Approximate Turkey Timing and Portion Guide

The great challenge when cooking a turkey is that the breast meat is always done before the legs are cooked through, so the breast is usually overcooked and dried out by the time the legs are really tender. The ultimate solution is undoubtedly to roast turkey as we recommend roasting chicken, that is, breast down, as this method keeps the breast moist and juicy during the time it takes to cook the dark meat until done. (We advise rubber washing-up gloves for doing the turning!)

However, while this is fine for a smaller turkey (up to 4kg), it’s rather a Herculean task for bigger birds, especially if your bird is stuffed and not thoroughly trussed. So, for simplicity’s sake, we prefer to roast our big birds breast side up the whole time, relying on basting and shielding the breast with bacon and foil to preserve moisture and flavour. 

 

Weight	Cooking Time	Feeds
2.5 kg	1 ½  – 2 hours	4 – 6
3 – 4 kg	2 – 2 ½ hours	6 – 8
4.5 – 5.5 kg	2 ½ - 3 hours	8 – 10
6 – 7.5 kg	3 – 4 hours	10 – 12
8 – 9 kg	4 ½ - 5 ½ hours	12 – 15
9 kg +	6 hours +	15 +

 

Note: Since ovens vary, we advise using a meat thermometer inserted into the thickest part of the thigh which should register 75 C (165 F). alternatively, be sure to refer to our testing for doneness guidelines.