Roasting advice Turkey

Season turkey and place in roasting bag. Don't forget to cut off a tip at the top. If necessary, add some butter to the bag for more gravy. Insert pop-up into leg. Be careful not to hit the bone. For a stuffed turkey, insert the Pop-up into the center of the breast. (This can be done through the bag) Preheat the oven to 180 degrees then back to 90 degrees.

At 90 degrees 3 to 3.5 kg 3.5 to 4 hours
At 90 degrees 4 to 4.5 kg 4.5 to 5 hours
At 90 degrees 5 to 5.5 kg 5.5 to 6 hours
At 90 degrees 6 to 6.5 kg 6.5 to 7 hours

For heavier turkeys you should allow approximately 1 hour more per kilo. Core temperature ± 74 degrees. Our advice is to allow one hour more, because not every oven is the same. If it is ready earlier than you want it to be at the table, turn the oven back to 60 degrees and open the oven briefly so that the worst of the heat is out.

Roasting advice for turkey
Spice the turkey and put it in the roasting bag. Don't forget to cut a tip of the bag on the top. For some more gravity add some butter. Put the pop-up in the leg. Make sure not to touch the bone with it. In case you have a stuffed turkey stick the pop-up in the middle of the breast. This may be done through the bag. Pre-heat the oven to 180 degrees. Then back to 90 degrees

On 90 degrees 3 to 3.5 kg 3.5 to 4 hours
On 90 degrees 4 to 4.5 kg 4.5 to 5 hours
On 90 degrees 5 to 5.5 kg 5.5 to 6 hours
On 90 degrees 6 to 6.5 kg 6.5 to 7 hours

For heavier turkeys about 1 hour extra per kilo should be counted. The core temperature should be around 74 degrees If the turkey is done before you want to eat it. Open the oven so most of the heat is gone and then turn the oven down to 60 degrees and close it again.