4kg                           2 hours

Cooking times and tips



Traditional whole bird and crown approximate cooking times          


        Weight                            Approximate* cooking times                                


*These are approximate cooking times only as all ovens do vary, please don't just assume it is cooked thoroughly check juices are running clear.

These instructions are specific to a Lydiard Turkey.

5kg                           2 hours 15 minutes

6kg                           2 hours 30 minutes

7kg                           2 hours 45 minutes

8kg                           3 hours 

9kg                           3 hours 15 minutes

How to cook a whole turkey

How to cook a turkey crown

Tops tips for the perfect Lydiard turkey - Whole bird and crown


Warming up

Remove your turkey from the fridge a couple of hours before cooking to allow it to reach room temperature before it goes in the oven.


Preheat the oven to 180°c/350°f


Keep it simple

Remove the leg band to allow the heat to circulate around the bird. We don’t recommend covering with foil, as this will steam the skin.

Remember that stuffing your turkey will increase your cooking time so will also dry the turkey out a little more. For this reason the stuffing is best cooked separately.


Breast side down

Place your Lydiard Turkey breast side down in your roasting tray, this keeps the breast meat moist because the fat from the back trickles down through it.  Half way through the cooking time turn the turkey onto its back to brown and crisp up the skin. This is easiest done by holding the legs with oven gloves.



The fat in your bronze turkey speeds up the cooking process so reduces the time it takes for it to reach the correct temperature. Half an hour before the cooking time is up check the meat temperature by putting your meat thermometer half way through the thickest part of the breast and the thigh. If the temperature is 70°c or over then its done.  This can also be checked by putting a skewer into the thickest part of the breast and thigh, the juice should run clear with no trace of pink.

If the turkeys not done then pop it back in for another ten minutes and check again. Repeat until its done.  Ovens rarely cook at the temperature that is stated so it is vital that you make these checks rather than just carving it when the times up!


When its done, its done!

Don’t over cook! Once your happy its done take it out to rest. Any additional cooking is simply drying the turkey out.


And rest…..

Rest the turkey uncovered for at least 20 minutes before carving, preferably longer.  This allows the meat to relax, it wont go cold.