Frozen Turkey Thawing Tips

If you choose a frozen turkey, here are three safe ways to thaw it:

  • Refrigerator—Thaw 24 hours for every 2.5 kg of turkey.
  • Cold Water—Thaw 1hour/ kg of turkey. Completely submerge wrapped turkey, breast side down, in a large container filled with cold water. Replace water every 30 minutes. Wash container thoroughly with hot, soapy water after thawing.
  • Cooler Method—Thaw approximately 2 hours/ kg of turkey. Place wrapped turkey in a large cooler. Close cover during thawing time. Wash cooler thoroughly with hot, soapy water after thawing.

How much to buy:  For whole turkey, 0.5 kg per person. For turkey breast, 0.25 kg per person.

Cooking Instructions

You'll Need: Roasting pan, digital thermometer, seasonings, sunflower oil

Release turkey legs from clamp (if applicable); remove neck and giblets from body and neck cavities. 
Season cavity with spices of your choice (salt, pepper, thyme, etc). Coat evenly with 2-3 Tbsp of oil. Re-clamp legs (if applicable). Place turkey, breast-side up, on rack in shallow roasting pan. Tuck wings under back of turkey.

Preheat oven to 163° C (gas mark 3). Roast until turkey reaches 74°C. Roasting times for an unstuffed turkey:

3.5 - 5.5 kg - 2½ to 3¾ hours
5.5 - 7.0 kg
 - 3¾ to 5 hours
7.0 - 9.0 kg - 5 to 6 hours
9 - 11  kg - 6 to 7¼ hours
11-13  kg
 - 7¼ to 8½ hours

Check for doneness. Oven temperatures may vary, so use a thermometer to ensure that turkey is fully cooked to 74°C. Insert thermometer into thickest part of the inner thigh, at junction where the leg connects to the body of the bird (but not touching the bone).

Rest your turkey for 30 min after roasting to allow the juices to stay in the meat.