Numurkah Free Range Christmas Turkey - Whole (frozen) min 6kg

Sourced from Numurkah Turkeys, grown locally right here in Victoria. Free-range, with access to the highest quality feed and open spaces, these turkeys thrive, resulting in meat that is not just healthier but brimming with depth of flavour.

Inspiration: Defrost in fridge 2 days before cooking. Bring your turkey up to room temperature (2-4 hours). Preheat your oven to 180'C and remove all shelves bar the lowest one in the oven, this means the turkey will sit in the middle of the oven when cooking. Place the bird, breast up, on a wire rack in a roasting tin, and brush with butter, put your favourite stuffing in the cavity, and add a half cup of water to a roasting pan (this will help keep the turkey moist). Cover the bird with non-stick baking paper, then the second layer of foil to cover the whole roasting tin. Cook the bird for half of the cooking time covered, then remove all the covering and cook for the remaining time at 170'C. (Cook according to the weight of the bird). To test if cooked, pierce the thickest part of the thigh with a skewer. If the juices run clear, the turkey is ready. Transfer to a carving tray and cover loosely with foil. Set aside for 10 minutes to rest before carving.

Cooking time guide:  2.5kg = 1½ -2 hours  |  4.5kg = 3 - 3½ hours  |   6.75kg = 4½ - 5 hours