Carving Turkey
Carve with the breast upwards. Remove a drumstick,
leaving the thigh on the bird, and slice the meat from it. Carve slices
from the thigh and then remove the wings and strip off the meat from these.
Carve thin slices from the breast, taking in slices from the stuffing.
Serve a mixture of white and dark meat plus stuffing for each portion.
When the first side has been carved, turn the bird around and start
on the other side.
Roasting Times
The information below is for stuffed birds, and is only a rough
guide, since oven temperatures can vary considerably. To prevent disaster
- and the margin for error increases with larger birds and longer cooking
times - check frequently during the last part of the cooking.
An unstuffed bird will take 20-30 minutes less than a stuffed
bird.
These times are for an oven temperature of 1800C /
3500F / Gas mark 4
and are approximate
Weight |
Without Foil |
Wrapped in Foil |
2.25-3.5kg / 5-8lb |
2-21/2 hours |
21/2-31/2 hours |
3.5-5kg / 8-11lb |
21/2-31/4 hours |
31/2-4 hours |
5-6.75kg / 11-15lb |
31/4-3c hours |
4-5 hours |
6.75-9kg / 15-20lb |
33/4-41/4 hours |
5-51/2 hours |
9-11.25kg / 20-25lb |
41/4-43/4 hours |
not recommended |