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Nothing screams tradition like an oven-roasted turkey, but if that doesn’t inspire you, there are plenty of other options.
Roasting is the most popular method used to cook a whole turkey. It’s easy and should result in a fabulous centrepiece. Roast for 40 mins per kilo for the first 4 kilos then 45 mins for every kilo over that weight, or until the internal temperature reaches 65-70C.
- Roast Breast Side Down, the turkey won’t look as pretty, but it will be delicious!
- Overnight Roasting for a very juicy turkey
- Oven Bag Roasting, juicy and forgiving if you forget to turn the oven off
- Spatchcock Roasting, fool proof
Brining, not the entire cooking method but a trick that those in the know swear by! When done correctly, brining can produce a turkey that is juicy, well-seasoned and totally delicious. It’s basically soaking in water, salt and seasoning prior to cooking.
Frying, deep frying is the fastest way to cook your turkey but you’ll need an outdoor turkey frying kit or some improvisation. Always make sure your turkey is as dry as possible before submerging it into the hot fat and always, always fry in a clear outdoor space!
BBQ, cooking a whole turkey slowly on a grill results in a turkey that is delicately flavoured, juicy and totally delicious. You can use the beer can roasting method but only suitable for smaller birds.
Enjoy your festive feast.