What temperature do I cook a 6 kg turkey?

Begin 1-2 days ahead. Combine salt and herbs in a small bowl. Remove any excess fat from inside turkey cavity and place in a large non-reactive dish. Rub salt mixture all over turkey skin and inside cavity. Leave uncovered and place in the fridge for 24-48 hours to allow to brine.

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What you need
Turkey basics
Guide to turkey weights
Turkey cooking tips
What temperature do you cook a 6kg turkey?
How long does it take to cook a 6 kilogram turkey?
How do I cook a 6 kg turkey?
Is it better to cook a turkey at 325 or 350?

Preheat oven 250C (230C fan-forced). Remove turkey from fridge. Drain away any fluid from brine, but do not rinse the turkey. Prepare your stuffing, and then stuff cavity. Seal with lemon half. Draw legs together and truss with kitchen string. Place turkey on a rack inside a large baking dish and pour in stock.

Place in the oven and immediately drop temperature to 190C (170C fan-forced). Cook for 2.5 to 5.5 hour** basting every 45 minutes with the juices in the bottom of the pan. If skin is getting too brown, cover breast with a piece of aluminium foil. Roast for approximately 30-35 minutes per kilo. I used a small size 44 bird (4.4kg) and the cooking time was just under 2.5 hours. To test if it is cooked, use a meat thermometer inserted deep into the thigh and breast. It will be cooked when it has reached 74C. Alternatively, press a sharp knife into the meat between the thigh and breast. The juices should run clear.

Once cooked, remove turkey to a large plate and cover to rest. Spoon off any fat from the roasting pan, then place on the stove over high heat. Add flour and stir to combine with drippings. Allow to cook for 2-3 minutes. Gradually add water, half a cup at a time, stirring well. Simmer to thicken. Strain through a sieve to remove any lumps.

Remove stuffing from turkey and place in a serving dish. You can return it to the oven to crisp up if you prefer.

Carve turkey and serve with roasted vegetables, steamed greens, cranberry sauce, stuffing and gravy.

Notes

Leave 1-2 days for brining. Dry brining helps to tenderise and flavour the turkey. You can skip this step if you prefer. When dry brining, make sure to leave the turkey uncovered in the fridge to help dry out the skin, which will ensure crispy deliciousness when roasted. If you choose to skip the brining process, make sure to season the turkey well with salt and pepper before roasting.

Is it your turn to cook Christmas lunch for family and friends this year? Well, there's no need to panic! By following our simple tips and techniques you'll discover how easy it is to cook and serve a mouth-watering roast turkey.

What you need

For perfectly prepared turkey, have the following equipment on hand before you start:

pastry brushes for brushing the turkey with butter
unwaxed white kitchen string for trussing the turkey
non-stick baking paper and foil for covering the turkey
a large roasting pan for cooking the turkey
a wire rack to be placed inside the roasting pan. The turkey sits on this rack during cooking
a skewer to test when the turkey is ready
a carving knife and fork for when you’re ready to carve.

Turkey basics

Frozen whole turkeys are available from supermarkets all year round, starting from around 2.5kg (size 25), which is enough to feed up to six people (see ). To get the most from your turkey, follow these tips.

Thaw frozen turkeys in the fridge – never on the kitchen bench. A large turkey can take more than three days to thaw. Once thawed, leave it in the fridge until ready to cook. Stuff the turkey just before cooking.
Turkey breast is very lean and the lack of fat means it can dry out during the long cooking process. Cooks traditionally covered the turkey with a piece of muslin soaked in melted butter to keep it moist, but it’s easier to use non-stick baking paper and foil. Covering the breast with strips of bacon or prosciutto also helps to keep the moisture in and adds extra flavour. It’s also important to baste the turkey with melted butter or pan juices to prevent it drying out during roasting.
The sheer size of a turkey means that it can take up the whole of a standard domestic oven, leaving no room for roasting the vegies you plan to serve with it. If this is the case, cook your vegetables, separately, first. Once done, cover them with foil and set aside while you cook the turkey. Then, while the turkey is resting, return the oven shelves to their original positions and increase the temperature. Uncover the vegetables and return to the oven until heated through.
To store leftover turkey, allow it to cool slightly. Remove all of the meat from the carcass and store in an airtight container in the fridge for up to one week. You can also use the carcass to make stock. To freeze leftover turkey meat, wrap in plastic wrap and place in an airtight container. Label, date and freeze for up to a month. Thaw in the fridge overnight.

Guide to turkey weights

Turkey weightNo. of servesThawing time in fridgeCooking time for a stuffed turkey*2.5kg/size 254-62-2 1/2 days1 1/2-2 hours4.5kg/size 458-103 days3-3 1/2 hours6.75kg/size 6710-123-3 1/2 days4 1/2-5 hours9kg/size 9015-203 1/2 days6-6 1/2 hours

Turkey cooking tips

Step 1: Preheat oven to 180°C. Place an oven shelf in the lowest position so the turkey will be in the centre of the oven. Remove the other shelves.

Step 2: Add a little water to a roasting pan (this will help keep the turkey moist).

Step 3: Place the turkey, breast-side up, on a wire rack in the pan. Brush with melted butter then cover with non-stick baking paper. Finally, cover the pan with foil to seal. Cook according to recipe.

Step 4: To test if cooked, pierce the thickest part of the thigh with a skewer. If the juices run clear, the turkey is ready. Transfer to a carving tray and cover loosely with foil. Set aside for 10 minutes to rest before carving.

What temperature do you cook a 6kg turkey?

Preheat oven to 350°F (177°C). If stuffing the turkey, do so while the oven is preheating. Spoon stuffing lightly into turkey instead of packing firmly because stuffing expands while cooking. (Allow ½ cup (125 ml) of stuffing per pound (500 g) of turkey.)

How long does it take to cook a 6 kilogram turkey?

Roasting times for an unstuffed turkey: 10–12 lb (4.5–5.5 kg) 3–3 1/4 hours. 12–16 lb (5.5–7.25 kg) 3 1/4–31/2 hours. 16–20 lb (7.25–9.0 kg) 3 1/2–4 1/2 hours. 20–25 lb (9.0–11.25 kg) 4 1/2–5 hours.

How do I cook a 6 kg turkey?

Heat the oven to 180C/160C fan/gas 4..

Smear the butter all over the turkey and season with salt and pepper..

Put in a roasting tin, breast-side up, and roast for 40 mins per 1kg for the first 4kg, then 45 mins for every 1kg over that weight, or until the internal temperature reaches 65-70C..

Is it better to cook a turkey at 325 or 350?

You can use either of these temperatures when cooking a turkey. 325 degrees will yield more tender meat, while 350 degrees makes the turkey cook more quickly while imbuing it with a richer taste.