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Last Updated
30 Dec 2011
12,The
Broadway, Mill Hill, London, UK, NW7 3LL Tel. 020 8959 1374
E-mail :
Shop@cooksleys.com |
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Turkey Cooking Times
including Gas Mark & Electric Temperature
Equivalents
The turkey (14 lb/6.5 kg
oven-ready weight) went into the oven, pre-heated to gas mark 7,
425°F (220°C), at 8.15am. The heat was lowered to gas mark 3, 325°F
(170°C) at 8.55am. The foil came off and the heat was turned up to
gas mark 6, 400°F (200°C) at 12.30pm. Then, with lots of basting, it
was cooked by 1.15pm and served by 2pm.
Pre-heat the oven to gas mark 7, 425°F (220°C).
For an 8-10 lb (3.5-4.5 kg) turkey:
Cook for 30 minutes then reduce the temperature to gas mark 3, 325°F
(170°C) and cook for a further 21/2-3 hours. Then give it a final 30
minutes (uncovered) at gas mark 6, 400°F (200°C).
For a 12-14 lb (5.5-6.5 kg) turkey:
Cook for 40 minutes then reduce the temperature to gas mark 3, 325°F
(170°C) and cook for a further 3-31/2 hours. Then give it a final 30
minutes (uncovered) at gas mark 6, 400°F (200°C).
For a 15-20 lb (6.75-9 kg) turkey:
Cook for 45 minutes then reduce the temperature to gas mark 3, 325°F
(170°C) and cook for a further 4-5 hours. Then give it a final 30
minutes (uncovered) at gas mark 6, 400°F (200°C).
To tell if the turkey is cooked, pierce the thickest part of the leg
with a skewer then press the skewer against the leg to see if the
juices run clear without any trace of pink – if the juices are
clear, the turkey is cooked.
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