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Whole bird & crown

Weight                      Approximate* cooking times

4kg                           2 hours

5kg                           2 hours 15 minutes

6kg                           2 hours 30 minutes

7kg                           2 hours 45 minutes

8kg                           3 hours 

9kg                           3 hours 15 minutes

Lydiard turkey breast joint

Weight

Approx* cooking time

1kg                                            45 minutes

1.5kg                                          1 hour

2kg                                          1 hour 15 minutes

Full instructions are supplied with your turkey

*These are approximate cooking times only. As all ovens do vary, please don't just assume it is cooked once the time is up. Thoroughly check juices are running clear. We believe the best results can only be achieved by using a meat thermometer!

These instructions are specific to a Lydiard Turkey.

How to cook a whole Lydiard turkey

How to cook a Lydiard 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 from the whole bird 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.  Halfway 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.

 

Check

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 halfway through the thickest part of the breast and the thigh. If the temperature is 65°c or over then it's 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 it's done, it's done!

Don’t overcook! Once you're happy it is done take it out to rest. Any additional cooking is simply drying the turkey out. 

 

And rest…...

Rest the turkey uncovered for at least 30 minutes before carving, preferably longer.  This allows the meat to relax, it won't go cold.

 

Cooking a Lydiard Turkey boneless breast

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

Sprinkle the skin with salt and pepper and place in your roasting tray. There is a good amount of fat under the skin so there is no need to add oil or butter.

A 1kg joint will cook in approximately 45 minutes. We recommend checking the internal temperature on the thickest parts after 35 minutes and return to the oven until the temperature reaches 65°c. Once it's done it's done don't over cook it as this just dries out the meat. 

Rest for at least 20 minutes before carving

 

 

 

Cooking times & tips

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