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Cooking Instructions - General. Cooking appliances vary. These instructions are given as a guide. Please ensure that the product is piping hot throughout before serving. Ensure product is thoroughly cooked and that the juices run clear and that no pink colour remains. Defrost thoroughly and cook as chilled. Remove giblets and neck before cooking. Not suitable for microwave cooking. If stuffing, place stuffing into the neck cavity end only and allow for extra cooking time. Stuffing the main cavity of the turkey is not recommended as this increases the cooking time considerably.; Oven cook - From Chilled. Pre- heat your oven 180°C, 160°C Fan, Gas 4, (20 min per kilo + 100 min). Remove all packaging. Remove giblets and neck from body cavity and/or neck flap before cooking. Place turkey in a roasting tin. For best results pour 200ml of cold water in the roasting tin around the turkey. Brush the skin with oil or melted butter, season with a little salt and black pepper (optional). Loosely cover with foil and roast in the centre of the oven for the time required (see front of pack label for cooking time). Baste frequently with the juices in the bottom of the roasting tin. Remove foil for the last 30 minutes of cooking time to allow browning. To test if cooked, insert a skewer into the thickest part of the thigh. When juices run clear the turkey is cooked. If juices are pink, return to the oven and check every 20 minutes until juices run clear. Cover loosely with foil, leave to rest for 30 - 45 minutes before carving.
Keep frozen. Food Freezer **** * Until Best Before End Date Frozen food compartment *** * Until Best Before End Date Frozen food compartment ** One Month Frozen food compartment * One Week Ice Making Compartment Three Days * Should be - 18°C or colder For Use By See Label on Front
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