TIPS FOR THE PERFECT TURKEY

Here's a checklist of helpful tips, tricks, timings and advice to make sure that the main event is a star attraction. 

• First things first, make sure your turkey is going to fit into the oven. Does it? Good. 
• You’re going to need a roasting tin that’s big enough for the bird with room to spare, and deep enough to catch all the fat and cooking juices. 
• Make a note of the weight of your bird, and check it again if you have scales big enough at home. Knowing the exact weight will ensure the cooking time is correct, and thus avoid an overcooked and dry bird, or a raw one.
• Get your timings right. Don’t forget that the turkey needs to come out of the oven an hour before carving to rest. 
  3kg (6.6lb) – 1¾ hours
  4kg (8.8lb) – 2 hours
  5kg (11lb) – 2¼ hours
  6kg (13.2lb) – 2½ hours
  7-8kg (15.5lb – 17.7lb) – 3 hours
  9-11kg (19.8lb – 24.2lb) – 3¼ hours
• Get your turkey out of the fridge 30 minutes before you cook it. You’ll get less shrinkage when it goes into a hot oven.
• Always preheat your oven for at least 20 minutes before cooking your turkey. 
• Place a trivet of veggies and onions in the bottom of the tray to help make an epic gravy with all the juices. 
• Cover the turkey loosely with foil, but remove it 45 minutes before the timing is up to get the turkey nicely browned. 
• Roast your bird for the calculated time, or until the juices run clear from the thigh if you pierce it with a knife or a skewer. 
• Turkey should be cooked to an internal temperature of 70ºC. If you have a dry-plucked, dry-aged, excellent quality bird, you can cook it to 65ºC, as it should be a safer product to eat.
• Once cooked, carefully lift the turkey out of the tray and rest on a board. Cover loosely with foil for at least an hour while you get on cooking your roast potatoes.​