Cooking Turkey - please help if you are more clued up than me

[insertexpletive]

I know, I know, I really should have this sussed after oh so many years...

I have decided to take the legs (?and thighs?) off the turkey before cooking as last year I seemed to spend an age making sure they were cooked, to the detriment of the breast meat. I thought I would pop them in the oven half an hour or so earlier than the rest of the bird.
So, this being the case, should I still cook for 20 mins per kilo plus 90mins, which is what I would normally do for a turkey over 4kg.

I would love to impress the MIL

Firstly i have only cooked 2 christmas dinners and both times i ordered a turkey crown from my butcher and it was beautiful and soooo easy to cook. No legs and thighs and it was wrapped in bacon. But best of all as i got it from the butcher he told be how long to cook it and it was so much easier.
It is more expensive though but well worth it.But to help you with this question, i would not mess around with cooking times especially with poultry.Stick to the instructions i think, just keep checking it and a thermometer is usually good to check when food is cooked.Or apparently when the juices run clear is a good way.So i would just say use your judgment and good luck, sure it will be lovely

follow the instructions for cooking the turkey and don't take the legs off. cover the turkey with foil. also take the turkey out of the oven now and again and spoon some of the juices over the top.

If the breast meat goes dry, I think you can serve it out covered in gravy and allow to soak for a little while to remoisten it.

Thanks for the words of wisdom.

I picked up the turkey from the butcher yesterday and he agreed with my plan and cooking times - fingers crossed that MIL is impressed with my efforts

Good luck. I actually have NO idea how to cook ours.

If anyone could give me a quick step by step guide I would be SO grateful!

It appears to be 3.38 kilos.

Is that around 7lb? Ds was about that when he was born!!!

We got a breast joint last year from a butcher who rolled it & covered it in bacon. Just had to put it in the oven.

Have moved this year and DH picked up the turkey from our local butcher. It is a double breast, no bone. Not rolled or covered. I've got string. Shall I roll it? Any advice welcome (sorry for hijacking thread!)

Poogles- i would roll it, tie it up with string and then cook.

I cook for 30 mins per kilo (or until liquid runs clear), i'm still waiting for mine to defrost (took it out yesterday morning), i'm cooking it today to save time tomorrow. I will be puting butter under the skin and onion up its bottom, also streaky bacon on its back.
My oven seems to take ages to cook anything so may take all day (and night) to cook .

Many thanks - managed it in the end!