Does 3 hours for this turkey sound right?

[Hogu]

4.160kg for 3 hours on 180 degrees?

I have always done 40mins per kg then an extra 40. So I would aim for about 3.5 hours (but obviously checking for clear juices regularly)

If its a good quality turkey then use the raymond blanc method on the bbc good food website.

5kg turkey about an hour and a half plus a bit of prep. I've sometimes needed an extra 20 mins but otherwise it definitely works. I've cooked it this way for many years.

Nothing special required. It says to remove wishbone but I never have.

@ElephantOfRisk I've got a turkey crown. I've worked it out to be over 3 hours so surely 1.5hours must be way off?! Or am I going to cremate mine?!

www.safefood.net/turkey-calculator

20 min per 500g at 170 or so

• another 20 min at full blast to chrisp up the skin.

4000g =8x20+20 = 180m which is bang on 3 hours.

My 5.5 kilo turkey cooked in 1hr 10 mins. Fully up to temperature and cooked through, now cooled and about to be portioned up.

I use Raymond Blanc method. It's supposed to take an hour and a half but I had a pop up thing and it popped early so I used my thermometer and it was actually slightly over.

However I've never just done a crown and the turkey needs to be a high quality free range one and it needs to be at room temperature before it goes in.

I wouldn't be as confident using that method on a lower quality turkey.

Jamie Oliver method where you turn the oven right up to heat, put the turkey in, then turn it down right away always gives a delicious crispy skin

Must be similar to Raymond blanc. It goes in at 220 for 30 mins then turn down to 150

I use a roasting bag and it’s always under two hours, conformed by meat thermometer and not being dead of food poisoning by Boxing Day

20 mins per LB then foil off and another 20 minsx

My 5kg bird is getting 2 hours 30, then a long rest. Will check the temperature, to be sure.

OP, we have a similar size turkey and have calculated a similar cooking time.

So it's either 1.5 hours or 3.5 hours! There's a huge difference here 😫😫😫

Id go with the one that goes by weight, esp as you're unsure of the quicker methods, just to be sure!

@Hogu have you got a meat thermometer?

Ovens are far more efficient than they used to be. People don't stuff the Turkey as they used to. It doesn't take as long as tradition suggests. The traditional timings ensure it's cooked through even if you are using an old dodgy oven.

Ours always cooks much faster than we expect.

1.5 hours for a 5kg turkey? That can't be right?!

I've never had a dry turkey since I started using a thermometer, not a pop up one but one with a probe on a wire. Mine was cheap but it's brilliant, I set it for the internal temperature I want and then listen for the beep.

It threw my timings off for the first few years because it cooks in less time than I thought it would.

70 minutes plus 20 for each kg.

70+4x20 plus a extra 5 minutes

3 hours or 3hrs 20 would be my calculation, plenty of basting (or ideally do it in a massive pot/roasting bag for half of it) to stop it going dry.

The 1.5hr thing looks like you need to remove bits etc so I wouldn't be adding that complication into the mix on Christmas Day.

Make sure the juices run clear when you've finished cooking it.

How did it go, OP? Mine was fine, though I have to say I've had better birds.mine was from Tesco, I won't get from there again.

@Omicrone

1.5 hours for a 5kg turkey? That can't be right?!

I agree, no way.

Yes way. Mine was 5.6 kg and took less and was delicious. Raymond Blanc can't be wrong! Best turkey ever, but I repeat, it won't work with anything other than a good quality free range turkey.

5kg, 2hrs and, it turns out as I strip the carcass this evening, the plastic giblets still inside.
Tasted lovely and no one’s vomited yet.