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Owton’s Top Tips!
Our Whole Turkey (7 to 8kg) is a proper showstopper and just the thing for a traditional roast. It comfortably serves 10 to 12 people with plenty of leftovers for the days ahead.
Roast at 180°C for around 3.5 to 4 hours, basting occasionally to keep it moist. Check it’s fully cooked by using a meat thermometer in the thickest part of the bird. You’re looking for a temperature of 75°C before serving.
Rest for at least 30 minutes under foil before carving. This helps lock in the juices and makes slicing easier. Serve with all the trimmings on the day, then enjoy what’s left in sandwiches, curries, or homemade pies. Want a mouthwatering curry? Why not check our Bhuna curry sauce out!
A 7.0–7.4kg turkey will typically serve 10–12 people generously, with plenty of room for seconds—or leftovers for sandwiches, curries, or turkey pie the next day.
Allow approximately 10–12 hours of defrosting time per kilogram in a fridge set at 4°C. For a 7kg bird, this means around 3 full days in the fridge before cooking. Always defrost on a tray to catch any juices.
Once fully defrosted, roast at 180°C for 35–40 minutes per kilogram. For a 7kg turkey, this is roughly 4 to 4.5 hours. Always check the internal temperature reaches at least 75°C in the thickest part of the meat.
To keep the turkey succulent, baste it regularly and cover it loosely with foil for most of the cook. Remove the foil for the final 30–40 minutes to allow the skin to crisp up beautifully.