All jokes aside, we are by no means claiming to be world class chefs, but we have eaten more than our fair share of Turkey. Below is a rough guide and some hints/tips we have picked up over the past 60 years.

Whole Turkeys

(Milford Bronze & White)

1. Firstly we commend you for having taken on the responsibility of cooking our bird – your first job starts the night before. You need to make sure your bird is removed from the fridge and coming up to room temperature overnight ready for you to roast.
2. Pre-Heat your Oven to 180^oC (Gas Mark 4).
3. Remove the bag of Giblets from within the bird’s cavity.
4. a) For those that want to wing it: As a rough estimate, roast for 20 mins per kg , plus an extra 70mins. For example: a 6kg bird would need 3hrs 10mins (20mins x 6 + 70mins). Estimates for other bird weights are shown below:

b) For those that want the best and most accurate results use a Meat Thermometer Probe (See Below)

Milford’s Top Tip No.1:
Before you get anywhere near the bird, treat yourself to an early Christmas present and buy a Meat Temperature Probe (Also available in our Pop-Up shop for just £5.00) – it is the most accurate way to guarantee the juiciest and tastiest roast.
(Take temperatures from the thickest part of the bird)

4. Cook at 180^oC (Gas Mark 4)
   a) For the time set out above.
   b) Ideally until your temperature probe reads 65^oC – 70^oC (This will most likely to take less time than the estimate suggests above).
5. a) Trust your probe and remove from the oven as soon as you reach the magic number.
   b) If you haven’t got a Meat Temperature Probe by now then skewer the deepest part of the thigh.
   If the juices run clear, you too are in the clear and the bird is cooked. If the juices are running pink, stick the bird back in the oven and check at 10 minute intervals.
   (You are probably thinking it’s about time to order a probe and you would be correct – Click Here for recommendations. If you have missed the last post before Christmas we have our Milford Meat Thermometers available to buy in our Pop-up Shop for just £5.00).

Milford’s Top Tip No.2: Resting is just as important as cooking – it ensures the meat is juicy and easy to carve.

6. Throw a towel or foil over the top and allow it to rest.
7. As a general rule try to leave your bird to rest for as long as you cooked it, but if you don’t have time leave for at least 30 minutes. (Don’t worry about it getting cold as there’s plenty of residual heat post cook).
8. Throw your giblets into a pan with some chopped onions etc for a nice head start on the gravy.
9. Enjoy with plenty of Booze! (You’ve earnt it)

Turkey Keema

Christmas Turkey Gravy

Turkey a La King

Turkey Toastie

Turkey Curry

Coronation Turkey

Turkey Casserole

Turkey Butterfly/Breast

(Without Bone)

1. Again you will have to make sure the bird is removed from the fridge the night before and at room temperature when you put it in the Oven.
2. Pre-Heat your Oven to 190^oC (Gas Mark 5).
3. For those still using the old fashioned method, a rough estimate at 190^oC (Gas Mark 5) is roast for 40 mins per kg , plus an extra 20mins. For example: a 3kg breast would need 2hrs 20mins (40mins x 3 + 20mins). Estimates for other breast weights are shown below. However, (and you will be tired of hearing this by now) a Meat Temperature Probe is going to be your friend here again, for the most accurate results.

4. Cook at 190^oC (Gas Mark 5)
   a) For the time set out above.
   b) Ideally until your temperature probe reads 65^oC – 70^oC taken from the thickest part of the joint.
   (This will most likely to take less time than the estimate suggests above).
5. a) Trust your probe and remove from the oven as soon as you reach the magic number.
   b) If you haven’t got a Meat Temperature Probe by now then skewer the deepest part of the thigh.
   If the juices run clear, you are in the clear and the bird is cooked. If the juices are running pink, stick the bird back in the oven and check at 10 minute intervals.
6. Throw a towel or foil over the top and allow it to rest.
7. As a general rule try to leave your bird to rest for as long as you cooked it, but if you don’t have time leave for at least 30 minutes. (Don’t worry about it getting cold as there’s plenty of residual heat post cook).
8. Enjoy with plenty of Booze! (You’ve earnt it)