Whole Turkey

Full product description

Make it a proper feast with our whole turkey—succulent, generously sized and perfect for centre-stage roasting. Dry the skin, season well and start hot for a bronzed, crispy finish, then roast gently until the breast is juicy and the legs are tender. Whether you go classic with herb butter and bacon, or citrus and garlic with a rich gravy, this bird carves beautifully and feeds a crowd with leftovers for days.

Why you’ll love it

Whole bird for showpiece roasting and generous portions
Even cooking with butcher-trimmed presentation
Crispy skin, juicy meat with a simple hot-then-gentle method
Ideal for Sunday lunch, Christmas and celebrations—plus leftovers

Bird details

Whole turkey, typically with giblets (check pack)
Trussed or stringed for shape (may vary by batch)
Fresh, never previously frozen (unless stated on pack)
Typical weight ranges available—choose the size to suit your table

How to cook (quick guide)

Prep (best results):

Unwrap, pat the skin very dry; air-chill in the fridge 4–24 hrs uncovered if possible.
Bring to room temp 30–60 mins before roasting. Season the cavity; rub skin with butter or oil and salt.
Optional: butter under the skin over the breasts for extra juiciness.

Roast method (hot start, gentle finish):

Preheat 220°C (fan 200°C). Roast 20–30 mins to colour the skin.
Reduce to 170–180°C (fan 150–160°C) and continue until done.
- Guide (un-stuffed): 35–40 mins per kg
- Stuffed birds cook longer; use a thermometer.
Target temps: Breast 74–75°C, Thigh 80–82°C.
Rest 30–45 mins loosely covered before carving.

Gravy tip: Deglaze the roasting tray with stock/wine, scrape the caramelised bits, and simmer to a glossy finish.

If your turkey is labelled frozen: Defrost in the fridge on a tray—allow 24 hrs per 2–2.5 kg, then cook as above.

Size guide (approx. servings)

3–4 kg: 6–8 people
4–5 kg: 8–10 people
5–6 kg: 10–12 people
6–7 kg: 12–14 people
(Depends on appetites and side dishes.)

Serving ideas

Classic herb butter: thyme, rosemary, lemon zest and streaky bacon over the breast
Citrus & garlic: orange, lemon and bay with a pan gravy
Honey–mustard glaze for the final 15 minutes
Leftovers: turkey sandwiches with stuffing and cranberry, pies, curries and ramen-style soups

Storage & handling

Keep refrigerated below 5°C
Cook within 1 day of opening
Suitable for home freezing (if fresh): freeze on day of purchase; defrost in the fridge and use within 24 hours of defrosting
Wash hands and equipment after handling raw poultry; avoid cross-contamination

FAQs

Stuffed or unstuffed?
For even cooking, roast unstuffed and bake stuffing separately. If stuffing, pack loosely and check 75°C in the centre.

How do I keep the breast moist?
Butter under the skin, baste lightly, and don’t overcook—pull at target temps and rest well.

Spatchcock option?
Yes—spatchcocking speeds things up and cooks more evenly; roast at 200°C (fan 180°C) until temps are reached.

Crispier skin?
Dry the bird thoroughly, salt the skin, start hot, and finish with 5 minutes at high heat if needed.