Rosamondford Turkey Farm

Traditional, naturally reared Devon turkeys

Order Now for Christmas

How to Cook the Best Roast Turkey

All turkeys from Rosamondford Farm are inspected to ensure you receive them in perfect condition. Please use the following guide to ensure a moist, succulent and tasty turkey on Christmas day or any other special occasion.

Storing Your Turkey

roast turkey

Remove the turkey from its packing and take out the giblets. Dry and store in a cool place such as the bottom of your refrigerator.

Ideally, our turkeys should be cooked within three days of purchase.

Turkey Cooking Times

Please note that all turkeys and ovens are different. Cooking times are approximate — you will need to use your own judgement and check regularly. Adding stuffing will increase cooking times accordingly.

Weight Total cooking time
3.0Kg 6.6lb 2 hours, 15 minutes
4.0Kg 8.8lb 2 hours, 35 minutes
5.0Kg 11.0lb 2 hours, 55 minutes
6.0Kg 13.2lb 3 hours, 15 minutes
7.0Kg 14.4lb 3 hours, 40 minutes
8.0Kg 17.6lb 4 hours
9.0Kg 19.8lb 4 hours, 25 minutes
10.0Kg 22.0lb 4 hours, 45 minutes
11.0Kg 24.2lb 5 hours
12.0Kg 26.4lb 5 hours, 15 minutes

Cooking Your Turkey

Follow these steps for the best-tasting bird.

  1. Pre-heat your oven to 230°C / 450°F / gas mark 8. Fan-assisted ovens can be reduced accordingly.
  2. Remove any string from around the turkey.
  3. We recommend you cook stuffing separately. However, should you wish to stuff your bird, fill the neck cavity only. You can also put a large apple or peeled onion into the body. Use the total weight of the stuffed turkey to calculate cooking times.
  4. Sprinkle the whole bird with salt and pepper then place breast-side down in a large roasting tin and cover loosely with foil. Calculate the cooking time using the table below.
  5. Place the turkey in the middle of the oven for around thirty minutes then reduce the temperature to 190°C / 370°F / gas mark 5 (less for fan-assisted ovens).
  6. About thirty minutes before the end of cooking, remove the foil and turn the turkey on to its back.
  7. To avoid over-cooking, put a fork into the inside of the thigh. The turkey is cooked when the juices run clear and are not pink.
  8. Let the turkey stand for at least 15 minutes before carving.

How to Carve Your Turkey

After standing, carve your turkey using the following method:

  1. Hold the leg at the end knuckle and cut close to the body. Twist off and carve (or serve to hungrier persons!)
  2. Remove both legs and wings.
  3. Slice the breast meat from one side then repeat on the other.

Turkey Recipes

You don’t need to use left-over turkey in sandwiches! The Traditional Farmfresh Turkey Association has provided Rosamondford Farm with the following turkey recipes…