5.5kg turkey - 2 & 1/2 hours to cook .Really ?

[peridito]

What do you think ?Turkey at room temp before going into preheated oven .

I know if I stuff it I'll need to add time .I also guess it'll go on cooking while resting and in it's little tin foil tent .

It's Nigella ,who also says

The timings in the table are for a free-range turkey - these tend to have more fat than a lean mass-produced bird and the marbling of fat in the free-range turkey tends to conduct the heat faster meaning that it cooks more quickly.

The only time I cooked a turkey and followed Nigella's instructions, it was totally raw. What does Delia say?!

What's 5.5kg in lbs? I work on 20 mins per pound plus 20 mins then resting. I imagine 5.5 to be about 11lb which would be...ummm...4 hours??

Jamie
www.jamieoliver.com/recipes/turkey-recipes/cooking-the-turkey/

Yes really! I have her book and followed the timings the first year. I had to write in the book in pencil “Yes really!” For the following year because I knew I’d doubt it all over again. Just think how long a chicken takes,2.5 is a long time. I always wrap in foil and an old (clean)towel after the oven and it stays lovely and hot until carved, leaving the oven space free for your stuffing and potatoes etc. Make sure you don’t stuff the turkey or you’ll have to add the weight onto the cooking time.

I’ve done it according to her timings for at least 5 years now. Never a pink juice, always moist and juicy. This is why people complain turkey is dry- they cook them all day!

My butchers advice sheet for poultry, he is a keen cook as well as a butcher.

Agree with the pp.

I used Nigella's timings - followed instructions to the letter and it was raw.

It was an expensive free range turkey that cost £££ so not a product issue and it was room temperature before going in the oven.

Not my opinion but by my meat thermometer on temperature before and after the prescribed cooking time.

Have not done Turkey for a while now as I prefer other options but I wouldn't follow NL's timings.

Delia's have always worked however....

Yes bring turkey out of fridge when you get up. I put mine in about 11am then it rests for up to 2 hrs to eat around 3.

I follow Delia’s timings. I think 3 and half hours usually

No way. What cooking instructions did it come with? I have had three different kinds of turkey in last couple of years all with diff cooking times and none as short as that. I’d be questioning anything much less than 3h, but the only way to be sure is to measure temp. I use a popper, a meat thermometer and also two oven thermometers to make sure it’s as hot as it should be.

She’s sold millions of Christmas books. My family use her timings as do I and never a problem . Hot oven, turkey at room temperature and unstuffed. Wrap in foil and tea towels after it comes out of the oven and it carries on cooking but stays juicy and moist.

It's always worked for me - although I brine the turkey first which I think makes a huge difference.

I'm planning on 2 1/2 hours for my 5.8kg turkey tomorrow, although I allow at least an hour to rest, so there is contingency time if needed.

oh lots of replies already ,thank you .

@Lololololola 5.5kg is about 12lb I think

@Lonecatwithkitten - what does your butcher say ?

@Marchborn - it says 2hours 55mins .It's a free range ,from M&S .Cost a fortune .

I am brining it but only put it in at 1pm today .

How long would you recommend for a 4.8kg goose? I haven’t done a goose before and hadn’t realised how big they are. Does goose work in curry?

For a turkey of that size, Mary Berry says 40 mins on a higher temp, take it down to 160 for 3 - 3.5 hours and then foil off to brown for 30 mins! Her instructions do seem to assume the turkey is stuffed though.

2-2.5 hours really doesn't seem enough tbh....

I have to sleep now oh wise ones but will be checking replies in the morning .

Wishing you all peace and joy .

🌟🌲🔯🔯⚛⚛🔯🔯🎄🌟

It all depends on the type of turkey. Mine is 5.5kg and will cook in 2 hours. If the instructions it comes with say 2hr55, go with it.

My boned and rolled is 4kg and instructions state 3 hours to cook

I never cook anything going by the instructions. They have to cover their arses in case you get poisoned so add way more than you need.

www.allrecipes.com/article/turkey-cooking-time-guide/

i look it up a few times a year. 12lbs is considered a small bird and depending on how tight you stuff it, it may indeed only take 2 1/2 hours to cook.

converting from F to C is a quick google.
good luck

I thought the rule was 20 minutes per lb, plus an additional 20 minutes or so?
If that is the rule, then its 4 and a half hours.

We have been using Nigella's timings for years - but we do brine the meat first. Turkey is always delicious and never raw

I had a 6kg Turkey last weekend - put it in for 2.5 hours but checked it about 2hr15 and it was done. Rested for 1.5 hours so presume still cooking a bit, and I’d say it was a bit overdone! Had brined it for 24 hours previously after defrosting.