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Original poster

The annual 'How to Cook the Turkey' debate.

52 replies

popcornwizard · 23/12/2018 13:47

So how do you do yours? Just googling cooking times and recommendations for a 9kg bird and as ever am surprised by the wide range of times out there. Do you brine? Slow roast? Cook it the day before?

I usually cook it 'upside down' (actually the right was round for the bird, but they're normally cooked on their back, breast upwards), in a foil tent with a shitload of butter and onions & lemons inside.

So, which method do you recommend?

OP posts:
TheRebelHedgehog · 23/12/2018 15:23

Not a standard answer unfortunately as it absolutely depends on the extent of the hymoglobin within the bird

Original poster
popcornwizard · 23/12/2018 17:55

Do you mean haemoglobin? I thought that only made a difference to the meat colour - I had no idea that it changed cooking times. I think I'll assume my turkey to be 'average' and take it from there!

OP posts:
LadyintheRadiator · 23/12/2018 19:46

This reply has been deleted

Message withdrawn at poster's request.

FreeButtonBee · 23/12/2018 19:55

I only have a turkey crown this year and am trying dry brining for the first time.

I think I read in nigella that good quality turkeys are much leaner than in days of yore so don’t need so much cooking time. I have certainly found them easy to over cook. But loosening the skin and inserting a kilo of butter over the breast helps a lot! Also bacon and double foiling the delicate bits helps too

TwinkleyLights · 23/12/2018 19:55

Watching with interest as doing a full turkey this year instead of a crown and slightly regretting that because of all the conflicting opinions. Even Jamie Oliver seems to do it about 10 different ways!!

Santaisonthesherry · 23/12/2018 19:59

Ds just collected our 18 lb turkey, wondering if it will need cooked all night tomorrow!

Moominfan · 23/12/2018 20:03

Following with interest. Cooking turkey first time this year, always cooked beef and chicken instead

TeenTimesTwo · 23/12/2018 20:04

I use Waitrose's old instructions:
30mins per Kg. @ 160C fan.
(don't forget to include weight of stuffing if necessary)

I stuff neck end. Put streaky bacon on the top. Baste in butter. Wrap in tin foil and bung into a cold oven (to save getting out of bed twice).

Turn the turkey tray 180 degrees half way through cooking in case one bit is hotter than the other.
Open foil up 30mins before end.

Hasn't failed me yet.

TeenTimesTwo · 23/12/2018 20:05

We time it to come out 1hr before serving to allow to rest and cook roast potatoes.

Pumpkintopf · 23/12/2018 20:34

Using nigellas recipe so turkey is in brine now!

thenewaveragebear1983 · 23/12/2018 20:39

I'm putting sage and cranberry butter under the skin, streaky on the top, a pricked lemon inside for steam and then following the instructions on the pack (30 mins per kilo and 90 mins- I think). It's only a small one this year which I think helps with the dryness. I'm doing it tomorrow so we can feast on turkey bacon for supper!

redsummershoes · 23/12/2018 20:45

we are having goose, so it's (they as we have 2) 20 min as hot as the oven goes and then 30 min per pound of the heavier bird at 160.
20 min rest.
much nicer and juicier that turkey.

Jsmith99 · 23/12/2018 20:48

There awas a food show on TV a couple of years ago which addressed this very subject. ‘Upside down’ , ie breast side down, was the clear winner. Gravity keeps the moisture in the breasts.

GrinchsDW · 23/12/2018 20:54

Can you cook upside down AND cover in bacon?  (no idea what I'm doing)

Tw1nsetAndPearls · 23/12/2018 20:57

Brined, cooked quickly and upside down

kissmewherethesundontshine · 23/12/2018 21:05

What is brining a turkey?
I usually have a turkey crown, bacon over the top then cover in foil and uncover 45 mins before taking out of the oven

Thirtyrock39 · 23/12/2018 21:10

Isn't it 30 mins per kg PLUS at least an hour depending on size ?
I've got a 3kg turkey crown and I'd not cook it less than three hours- a small chicken takes an hour and a half there's no way my turkey would be cooked at that timing

Thirtyrock39 · 23/12/2018 21:11

See attached

The annual 'How to Cook the Turkey' debate.
1stMrsF · 23/12/2018 21:15

Hot and fast (180C, 2.5hrs for a 5.5kg bird, I use Nigella's timings). I put butter on the skin and an onion, a lemon and a fresh bouquet garni inside.

What really makes it juicy is resting. Double layer of foil and a kitchen towel over it and at least an hour (it'll be fine for 2 or 3) which also gives you plenty of oven time for potatoes, stuffing and pigs in blankets.

ChippyMinton · 23/12/2018 21:33

I’ve done Nigella in the past - hot and fast.
Going to do the Jamie 5 ingredients one that was on TV the other night www.jamieoliver.com/recipes/turkey-recipes/cranberry-christmas-turkey/ which is also quite fast. I have a thermometer at the ready, and will rest it for an hours or so. The cranberry and thyme butter is smeared under the skin, foil on, then bacon dipped in the cooking juices and draped on top for the last 20 minutes or so. Yum.

PinkHeart5914 · 23/12/2018 21:36

Smoother in butter and tarragon, black pepper and roast. Baste once an hour. Nice moist turkey 😃

babysharkah · 23/12/2018 21:51

Don't cook it too long!

MissMarplesKnitting · 23/12/2018 21:53

I'm going Mary Berry and doing her Turkey crown with thyme butter and orange slices under the skin.

I always do 20 minutes per kilo plus 20 minutes at 170. Last 40 minutes no foil on so it crisps up, then rest before serving.

NotAnotherJaffaCake · 23/12/2018 21:54

Get a meat thermometer. Takes far less time than you think, and with a thermometer you know it’s cooked.

AcrossthePond55 · 23/12/2018 21:59

I'm in the US, but for what it's worth these instructions have been passed down from Gran and never fail

Breast side up, stuffed 'fore and aft', rub with butter or oil, tent with foil when it starts to brown. Let rest before carving

At 325f

•	For 8- to 12-pound turkey, roast 3 to 3-3/4 hours.
•	For 12- to 14-pound turkey, roast 3-1/4 to 4-1/2 hours.
•	For 14- to 18-pound turkey, roast 4 to 5 hours.
•	For 18- to 20-pound turkey, roast 4-1/2 to 5-1/4 hours.
•	For 20- to 24-pound turkey, roast 4-3/4 to 5-3/4 hours.