How to cook the perfect turkey
Roasting times for a turkey, stuffed or unstuffed, and approximate times for serving
4-5 kg: 3 hours at 200C/400F/gas mark 6; start at 9, 10 or 11am to eat at 1, 2 or 3pm
5-6 kg: 3–4 hours at 200C/400F/gas mark 6; start at 9, 10 or 11am to eat at 1:30, 2:30 or 3.30pm
6-7 kg: 30 minutes at 200C/400F/gas mark 6, then 3 ½ – 4 hours at 180C/350F/gas mark 4; start at 8, 9 or 10am to eat at 1:30, 2:30 or 3:30pm
8-9 kg: 30 minutes at 200C/400F/gas mark 6, then 4 ½ – 5 hours at 180C/350F/gas mark 4; start at 7, 8 or 9am to eat at 1:30, 2:30 or 3:30pm
These times are approximate, depending on your oven and how often you open the door to baste. Weight is the total weight, including any stuffing you may have used.
How do you know when it’s done?
Insert a skewer into the thickest part of the thigh. The juices should run clear with no sign of pink. If you’re at all unsure, return the turkey to the oven for another 30 minutes.
Resting
Once your turkey is cooked, it’s important to let it rest for at least 30 minutes or longer. This gives you time to finish roasting the vegetables in the oven and any other last-minute jobs. Cover it loosely with foil and keep in a warm place. Strain the juices and add to the gravy.
Need help carving? Get tips for carving the turkey and what to do with the carcass.
Try the Perfect Roast Turkey recipe
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