A turkey is the centrepiece of Christmas dinner. Here is how to cook it correctly.
180°C conventional (160°C fan). Do not start at a high temperature and reduce — the standard method works reliably.
Add 30 minutes to these times if the bird is stuffed in the cavity.
Use a meat thermometer. The internal temperature in the thickest part of the thigh (not touching bone) must reach 75°C. The juices must run clear, not pink.
Rest under foil for at least 30 minutes — 45–60 minutes for a large bird. Resting allows juices to redistribute. The turkey will stay hot for 45–60 minutes if well wrapped.
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