Suggestions for your Temple Farm turkey (whole bird)

As soon as possible after collecting your Temple Farm turkey, remove all packaging and store in a cool place, preferably the bottom of your refrigerator.

  • Where applicable remove the giblets and keep separately in a cool place.
  • A whole turkey is best cooked within two to three days of purchase.
  • Remove the turkey from the fridge 2 hours before cooking.
  • If your turkey is trussed, it is best to remove the string before cooking.
  • Do not stuff the cavity, as this will stop the turkey cooking properly. Instead, place a large Bramley apple or peeled onion inside.
  • Season the bird with salt and pepper, then place it breast side down, in a roasting tin. If desired, you can place the giblets around the bird. The oven should be preheated to 230°C/450°F/Gas mark 8 and the bird cooked at this temperature for 30 to 60 minutes, depending on size, before reducing the heat to 190°C/375°F/Gas mark 5. Aga: hot oven. (See table for suggested cooking times)
  • About 30 minutes before the end of cooking, turn the bird carefully on to its back to brown the breast.
  • It is very important not to overcook a turkey – many people do and are then disappointed when it is dry. This can be avoided by either using a ‘pop up’ timer or meat thermometer that detects when the turkey is cooked or testing with a fork on the inside of the thigh – when the juices run clear the bird is ready.
  • After removing the turkey from the oven and before carving, allow it to rest for 30-45 minutes. Do not cover.

Drain off the juices from the bird, and keep warm.

Cook Times!


Please Note: Oven temperatures vary greatly!

Weight hours/minutes

4 kg 2 hrs 10 mins
5 kg 2 hrs – 2 hrs 30 mins
6 kg 2 hrs 15 mins – 2 hrs 45 mins
7 kg 2 hrs 45 mins – 3 hrs
8 kg 3 hrs
9 kg 3 hrs 15 mins

Carving Tips

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