Hugely talented Executive Chef Alex Nahke and his culinary team at The Europe Hotel and Resort in Killarney are sharing their culinary expertise with KillarneyToday.com readers to create a spectacular feast this festive season. Bring the magic of Christmas and delight your guests with this absolutely delicious roast turkey recipe
Serving size dependent on turkey size. A rough guide to help you pick the right size turkey for your festive gathering:
- 2-2.5kg serves 4-6 people
- 3kg serves 6-7 people
- 5kg serves 7-8 people
- 4-4.5kg serves 8-10 people
- 5-5.5kg serves 10-12 people
- 6-6.5kg serves 12-15 people
Preparation Tips
Check oven size: Make sure your turkey fits comfortably in your oven before purchasing.
Roasting tin: Choose a roasting tin that is large enough for your turkey, with extra room for juices and fat to collect.
Know the weight: Record the weight of your turkey for accurate cooking times to prevent overcooking or undercooking.
Resting time: After cooking, allow your turkey to rest. Turkeys weighing 4-6kg should rest for 1½ hours and those between 6-10kg should rest for two hours.
Cooking Temperature and Timing Guide
Preheat your oven to 180°C (gas mark 4). Cooking time based on turkey weight:
- 4-5kg: 2¼ to 2½ hours | 5-6kg: 2½ to 3 hours
- 6-7kg: 3 to 3½ hours | 7-8kg: 3½ to 4 hours
- 8-9kg: 4 to 4¼ hours | 9-10kg: 4¼ to 4½ hours
Alternatively, cook for 20 minutes per pound, plus an additional 20 minutes for safety.
Cooking Tips
Bring the turkey to room temperature: Remove your turkey from the fridge at least 30 minutes to one hour before cooking to reduce shrinkage. Always preheat your oven to ensure even cooking.
Place root vegetables like parsnips, carrots and onions at the bottom of the roasting tin to help create a flavorful gravy.
Season the turkey lightly with sea salt and black pepper. Cover loosely with foil during the first part of cooking, then remove it about an hour before the end to allow the turkey to brown.
Roast the turkey for the calculated time or until the juices run clear from the thigh. A food thermometer is the most accurate way to check, insert it into the thigh and ensure the temperature reaches 70°C for two minutes.
Once cooked, carefully lift the turkey out of the tray and place it on a board to rest. Cover loosely with tin foil for at least an hour while you prepare the rest of the meal.
Top Tips
- No need to wash the turkey: Washing the turkey can spread bacteria around your kitchen, so skip this step.
- Stuffing: It is safest to cook the stuffing separately instead of inside the turkey to avoid undercooking it. The stuffing needs to reach a core temperature of 75°C immediately or 70°C for two minutes.
- Use turkey juices: Add flavour to your stuffing by using some of the turkey’s cooked juices.
- Consider boned and rolled legs: Ask your butcher to remove and bone the legs, which can be rolled and cooked separately. This makes for a quicker cook time and cleaner servings.
Enjoy a perfectly cooked turkey this Christmas with these tips.
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