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For 6 adults and 2 children

5 kg whole turkeyBone-in, sized using the NFU turkey guide

In the basket0 of 10

Your cooking timeline

Oven at 180°C (gas 4)

Defrost first: move the turkey to the fridge about 3 days before, by . Allow 10–12 hours per kg.

On the day0 done

Turkey time: for a 5 kg unstuffed bird, from the Food Standards Scotland guide. Fan ovens can be quicker, so always check it's cooked.

From official food safety guidance. Times are a guide; these checks are what count.

The thickest part, between breast and thigh, reaches 75°C on a food thermometer
Steaming hot all the way through, with no pink meat
Juices run clear when you pierce the thigh
Cook stuffing in a separate tin, not inside the bird

Recommended A reliable meat thermometer We may earn a small fee if you buy through this link.

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