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Boned and rolled turkey cooking time

  • 24-12-2025 11:30AM
    #1
    aidanki
    Registered Users, Registered Users 2 Posts: 1,315 ✭✭✭


    I have been given a boned and rolled turkey to cook for Christmas dinner tomorrow.

    7 kg weight stuffed in the middle but it looks like a football rather than a sausage.

    How long should I be cooking that for to get heat into the stuffing properly.

    Football shape rather than sausage worries me a bit

    Usually 40min per kg at 180 for well done



Comments

  • #2
    the beer revolu
    Registered Users, Registered Users 2 Posts: 18,160 ✭✭✭✭the beer revolu


    As I understand it, cooking times relate to stuffed weight. So whatever cooking timing you go for, work it out for 7kg.

    Post edited by the beer revolu on


  • #3
    Water John
    Registered Users, Registered Users 2 Posts: 21,912 ✭✭✭✭Water John


    It's not so much the weight, but that's a guide, as the fact it's stuffed. A whole turkey stuffed would take 3.5 hours IWT. An unstuffed one takes less time. A half turkey may be cooked between 2 and 2.5 hours. also, putting it in a roasting bag will help. Just open the top of the bag for the last 20/30 mins.



  • #4
    mr_cochise
    Registered Users, Registered Users 2 Posts: 184 ✭✭mr_cochise


    I have used the following method for several years for different sizes and it has always worked well.

    Weigh the whole joint, after stuffing, if necessary, and calculate the cooking time, allowing 15 minutes per 450g, plus 20-30 minutes. Preheat the oven to 220c. Put the turkey joint skin-side up into a roasting tin and pour around 450ml water or a mixture of 150ml white wine and 300ml chicken stock. Spread some softened butter over the skin of the turkey and season well with salt and pepper. Cover the turkey and tin completely with foil and seal it well under the rim. Place the turkey into the oven and roast for 20 minutes – this gets the heat right into the centre of the joint. Then lower the oven temperature to 200c and continue to cook the joint for the remainder of the cooking time, uncovering the turkey for the last 20-30 minutes to brown the skin. To check that the turkey is cooked, push a fine skewer into the centre of the meat. If the juices run clear it’s cooked. If there are still any traces pink, return it to the oven for 10-15 minutes or until the juices are clear. Lift the turkey joint onto a board, cover tightly with foil and leave to rest for 15 minutes.



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