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Posted by Leigh on 01 Dec 2010
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If your turkey is frozen, it is essential that it is defrosted completely before cooking. 

Calculate your defrosting time:

  • In a fridge at 4 degrees centigrade, allow about 10-12 hours per kg
  • In a cool room below 17 degrees centigrade, allow about 3-4 hours per kg
  • At room temperature at about 20 degrees centigrade, allow about 2 hours per kg

Test with a thermometer to ensure there are no ice crystals.  When your turkey is fully defrosted, refrigerate until ready to cook.

Pre-heat your oven to 180 degrees centigrade but remember that ovens vary so it is important to check your turkey is cooked properly.  The safest way to do this is using a meat thermometer.

Calculate your cooking time for an unstuffed turkey:

  • Under 4.5kg, allow 45 minutes per kg plus 20 minutes
  • Between 4.5 and 6.5kg, allow 40 minutes per kg
  • Over 6.5kg, allow 35 minutes per kg

Cover your turkey with foil during cooking and uncover for the last 30 minutes to brown.

Test your turkey is cooked by inserting a meat thermometer into the thickest part of the bird (between the breast and thigh) without touching the bone.  The temperature should read 85 degrees centigrade.

Rest the bird for 15-20 minutes before carving. 

After carving your turkey, cool, cover and refrigerate as quickly as possible.  If left out at room temperature, food poisoning bacteria can quickly grow and multiply.

 

Quality thermometers - Buy here



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