When you receive your Walters Turkey it’s important that you take good care of it!
On delivery your turkey will be oven ready, carefully wrapped in greaseproof paper and neatly placed in a box with a sprig of fresh rosemary, a Pop-up Timer, recipe leaflet and vacuum packed giblets to make a delicious gravy accompaniment. We suggest you keep the turkey in its box and place it in the refrigerator as soon as possible.
These instructions for cooking a Christmas turkey are taken from The Good Housekeeping Cooking Book which has proved successful over many years in the Walters Household. With this recipe, and regularly checking whether the Pop-up Timer has popped, you are guaranteed not to over cook your turkey. Firstly, stuff the turkey with your favourite stuffing or Sausage meat and then calculate your cooking time. Use the table below to work out your cooking time.
|Weight in KGs||Slow Cook 325°F/160°C||Slow Cook 400°F/200°C|
|2.75 – 3.75||3 – 3.5 hours||2.25 – 2.5 hours|
|3.75 – 4.5||3.5 – 3.75 hours||2.5 – 2.75 hours|
|4.5 – 5.5||3.75 – 4 hours||2.75 hours|
|5.5 – 6.25||4 – 4.25 hours||3 hours|
|6.25 – 7.25||4.25 – 4.5 hours||3 – 3.25 hours|
|7.25 – 8.2||4.5 – 4.75 hours||3.25 – 3.5 hours|
As the turkeys are hung in the traditional manner they are very tender and therefore it’s very important that they are not overcooked. If foil is used, unwrap 30 mins before cooking time is finished to allow for browning. Also, a good tip is to let the bird stand for at least 10 – 15 minutes out of the oven to let the juices in the meat settle before carving.