10 Steps to a Perfectly Cooked Turkey

Nature always pays back patience, and in return we have healthy meat with beautiful golden fat marbled throughout. This ensures your turkey is extra succulent, but because fat heats up faster than protein the bird will also cook faster than its cheaper equivalents.

  1. Let your turkey sit at room temperature for two hours before cooking.
  2. Pre-heat oven for at least 30 minutes at 180C, 350F or Gas Mark 4.
  3. Only stuff neck cavity to allow heat to circulate in the main cavity. This will reduce the cooking time and maximise the succulence of the meat.
  4. Place a seasoned onion in the cavity.
  5. Place the turkey break-side down to allow all the juice to stay in the breast.
  6. Turn the turkey upright for the last 30 minutes to brown the skin.
  7. Do not cover in tinfoil.
  8. The turkey is cooked when the coldest point with temperature probe is 65C.

Size and Time Guide

4kg
8.8lbs
2hrs
5kg
11lbs
2hrs 15mins
6kg
13.2lbs
2hrs 30mins
7kg
15.9lbs
2hrs 45 mins
8kg
17.6lbs
2hrs 55mins
9kg
19.8lbs
3hrs 10mins
10kg
22lbs
3hrs 25mins
11kg
24.2lbs
3hrs 40mins
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Elmgrove Farm

Elmgrove Farm
Gormanston
Co Meath
K32C925
Ireland
Email: info@elmgrovefarm.ie
Tel: 041 9884389