With this fool proof strategy, you will never have a dry turkey again!
Turkey Cooking times vary depending on the size of the turkey and whether you are stuffing it or not. The easiest way of judging the cooking time is to factor in the entire weight of the turkey, including any stuffing. Turkey cooking times are as follows:
15-20 minutes per pound. Therefore, a 7kg turkey is 14 pounds, which would be 4.5 hours cooking.
Preheat the oven to 200 degrees Celsius.
Ensure you have the allowed the Turkey to come to room temperature. Simply take it out of the fridge about an hour before you want to cook it.
Slice the lemon in half and place in the Turkey, along with the rosemary and thyme sprigs.
If you are stuffing the Turkey neck, do this now. If you are not, you can use the butter to ensure the Turkey meat stays moist throughout the cooking.
Gently lift the skin off the Turkey breast and smooth about half of butter under the skin, directly onto the Turkey breast.
Using the remaining butter, spread this over the top of the Turkey, focusing on the legs and sides.
Season with salt and pepper.
Place in the centre of the oven at 200 degrees for 20 minutes, and then reduce the heat to 170 for the remaining 4 hours.
Check the Turkey each hour to ensure it is basted and not burning. If there is too much color, simply place a piece of foil over the top.
Check the turkey is cooked by using a skewer on the thickest part of the bird. If the juices run clear, the turkey is done.
Remove from the oven and place on a clean plate. Cover the entire turkey with foil, ensuring there are no gaps.
Then cover the turkey with clean towels. Leave to rest for 1.5 to 2 hours (yes, 2 hours!!) This time will allow all of the cooking juices to reabsorb into the meat, making sure it is deliciously juicy.
Make sure you remember to use the remaining juices in the pan, along with the giblets, to make some amazing Turkey gravy!!!