All you need to know about turkey
From picking and prepping to cooking and carving, we’ve got top tips and advice for making the best Christmas turkey ever.
We’ve made this part simple. With our mouthwatering collection of Irish turkeys you can choose an amazing centrepiece to match your Christmas plans.
Irish Outdoor Reared Slow Grown Bronze Whole Turkey
Our Hockenhull Hollyberry turkeys have the freedom to roam in fields in Co. Monaghan, with continuous access to open-air runs.
What the farmer says…
“The sight of turkeys running around the field on a frosty morning always makes me smile,” says fourth generation farmer, Edward Maguire. “We’ve produced eggs, chicken and turkey on this farm since 1951. They enjoy access to fields from dawn until dusk and picking through the leaf litter under the mature Ash trees in their field. Needless to say, the elderberries, blackberries and hawthorn berries don’t last long. It’s a special privilege for us as a family to produce such a quality product for Christmas.” Edward Maguire.
Turkey in all shapes and sizes
We’ve got an incredible range of birds to choose from for your Christmas feast, no matter what your budget. Guaranteed great quality and amazing taste to make sure your Christmas turkey dinner is as perfect as possible.
Impress your guests
Bring a little something special to your Christmas plans with a perfect wine pairing for your meals and thoughtful hosting ideas and inspirations.
We’ve taken each step of the prep and broken it down so you can cook without the stress. Simply follow along and watch how our chefs do it. Get it right and the results will be amazing.
As a guide, cook your turkey at 180°C Fan/350°C/Gas Mark 4.
Under 4.5kg – cook for 45 minutes per kilogram, plus 20 minutes.
4.5kg – 6.5kg – cook for 40 minutes per kilogram.
More than 6.5kg – cook 35 minutes per kilogram.
Weigh the turkey after stuffing and always pre-heat your oven.
Basting the bird
Pour, brush or spoon the juices over during cooking to keep it moist.
The skewer test
Test the bird is cooked using a thermometer. It should read 75°C.
Loosely cover and allow it to rest. This keeps your meat moist.
Top tips to try out
Here’s a few little suggestions to make everything run smooth and taste delicious. Keep them in mind when it’s time to cook.
Make sure your bird cooks evenly by tying the legs loosely with string – this ensures that the breast meat doesn’t overcook.
Rub with oil or butter
Don’t forget to brown your turkey and crisp the skin to perfection by rubbing it all over with olive oil or melted butter.
Try two smaller birds
If you’re short on space it’s a good idea to roast 2 smaller turkeys. They’ll fit better in the fridge and cook quicker.
Get a good pan
Pick a heavy duty, non-stick pan with low sides. If the sides are high, it stops your bird browning evenly below.
If you want to add some tasty twists to your turkey roasts or you want to master how to make amazing stuffing, take a look at our Christmas recipes for ideas and inspiration to help you through the festive season.
Make more delicious dishes with your leftover turkey. Explore our full collection for ideas across the festive season.
Pick a popular question and find an answer to help.
As a guide, cook your turkey at 180°C Fan/350°F/Gas Mark 4 and use the below info
More than 6.5kg – cook for 35 minutes per kilogram.
More than turkey…
Now we’ve stuffed you with turkey tips it’s time for more amazing offers, roasts and festive treats.