Our Cooking Guidelines
1. Preheat oven to 220C (Gas Mark 7)
2. Roast bird for 25 minutes at 220C (Gas Mark 7)
3. Reduce oven temperature to 180 C (Gas Mark 4) and continue to roast for 30 minutes per Kilo
4. The Turkey is done when the juices run clear when tested with a folk under the thigh.
5. Remove the bird from the oven and rest for 20-25 minutes before carving.
Please Note, the above is only a guide and ovens may vary in temperature