravy.

5. We advise you cook your stuffing separately but if you wish to stuff your turkey, make sure you stuff the neck end only. For every 500g of stuffing used increase the total cooking time by 10 minutes.

6. If cooking an unbasted turkey then brush the skin with melted butter or oil if desired and cover loosely with foil, making sure the thighs are well covered to prevent overcooking. Also baste regularly during cooking.

7. Next, place your turkey in the roasting tin and roast in a pre-heated oven, following the guidelines on the packaging or use our handy 'Turkey Timer'

8. If you have covered your turkey in foil, remove the foil for the final 1 hour 30 minutes of cooking time to allow the skin to brown and crisp.

9. Just before the end of the cooking time, warm up the serving dish you will be placing your turkey on.

To ensure your turkey is completely cooked, insert a clean skewer into the thickest part of the thigh. When cooked, the juices should run clear. If pinkish, return to the oven and cook for a little longer then retest.

10. Once you are happy your turkey is completely cooked, carefully transfer it to your warm serving dish and allow the turkey to stand for 30 minutes to rest before carving. This allows time for the juices to come to the surface, making the meat moist and succulent.


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The perfect roast turkey