How to cook the perfect turkey: expert tips from award-winning chef Aaron Tong
Cooking the perfect turkey is a hallmark of festive celebrations, and it doesn’t have to be daunting! Our award-winning Executive Chef, Aaron Tong, has shared his expert advice to help you achieve a succulent, flavour-packed bird every time. Whether you’re hosting a holiday feast or a family gathering, these five simple steps will guide you to perfection.
Bring your turkey to room temperature
The key to an evenly cooked turkey is starting at the right temperature. Take your turkey out of the fridge 20–30 minutes before cooking. This small step minimises shrinkage during cooking and ensures even heat distribution, delivering a better final result.
Prep aromatic vegetables for added flavour
A great turkey begins with a flavourful base. Wash and peel carrots, celery and onions – arrange them around the turkey in the roasting tray. These aromatic vegetables infuse the meat with depth and can double as the base for a delicious homemade gravy.
Season, cover, and cook
Place the turkey in a roasting tray and rub it generously with oil, seasoning it well with salt and pepper. Cover it with tinfoil and place it in a preheated oven at 180°C (gas mark 4). To enhance the flavour, add fresh herbs like rosemary and thyme to the tray an hour before the turkey is done. During the final hour of cooking, remove the foil to allow the skin to brown beautifully.
Perfect cooking times
Always preheat your oven for at least 20 minutes before cooking. Follow these general guidelines based on the turkey’s weight:
- 4–5kg: 2 hours 15 minutes to 2 hours 30 minutes
- 5–6kg: 2 hours 30 minutes to 3 hours
- 6–7kg: 3 hours to 3 hours 30 minutes
- 7–8kg: 3 hours 30 minutes to 4 hours
Top tip: Use a meat thermometer or check the juices near the thigh—they should run clear when the turkey is fully cooked.
Rest – for maximum juiciness
Once cooked, remove the turkey from the tray and let it rest for 30 minutes to an hour, lightly covered with foil. Resting allows the juices to redistribute, resulting in a moist and tender turkey. While it rests, it’s the perfect time to prepare your side dishes and gravy using the strained pan juices for added richness.
How much turkey should you buy?
For a whole turkey on the bone, allow 450g per guest. If you’re serving hearty eaters or want plenty of leftovers, go for 650g per person.
Why trust Aaron’s tips?
Aaron Tong, our Executive Chef at the University of Leeds, has years of culinary expertise and a passion for crafting unforgettable meals. These tips are tried, tested, and guaranteed to impress your guests.
Give Chef Aaron’s tips a try and share your masterpiece with us! Tag us on social media – we’d love to see your creations!