4.6 kg turkey cooking time

Error: You need to enter a weight. You might need more time if you have other items in the oven, you open and close the door often or your oven is less efficient than the average. Use a meat thermometer to make sure it is fully cooked. Cooking tips Always remember to preheat your oven.

Spend as much as you can afford on your turkey, and ensure it's free-range, and you will be rewarded with a flavoursome bird. Before defrosting, remove all the packaging, take out giblets and store separately. Store turkey, lightly covered, on a deep plate or dish at the base of fridge , whilst it defrosts. Before cooking, make sure there aren't any ice crystals in the birds cavity. Cook within 24hr. Remember never to refreeze defrosted meat. We would recommend not stuffing the cavity as this will prevent hot air circulating and you might end up with uncooked meat.

4.6 kg turkey cooking time

I use a meat thermometer when cooking this as it helps to judge when the turkey is done. Cook it to an internal temperature of 75CC rather than the 90C suggested on the thermometer gauge, though. If you have chosen to cook a turkey of a different size to below, see Turkey timings below there is no need to include the weight of the stuffing. In the cavity use only flavouring vegetables and herbs. Cover and chill until ready to cook. The stuffing can of course be made up to a month in advance and frozen. The table below shows times for gas and electric ovens. Ovens do vary considerably, so if you know that yours is on the hot side or the cool side, adjust the times accordingly. Aga cooking times are shown underneath. For a 5.

For a 5.

First time cooking a turkey? Make sure you know what weight your turkey is. This will help to determine the cooking time required. This will greatly enhance the flavour of the gravy you can make. In a Summer Christmas in the Queensland heat you need to be extremely careful with raw poultry. The secret to knowing how to tell if the turkey is cooked enough is by using a digital cooking thermometer. Always double-check by sticking the probe in several different spots within the thigh or breast, to find the lowest reading.

Error: You need to enter a weight. You might need more time if you have other items in the oven, you open and close the door often or your oven is less efficient than the average. Use a meat thermometer to make sure it is fully cooked. Cooking tips Always remember to preheat your oven. Loosely cover your turkey with tinfoil while roasting it in the oven. Baste your turkey every hour to ensure it does not go dry. Do this by pouring cooking juices with a spoon over the surface of the turkey and return to the oven. Turkey, like other poultry, can carry food poisoning bacteria.

4.6 kg turkey cooking time

Spend as much as you can afford on your turkey, and ensure it's free-range, and you will be rewarded with a flavoursome bird. Before defrosting, remove all the packaging, take out giblets and store separately. Store turkey, lightly covered, on a deep plate or dish at the base of fridge , whilst it defrosts. Before cooking, make sure there aren't any ice crystals in the birds cavity. Cook within 24hr. Remember never to refreeze defrosted meat. We would recommend not stuffing the cavity as this will prevent hot air circulating and you might end up with uncooked meat. Instead, if you want a stuffed bird, loosely stuff under the skin at the neck end only, using enough stuffing, so as not to break the skin of the neck cavity. Secure the neck skin with skewers or cocktail sticks. Weigh your stuffed turkey before cooking to calculate timings.

Left 4 dead 2 cd key

We would recommend not stuffing the cavity as this will prevent hot air circulating and you might end up with uncooked meat. Put the bird in a warm place, tented with foil. When the liquid is cold, take off the fat with a spoon and save the juices for the gravy. Top 10 turkey recipes What to do with leftover turkey Health benefits of turkey How to make turkey stock Our best turkey crown recipes. These are approximations only and based on no other protein being served. Whole birds should be roasted. Search, save and sort your favourite recipes and view them offline. Put the turkey on a tray or plate wide and deep enough to contain any blood or juice that might seep out. Wondering whether you need a whole turkey or how much it should weigh? Back to Inspiration Vegetarian air fryer recipes Healthy air-fryer recipes Air-frying for beginners Air-fryer chips.

You have your bird, but how long, exactly, should you plan to cook it to ensure Thanksgiving dinner is served on time? Here's a handy turkey cooking chart.

Back to How to How to poach an egg How to cook rice How to make risotto How to cook couscous How to knead bread dough. Remember me Log in. This category only includes cookies that ensures basic functionalities and security features of the website. Allow min per kg. Back to Inspiration Healthy smoothie recipes Green smoothie recipes Breakfast smoothie recipes Spinach smoothie recipes. Back to Inspiration Family casserole recipes Family chicken recipes Bolognese recipes Cheesy pasta recipes. Back to Recipes Easy vegetarian recipes Healthy vegetarian recipes Vegetarian dinner recipes Vegetarian slow cooker recipes. Ultimately the best way to know if your stuffed turkey breast is ready is to insert a meat thermometer approximately 4cm into the turkey meat and measure the temperature. Remember to weigh the turkey with any stuffing under the skin, bacon or other additions and check that it's cooked properly. Use our turkey size guide to help you choose the best turkey size option for you. You may need more time than calculated if: You have lots of other items in the oven You are opening and closing the oven door often Your oven is less efficient than average Cooking tips Always remember to preheat your oven. Classic sides and trimmings. Back to How to School packed lunch ideas Hot lunch ideas Healthy lunch ideas for work Easy lunch ideas. Cook the turkey in the preheated oven for 40 minutes. Use our guide to learn how to cook a turkey to feed a crowd, including brining and carving.