DON'T FORGET TO USE YOUR THERMOMETER
OVEN
Preheat oven to
375°F
Fan oven
Preheat oven to
350°F
1.
Whole Bird
Place in a tin breast side down with 500ml water and your favourite vegetables. Season well. Do NOT stuff - cook stuffing separately. DO NOT USE FOIL, so that you don't poach the meat.
2.
TURN THE BIRD OVER
Half way through our recommended cooking time. Season again.
3.
PIERCE
Right through the skin between the legs and breast to allow the juices to drain and the thighs to cook.
4.
CHECK IT'S TEMPERATURE
From half way through the cooking time, monitor the temperature regularly by putting the thermometer half way through the thickest part of the meat. Remove the bird from the oven as soon as the temperature reads 60C.
5.
MAKE THE TASTIEST GRAVY
Leave the turkey to rest in the kitchen uncovered. Meanwhile, skim off any excess fat from the top of the stock. Scrape and mix in the caramelised bits from the bottom of the tin. Reheat.
6.
MAKE DELICIOUS CRACKLING
Peel off the skin and place on a baking tray, season and return to a hot oven for 10-15 minutes until crisp like crackling.
COOKING TIME GUIDES DON'T GUESS, TRUST THE THERMOMETER
Cooking times are a guide only.
WHOLE BIRDS (BASED ON COOKING IN A STANDARD OVEN)
| Weight | Approximate Roasting Time |
|---|---|
| 8-10lb | 1½ hours |
| 11-13lb | 1¾ hours |
| 14-16lb | 2 hours |
| 17-19lb | 2¼ hours |
| 20lb | 2½ hours |
HOW DO YOU LIKE YOURS?
If the temperature of the meat after standing for 30 mins is:
140°F – It’s Pink
150°F – It’s Perfect
160°F – It’s Overcooked
150°F – It’s Perfect
160°F – It’s Overcooked
All ovens vary so use and trust your thermometer from half way through cooking.
A KellyBronze will cook quicker because of the intramuscular fat that is not present in a standard bird. Remove the meat from the oven as soon as the needle hits 140°F and leave to stand for at least 30 mins
I personally take my turkey out when the meat is 55°C, rest it and eat it pink when it reaches 60°C. 
PAUL KELLY
