Cooking Instructions

1. Preheat the oven: Set to 180°C (350°F).
2. Prepare the turkey butterfly:
   • Pat the turkey dry and season with salt & pepper. Optionally add streaky bacon across the Turkey.
   • (Optional) Place a few knobs of butter on top or under the skin for added flavour.
3. Calculate the cooking time:
   • Multiply the weight of the turkey butterfly by 20 minutes per 500g. Plus 15 minutes cooking time and 15 minutes resting time.
   • For example:
     • 1kg = 40 minutes. Plus 15 minutes cooking and 15 minutes resting.
     • 1.5kg = 1 hour. Plus 15 minutes cooking and 15 minutes resting.
     • 2kg = 1 hour 20 minutes. Plus 15 minutes cooking and 15 minutes resting.
4. Roast the turkey:
   • Place it in a roasting tin and cover loosely with foil to retain moisture.
   • Roast in the center of the oven.
5. Brown the turkey:
   • Remove the foil for the final 15-20 minutes of cooking to allow the turkey to brown.
6. Check doneness:
   • Use a meat thermometer to ensure the thickest part of the meat reaches 75°C (165°F).
   • Alternatively, pierce the meat and check that the juices run clear.
7. Rest before serving:
   • Let the turkey rest for 10-15 before carving to retain its juices.

Example Timing Guide:

• 1kg → 40 minutes. Plus 15 minutes cooking and 15 minutes resting.
• 1.5kg → 1 hour. Plus 15 minutes cooking and 15 minutes resting.
• 2kg → 1 hour 20 minutes. Plus 15 minutes cooking and 15 minutes resting.