● The size of the turkey

A 3kg to 4.5kg turkey will feed six people. A 4kg - 6kg turkey should feed eight people, while a 6kg to 8kg one will feed 12 people. 

● The size of the roasting tin

It goes without saying, but make sure you have a sufficiently big large roasting tin and plenty of tin foil to cook your turkey.

● Allow the turkey to come to room temperature before you cook it.

 

● How much stuffing?

The rule is to make one cup of stuffing per ½ kg turkey, then add an extra serving or two on top of that, assuming you'd like leftovers. 

● Stick to fresh herbs

Fresh sage, fresh thyme, fresh rosemary, fresh parsley will give maximum pleasure and flavour.

● Add eggs to make it drier

If you're after a drier stuffing consistency, try adding one to three eggs into your recipe. Though stuffing can be perfectly delicious without them, eggs help your stuffing to keep its shape.

● Caramelize your onions

For some subtle enhancement, caramelizing your onions is a simple way.

● When to fill the turkey with the stuffing

You should prepare the stuffing ahead of time, and you must make sure to not insert it into the turkey until you are just about to cook it.

 

 

● The weight/cooking ratio

In an oven heated to 180°C (and preheated for 20 minutes):

● 4-5kg – cook 2¼ to 2½ hours

● 5-6kg – cook 2½ to 3 hours

● 6-7kg – cook 3 hours to 3½ hours

● 7-8kg – cook 3½ to 4 hours

● 8-9kg – cook 4 to 4¼ hours

● 9-10kg – cook 4¼ to 4½ hours

● When cooking, cover the turkey with foil. Remove it an hour before the timing is up, to get a nice golden colour.

● Cook turkey for the calculated time or until juices run clear from the thigh if you pierce it with a knife or a skewer.

 

 

 

● Allow the turkey to rest 

For maximum flavour and juiciness, your turkey should be allowed to rest for about half an hour when it comes out of the oven, so don’t forget to factor this into your time plans.

And don't forget that turkey leftovers can be equally enjoyed in sandwiches, salads etc.