** Food safety: Please take care to reheat food until very hot. Use reheated food within 4 hours and throw away any remaining food after this time. Food can only be saved after heating if cooled and refrigerated within 2 hours.
Turkey (raw) Whole Bird – Cooking Instructions
Remove the turkey from the fridge at least 30 minutes prior to cooking. Allow a cooking time of approximately 35 minutes per kg of turkey.
Preheat your oven to 170/180C.
Remove packaging, rub turkey with soft butter or oil. Season salt & pepper on skin. Place the raw turkey in a baking dish, cover with foil and place in preheated oven for approximately 30-35 minutes per kg. Remove foil and cooking for a further 30 minutes.
Example:
4kg turkey x 30-35 minutes = 120-140 minutes = 2hours to 2 hours 20 mins.
5kg turkey x 30-35 minutes = 150–175 minutes = 2.5 hours to 3 hours
7kg turkey x 30-35 minutes = 210-245 minutes = 3.5 hours to 4 hours
Internal temperature of the thickest section of the meat should reach 72C. We recommend using a digital thermometer to avoid over or under cooking. The juice should run clear from the thigh if you pierce it with a knife or skewer.
We recommend resting your turkey for at least half an hour before carving. Just cover loosely with foil.
To add additional flavour, you can include a peeled onion or orange / apple in the cavity and place the bird on some additional peeled onion / orange or apple. This will make a nice base for a gravy.
It is recommended that stuffing be cooked separately.
Serving size if no other meat is being served:
4kg serves 8-10
5kg serves 10-12
7kg serves 15-20
Turkey (raw) Rolled Breast Roast – Cooking Instructions
To cook - remove the packaging, rub turkey with soft butter or oil. Season salt & pepper on skin. Place the raw turkey breast in a baking dish and cover with foil. Place in a preheated oven at 180C for approximately 40 minutes per kg plus an additional 40 minutes at the end. Remove foil for the final 10 minutes to brown. Allow to rest for 20 minutes.
Check after this time and return to oven if not hot enough for an additional 15-20 minutes at a time. The turkey should no longer be pink and the juices should run clear. We highly recommend using a digital thermometer to check the temperature in the thickest section of the meat reaches 72C.
It is recommended that stuffing be cooked separately.
Serving size if no other meat is being served:
1.5kg serves 5-6
2kg serves 8
3kg serves 12
Rosalie's Stuffed & Roasted Turkey Breast Roast (pre-cooked) – Reheating Instructions
The roasted rolled breast roast is pre-cooked and is provided to you chilled. It may be served chilled or you may wish to reheat it.
To reheat - remove the packaging. Place the roast in a baking dish with 1 cup of cold water, cover with foil and place in a preheated oven at 160C for approximately 30 minutes per kg.
Check after this time and return to oven if not hot enough for an additional 15-20 minutes.
Leave to rest for 10-15 minutes before slicing.
