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):

1. Unwrap, pat the skin very dry; air-chill in the fridge 4–24 hrs uncovered if possible.

2. Bring to room temp 30–60 mins before roasting. Season the cavity; rub skin with butter or oil and salt.

3. Optional: butter under the skin over the breasts for extra juiciness.

Roast method (hot start, gentle finish):

1. Preheat 220°C (fan 200°C). Roast 20–30 mins to colour the skin.

2. 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.

3. Target temps: Breast 74–75°C, Thigh 80–82°C.

4. 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.