23 March 2015
Once you know the size of your Bernard Matthews Golden Norfolk Turkey and it’s been defrosted properly it’s simply a case of following some very easy steps to cooking your turkey.
Cooking your turkey
Please remember to wash your hands before and after handling raw poultry and to clean the work surfaces.
Start by pre-heating your oven to 200C/180C Fan/350F/Gas Mark 4. Remember, all cooking appliances vary in performance so for fan assisted ovens cooking times may need to be reduced. For best results refer to manufacturer's handbook.
If you’re cooking an un-basted turkey or a Bernard Matthews Turkey Crown
, brush the skin with melted butter or oil if desired.
If you’re cooking a Bernard Matthews Golden Norfolk Turkey
, which is self-basting, there is no need to brush with oil or butter or baste during cooking.
We think it’s best to cook your stuffing separately, but if you wish to stuff your turkey, make sure you stuff the neck end only. For every 500g of stuffing used, increase the total cooking time by 10 minutes.
Next place your turkey in a roasting tin and loosely cover the whole bird with foil. Roast in a preheated oven following the guidelines on the packaging or use our cooking time calculator.
When you’ve got 1 hour 30 minutes of cooking time left, remove the foil to allow the skin to go golden and crispy for the last bit of cooking.
Many people get nervous about knowing whether their turkey is completely cooked, to check insert a clean skewer into the thickest part of the thigh. When cooked, the juices should run clear, if pinkish, return to the oven and cook for a little longer.
Once you are happy your turkey is completely cooked cover with foil and allow the turkey to stand for 30 minutes to rest before carving. This allows time for the juices to come to the surface, making the meat moist and succulent.
Now you’ve cooked your turkey, follow our easy guide to carving
your Bernard Matthews Golden Norfolk Turkey.