Turkey Roasting Calculator

This calculator uses the Food Standards Agency (FSA) "Let's Talk Turkey" formula for an oven at 190°C (170°C fan / Gas Mark 5): allow 20 minutes per kilogram plus a base time of 70 minutes for a turkey under 4kg, or 90 minutes for one that is 4kg or over. So a 5kg turkey needs approximately 5 x 20 + 90 = 190 minutes (3 hours 10 minutes). A stuffed turkey needs about 15% longer. Time-per-weight is only a guide — always confirm with a meat thermometer: the thickest part of the thigh must reach 75°C (or 70°C held for 2 minutes), with steaming hot juices that run clear and no pink meat.

These cooking times are calibrated for 190°C conventional (170°C fan / Gas Mark 5), the temperature the FSA "Let's Talk Turkey" guidance is based on. Some recipes recommend starting hotter (around 200°C) for the first 30 minutes to brown the skin, then dropping to 190°C, or cooking the whole bird at a steadier 180°C (160°C fan / Gas Mark 4) and adding roughly 25% to the time. If you lower the oven temperature, lengthen the cooking time accordingly and always check the core temperature reaches 75°C before serving.

As a rough guide, allow 500g of raw bone-in turkey per person. A 5kg turkey serves about 10 people, a 7kg turkey about 14 people. If you want generous leftovers (sandwiches, curry, etc.), add an extra 1-2kg. For a boneless turkey crown, allow 250-300g per person.

Cover the turkey loosely with foil for the first two-thirds of the cooking time to prevent the breast from over-browning and drying out. Remove the foil for the final third to crisp and brown the skin. If the skin is browning too quickly at any point, replace the foil. Baste every 45 minutes or so with the pan juices.

A turkey needs at least 30 minutes resting time, and ideally 45-60 minutes for larger birds. Tent loosely with foil and place in a warm spot. The internal temperature will continue to rise by 3-5 degrees during resting (carry-over cooking), and the juices will redistribute for moister meat. A well-rested turkey is much easier to carve too.

It is safe as long as the stuffing reaches 75°C in the centre. However, stuffing slows heat penetration, so the bird takes longer to cook and the breast meat can dry out before the centre of the stuffing is safe. Many chefs recommend cooking the stuffing separately in a tray for the last 45 minutes. If you do stuff the bird, do not pack it tightly — leave room for heat to circulate.