Here are the most frequently asked questions about cooking a turkey
Q: How do I know if my bird is fully cooked and safe to eat?
A: Raw meat may contain bacteria such as Salmonella or Campylobacter, which can make you and your family very ill indeed. Adequate cooking kills these bacteria. Cooking a turkey, chicken or goose can be risky if it isn’t done properly. The bird is fully cooked when there is no pink meat left, the juices run clear when the thickest part of the thigh and breast are pierced with a clean fork or skewer and the meat is piping hot all the way through. If you have stuffed your bird, ensure the centre of the stuffing is also piping hot as this is the slowest part to cook in a stuffed turkey. The temperature and time settings you should use for cooking are dependent on your oven, so consult the manufacturer’s guidelines.
A: Raw meat may contain bacteria such as Salmonella or Campylobacter, which can make you and your family very ill indeed. Adequate cooking kills these bacteria. Cooking a turkey, chicken or goose can be risky if it isn’t done properly. The bird is fully cooked when there is no pink meat left, the juices run clear when the thickest part of the thigh and breast are pierced with a clean fork or skewer and the meat is piping hot all the way through. If you have stuffed your bird, ensure the centre of the stuffing is also piping hot as this is the slowest part to cook in a stuffed turkey. The temperature and time settings you should use for cooking are dependent on your oven, so consult the manufacturer’s guidelines.
Q: How long does it take to cook an unstuffed turkey?
A. Use our turkey cooking time calculator and follow our cooking advice to determine the length of time required to cook a safe and delicious turkey in an electric fan assisted oven.
A. Use our turkey cooking time calculator and follow our cooking advice to determine the length of time required to cook a safe and delicious turkey in an electric fan assisted oven.
Use the following approximate cooking times to cook an unstuffed turkey in other types of ovens preheated to 180°C/350°F/gas mark 4:
| Weight of turkey | Cooking time |
| 3.5-5.5kg | 3 hours- 4 hours 20 minutes |
| 5.5-6.5kg | 4 hours 20 minutes – 5 hours |
| 6.5-8kg | 5 hours - 6 hours 20 minutes |
| 8-9kg | 6 hours 20 minutes – 7 hours |
| 9-11kg | 7 hours – 8 hours 20 minutes |
Always double check that the turkey is properly cooked: it should be piping hot all the way through with no pink meat left and the juices should run clear when the thickest part of the thigh and breast are pierced with a clean fork or skewer.
Q: Why are there differences between the cooking times for electric fan assisted ovens and other types of ovens, and why can I only stuff a turkey cooked in an electric fan assisted oven?
A: The cooking advice on our online calculator and SMS service is based on cooking your turkey in an electric fan assisted oven only. It is essential that you carefully follow these cooking times and directions to ensure a safe and delicious turkey. This is because our research showed that electric fan assisted ovens are typically more efficient at cooking turkeys than other types of oven, such as gas ovens. This has allowed safe cooking conditions for stuffed turkeys to be defined. Using these cooking times with other types of ovens (e.g. gas ovens, conventional ovens) may not result in your turkey being fully cooked. If you do not have a fan assisted oven then we recommend that you do not stuff your turkey. With these other ovens, the safest way to cook your stuffing is on a roasting dish or tray separate from the turkey. Our research showed that stuffed turkeys cook differently in other types of ovens and may not be fully cooked and safe if cooking advice for fan assisted ovens is used.
A: The cooking advice on our online calculator and SMS service is based on cooking your turkey in an electric fan assisted oven only. It is essential that you carefully follow these cooking times and directions to ensure a safe and delicious turkey. This is because our research showed that electric fan assisted ovens are typically more efficient at cooking turkeys than other types of oven, such as gas ovens. This has allowed safe cooking conditions for stuffed turkeys to be defined. Using these cooking times with other types of ovens (e.g. gas ovens, conventional ovens) may not result in your turkey being fully cooked. If you do not have a fan assisted oven then we recommend that you do not stuff your turkey. With these other ovens, the safest way to cook your stuffing is on a roasting dish or tray separate from the turkey. Our research showed that stuffed turkeys cook differently in other types of ovens and may not be fully cooked and safe if cooking advice for fan assisted ovens is used.
Q: If my bird is stuffed do I need to give it extra time?
A: Stuffing a turkey can significantly increase the cooking time. A stuffed 6.5kg turkey will take one hour longer to cook in an electric fan assisted oven then an unstuffed turkey of the same weight. Note: see the above question for an explanation as to why we only recommend cooking a stuffed turkey in an electric fan assisted oven.
A: Stuffing a turkey can significantly increase the cooking time. A stuffed 6.5kg turkey will take one hour longer to cook in an electric fan assisted oven then an unstuffed turkey of the same weight. Note: see the above question for an explanation as to why we only recommend cooking a stuffed turkey in an electric fan assisted oven.
Tip: To make sure the bird is cooked thoroughly just pierce the thickest part of the breast and drumstick i.e. leg and check that the juices run clear, there is no pink meat left, and it is piping hot throughout.
Q: I have a boned and rolled turkey joint – Do I need to give this more or less time to cook?
A: For turkey that has been boned and rolled, you should follow the instructions on the label for those joints that are pre-packed.
A: For turkey that has been boned and rolled, you should follow the instructions on the label for those joints that are pre-packed.
If your butcher is preparing the joint for you, ensure that you know the weight of the joint when you are buying it. Turkey that is boned and rolled should be cooked for 35 minutes per 450 grams (1 pound) plus 35 extra minutes at 180°C / 350oF / Gas Mark 4 or 5.
Remember to check that the boned and rolled joint is cooked at the end of the cooking period by ensuring it is piping hot all the way through, there is no pink meat left and the juices run clear when the thickest part of the joint is pierced with a skewer.
Q: Can I use the same time and temperature guidelines for cooking duck or goose for Christmas
A: Other birds, such as goose and duck, need different cooking times to those of turkey. The oven should always be hotter for duck and goose to melt the fat under the skin. They also need regular basting. In an oven at 220oC/425oF/Gas Mark 7, goose should be cooked for 35 minutes per kg, once the oven has preheated. Duck should be cooked for 45 minutes per kg at 200oC/400oF/Gas Mark 6. These times are based on cooking an unstuffed bird in a preheated oven, and they are only a guide. Always make sure poultry is properly cooked before serving by making sure that there is no pink meat left, it is piping hot all the way through and until the juices run clear when the thickest part of the meat is pierced with a clean fork or skewer.
A: Other birds, such as goose and duck, need different cooking times to those of turkey. The oven should always be hotter for duck and goose to melt the fat under the skin. They also need regular basting. In an oven at 220oC/425oF/Gas Mark 7, goose should be cooked for 35 minutes per kg, once the oven has preheated. Duck should be cooked for 45 minutes per kg at 200oC/400oF/Gas Mark 6. These times are based on cooking an unstuffed bird in a preheated oven, and they are only a guide. Always make sure poultry is properly cooked before serving by making sure that there is no pink meat left, it is piping hot all the way through and until the juices run clear when the thickest part of the meat is pierced with a clean fork or skewer.
Click here for questions about stuffing a turkey
If we haven't answered your questions, please call the safefood helpline. ROI - 1850 404 567 or NI - 0800 085 1683
This article was provided by Safefood – www.safefood.eu
