Safefood Ireland asks: Want to know the cooking time for your turkey to ensure the best (and safest) results?
This year it’s quick and simple. Just enter the weight of your turkey in the calculator, and it will calculate the correct cooking time to ensure your turkey is cooked to perfection.
Our calculated turkey cooking times are for use in electric fan assisted ovens only. See below for guidance on cooking turkeys using other oven types.
I’ll spare you the convoluted details.
Whoever thought a calculator with all the variables such as oven temp, time, etc. was simpler than sticking it in has probably never cooked a turkey. With a tip-sensitive digital thermometer.
And of course, the piping-hot-no-pink mantra: “As with cooking any poultry, always double check that the turkey is properly cooked before serving. Your turkey should be piping hot all the way through with no pink meat left and the juices should run clear when the thickest part of the thigh and breast are pierced with a clean fork or skewer.”
Curtis Stone from Coles in Australia gets it sorta right when he says, “Baste the turkey and continue roasting uncovered for about 1 hour longer, basting occasionally with more spice butter, or until a meat thermometer reads 75°C when inserted deep into the breast. If you don’t have a thermometer, insert a clean skewer into the thickest part of the thigh and if the juices run clear the turkey is ready.”
Just stick it in. Three times.
We’re having fish.