Turkey stuffing:
Defrost and place the stuffing in 75°C water for approx. 45 minutes.
Remove casing and cut into slices.
Roast turkey:
Roast the turkey at 160°C from start to finish.
If the colour gets too brown, in particular for the larger turkeys, simply cover with aluminium foil.
The turkeys have a tender timer.
When the centre pops up, the turkey is perfectly cooked.
8 - 10 lbs – approx. 2 hours 16 - 18 lbs – approx. 3 hours
10 - 12 lbs – approx. 2¼ hours 18 - 20 lbs – approx. 3¼ hours
12 - 14 lbs – approx. 2½ hours 20 - 22 lbs – approx. 3½ hours
14 - 16 lbs – approx. 2¾ hours
For turkeys that are stuffed, roast for 15 minutes more after the tender timer has popped up.
Once cooked, let the turkey rest for approx. 20 minutes before carving.
