Revenge of the turkey?

By Emily Grenfell



Ensure your turkey is completely defrosted before you cook, this means no ice crystals on the inside or the outside.

To do this, remove the Turkey from any packaging, place in a dish that’s big enough to hold it, and has edges to catch any juices that will seep out while it’s defrosting. Cover with foil, and leave in the fridge or a cool room.

If you’re defrosting in the refrigerator, you will need to allow 1 day for every 4lbs of turkey. This means you will need to start thawing 3-4 days before Christmas day, depending on the size.



Set your oven to 190C or 170C for fan assisted, or gas mark 5.

Always weigh your turkey after it has been stuffed. If it’s a big one, use the bathroom scales.


If your turkey is over 4kg, allow 20 minutes per kg, then add 90 minutes to finish.

Turkey weighing 5kg would need 5 x 20 + 90 = 190 minutes


If your turkey is under 4kg, allow 20 minutes per kg, then add 70 minutes to finish.


If you have any questions, use the BBC Good Food cooking times calculator.


Top tip:

Read the weight of your turkey from the packaging, and weigh your stuffing before you stuff the bird. That way you won’t have to weigh the whole thing!


To test if the turkey is done, pierce the thigh where it meets the body. If the juices run clear, it’s cooked. If they juices are pink and tinged with blood, put it back in the oven for 20 minutes and try again.