How long to cook a 10 kg turkey

This handy chart makes roasting easy at any size. Photography: Maya Visnyei. Photography: Maya Visnyei Smoked Herbed Brined Turkey Smoking turkey with applewood chips imparts a subtle sweet flavour that will make your meal extra special. Photography: Angus Fergusson Herb-Rubbed Roast Turkey With Fresh Sage Gravy Dressed in a classic array of herbs that you'll find in your pantry, this turkey is one that your family can enjoy for years to come.

Photography: James Tse Recommended How much turkey per person and roasting guide? For accurate timing, always weigh your turkey after it has been stuffed.

The latest advice from the British Turkey information service is that, if the turkey is over 4kg, calculate 20 mins per 1kg, plus 90 mins. If the bird is under 4kg, calculate 20 mins per 1kg, plus 70 mins.

If not, put it back in the oven for another 20 mins, then test again. Turkey is available all year round, but whole birds are at their best in December. Of those five sources, the last four are perhaps more likely to be able to tell you the most about the turkey, such as where it came from and how it was reared.

Traceability like that will give you assurance that the turkey has been humanely treated while alive; the higher the standard of welfare by which a turkey was reared, the better the quality of the meat. Read more about turkey farming at Red Tractor. As they are allowed to mature slowly, their flesh is firm and flavourful; however, because they have had lots of exercise during their lives, they may be less plump than indoor-reared birds.

Free-range turkeys should have had some access to the open air and are usually cheaper than organic. They are rarely labelled as such, but the low price is a giveaway.

Although such turkeys are more affordable, the conditions they endure are extremely grim, as they are packed in at high densities, with little room to move around and no access to sunlight — all of which produces a noticeably inferior meat. Reared slowly in free-range conditions, they all have densely textured meat that is more flavourful and succulent than indoor-reared types.

Whole birds should be roasted. Other portions are also available either skin-on or skinless, bone-in or boneless , including breast joints roast , crown joints the bird without its legs and wings, also good for roasting , breast steaks, escalopes very thin steaks of turkey breast, good for pan-frying and drumsticks roast or braise.

Other birds, such as goose and duck, require different cooking times and temperatures. The oven should always be hotter for duck and goose in order to melt the fat under the skin.

Keep cooked meat and poultry in the fridge — if they are left out at room temperature, the bacteria that causes food poisoning can grow and multiply. After you've feasted on the turkey, cool any leftovers as quickly as possible within 90 minutes , cover them and put them in the fridge. If you're putting leftovers in the freezer, you could divide them into portions so you can defrost only as much as you need.

When you're serving cold turkey, take out only as much as you're going to use and put the rest back in the fridge. Do not leave a plate of turkey or cold meats out all day — as part of a buffet, for example. If you're reheating leftover turkey or other food, always make sure it's steaming hot all the way through before you eat it.

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