Times for Roasting Turkey:
When choosing a turkey for Christmas, you should allow about 450g /
1lb of dressed (plucked and oven-ready) bird per head. A good estimate
of the size of turkey to buy for Christmas is 4.5kg / 10lb. This will
serve about 12 people, with leftovers for the following day.
|
Oven-Ready Weight |
Thawing Time |
Number of Servings |
Cooking Time |
|
3.5kg / 8lb |
18 hours |
8-10 people |
2.5 - 3.5 hours |
|
4.5kg / 10lb |
19 hours |
12-14 people |
3.5 - 4 hours |
|
5.5kg / 12lb |
20
hours |
16-18
people |
3.5 - 4.5 hours |
|
6.3kg / 14lb |
24 hours |
18-20 people |
4 -5 hours |
These times apply to turkey weighted after stuffing and at room
temperature. Cook in a moderate oven, 180C / 350F / Gas 4, covered with
butter and bacon rashers and loosely covered with foil. To test whether
the turkey is fully cooked, push a skewer into the thickest part of the
leg and press the flesh: the juices should run clear and free from any
blood. If not, cook for a little longer and test again.
Carving a Turkey:
- Remove the leg, cutting between
the bones at the joint. Cut the leg in two through the joint and carve
into slices. Remove the wing, cutting through the joint as for the leg.
- Carve the breast in thin slices, starting at the front. Then
carve slices from the back of the breast. Continue to carve,
alternating the direction of carving in this way.
