Montgomery's Artisan Butchers

Pre-heat Your Oven

180°C (Fan)  /  375°F   /  Gas Mark 5


Information on this page reflects the latest advice from the British Turkey Information Service. Visit their website to find out more.

Birds Over 4kg

If your turkey is over 4kg, calculate 20 minutes per kg, plus 90 minutes.

Birds Under 4kg

If your turkey is under 4kg, calculate 20 minutes per kg, plus 70 minutes.

Boneless Breast

Cook for 40 mins / Kg + 20 mins Pierce with a knife to ensure the juices run clear.

Cooking Times (4kg+)

kg

4.0

4.5

5.0

5.5

6.0

6.5

7.0

Time

2h 50m

3h

3h 10m

3h 20m

3h 30m

3h 40m

3h 50m

kg

7.5

8.0

8.5

9.0

9.5

10

11

Time

4h

4h 10m

4h 20m

4h 30m

4h 40m

4h 50m

5h 10m

Checking, Resting & Carving

Pierce inside of thighs with a fork to ensure juices run clear. (If not, return to oven for 20 minutes). Allow to rest for 30 mins before carving as follows:


  1. Hold the leg by the end knuckle, cut close to the body and twist off. Carve this dark leg meat.
  2. Similarly remove the wing and cut in half.
  3. Slice the breast meat from one side.
  4. Repeat for the other side.