Copas Traditional Turkeys - Very Very Special Turkeys

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SIZE GUIDE FOR ORDERING
As a guide, we would recommend the following approximate amount for our turkey products, however individual choice will depend upon appetite, age group & leftovers required for Boxing Day!
	Whole Turkey Turkey Crown Turkey Breast Roast & Boneless Turkeys	1/2 kg (per serving) 1/3 kg (per serving) 1/4 kg (per serving)

PREPARING YOUR TURKEY
Quarter a peeled onion and Cox's apple and remove the core of the apple. Place both in the body cavity of the turkey. Fill the neck cavity with either sausagemeat or your favourite stuffing recipe. Sprinkle salt and pepper over the bird. Place it breast side down covered with foil in a roasting tin.

COOKING YOUR TURKEY
Cooking times will vary according to the weight of the turkey and your oven type, however the instructions below can be used as a guide.

Turkey or Turkey Crown Place your turkey or turkey crown in an oven pre-heated to 230°C/450°F/Gas 8. Cook at this temperature for the first 30 mins (or for the first hour for birds over 5kg) and then lower the oven temperature to 190°C/375°F/Gas 5. Total cooking time will be approximately 35 mins per kg as follows. About half an hour before the full cooking time, remove foil and turn the bird over so the breast bronzes.		Breast Roast and Boneless Turkey Place your turkey in an oven pre-heated to 230°C/450°F/Gas 8. Do not remove the netting. Cook at this temperature fo rthe first 20 mins and then lower the oven temperature to 190°C/375°F/Gas 5. Total cooking time will be approximately 50 mins per kg as follows. About half an hour before the full cooking time, remove foil so that the turkey bronzes.
Weight (kg)	Total Cooking Time	Weight (kg)	Total Cooking Time
4	2 hrs 35 mins	1	50 mins
5	2 hrs 55 mins	2	1 hr 40 mins
6	3 hrs 15 mins	3	2 hrs 30 mins
7	3 hrs 40 mins	4+	3 hrs 20 mins (+)
8	4hrs
9	4 hrs 25 mins	Please note that whilst every care is taken to remove the bones from boneless joints, some may remain.
10	4 hrs 45 mins
11	5 hrs
Do not overcook your turkey - it should be moist and succulent.Your turkey will be ready when the juices run clear when tested with a fork (under the thigh on whole turkeys), or when your Copas Turkey pop-up cooking timer has popped!
CARVING YOUR TURKEY 1. Hold the turkey leg by the knuckle 2. Cut close to the body and twist off, then carve this dark leg meat 3. Remove the wing and cut in half 4. Slice the breast meat from one side 5. Repeat for the other side