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Old 22-12-2011, 15:58
rosey-789
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How long would a turkey keep in the fridge once defrosted. I have a 5.80kg bird to defrost and was thinking of bringing out freezer today.

Any ideas how long to cook it for also would be a great help thanks
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Old 22-12-2011, 16:35
c4rv
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Yes, you probably need to bring it out today. A bird that size is probably going to take 2 to 3 days to defrost (guidelines are around 10 to 12 hours per kg @ 4C).

Once defrosted it should be fine for at least another day in the fridge.
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Old 22-12-2011, 16:39
rosey-789
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Yes, you probably need to bring it out today. A bird that size is probably going to take 2 to 3 days to defrost (guidelines are around 10 to 12 hours per kg @ 4C).

Once defrosted it should be fine for at least another day in the fridge.

Thanks Hope it's defrosted before Sunday. You wouldn't have any idea how long to cook it would you.
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Old 22-12-2011, 17:12
c4rv
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http://www.britishturkey.co.uk/cooking/times.shtml

3h 20m to 3h 30m @180C in a fan assisted over for your turkey assuming no stuffing plus allow 20 minutes standing time after cooking. If you are using stuffing then weigh the bird after stuffing and recalculate time. Also if you have other food cooking in the oven at the same time then you will need to allow slightly longer.

If you have it, a meat thermometer would be the safest bet. Turkey needs to reach 165C to be safe (check in several thick parts of the bird), so cook to around 160C to 162C and take it out of the oven as it will still be cooking for a few more C afterwards.

Also if you are tight for space and time, something I did last year was cook it christmas eve, slice and chill it then reheat to 165C on xmas day (don't forget to save juices for the gravy). As I knew I only wanted about 1/2 the turkey for lunch time I only reheated 1/2 of it.
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Old 22-12-2011, 17:30
rosey-789
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http://www.britishturkey.co.uk/cooking/times.shtml

3h 20m to 3h 30m @180C in a fan assisted over for your turkey assuming no stuffing plus allow 20 minutes standing time after cooking. If you are using stuffing then weigh the bird after stuffing and recalculate time. Also if you have other food cooking in the oven at the same time then you will need to allow slightly longer.

If you have it, a meat thermometer would be the safest bet. Turkey needs to reach 165C to be safe (check in several thick parts of the bird), so cook to around 160C to 162C and take it out of the oven as it will still be cooking for a few more C afterwards.

Also if you are tight for space and time, something I did last year was cook it christmas eve, slice and chill it then reheat to 165C on xmas day (don't forget to save juices for the gravy). As I knew I only wanted about 1/2 the turkey for lunch time I only reheated 1/2 of it.

That's great Thank you so much for all your help! Least now I know the timings I won't end up poisoning anyone lol
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