Oven cook from chilled only. If freezing at
home, defrost thoroughly in a refrigerator
Refer to the weight label on the front of the
bag for the specific roasting time. Preheat
oven and remove all packaging. Remove the
giblet pack from the main body cavity.
Place the turkey in an oven proof roasting
tin. For best results pour 500ml of cold water
into the roasting tin around the turkey. Place
the turkey in the centre of the oven and cook
for 45 minutes.
After 45 minutes spoon the juices from the
bottom of the roasting tin over the bird to
baste and reduce the oven temperature to
160°C / Fan 140°C / Gas 3.
Once cooked, remove the turkey from the
oven. Check food is piping hot and no pink
colours remains. Cover with foil and leave to
rest for 30 minutes before carving. All
cooking appliances vary. This is a guide only.
Oven cook from chilled
200°C / Fan 180°C / Gas 6 20 minutes per
kg + 70 minutes
After 45 minutes of cooking 160°C / Fan
140°C / Gas 3
For best quality, freeze as soon as possible after purchase and always within the use
by date. Once frozen consume within 1 month.
Defrost thoroughly for a minimum of 60 hours in a refrigerator and once defrosted cook
within 24 hours.
Ensure bird is completely defrosted by checking there are no ice crystals in the body
cavity and the legs are flexible. Do not re-freeze once defrosted.