How Long to Cook a Turkey: Cooking Times Per Kg Chart (UK)
Quick answer: roast a turkey at 190°C (170°C fan, gas 5). Allow 20 minutes per kg plus 70 minutes if the bird is under 4kg, or 20 minutes per kg plus 90 minutes if it is 4kg or more. A 5kg turkey therefore needs about 3 hours 10 minutes. The turkey is cooked when the thickest part of the thigh reads at least 70°C on a meat thermometer and the juices run clear, then rest it for 30 to 90 minutes.
Turkey is the one roast most of us cook once a year, so it is easy to forget the timings. This chart uses the widely used UK guide from British turkey producers, and the safety checks follow Food Standards Agency advice. Ovens vary, so treat the times as a starting point and always check with a thermometer.
Turkey cooking times per kg
Times are for a whole, fully defrosted turkey roasted at 190°C, 170°C fan or gas mark 5. Defrosting times are for a fridge at 4°C or below.
| Turkey weight | Calculation | Roasting time | Fridge defrosting time |
|---|---|---|---|
| 3kg | 60 + 70 min | about 2 hr 10 min | 30 to 36 hours |
| 4kg | 80 + 90 min | about 2 hr 50 min | 40 to 48 hours |
| 5kg | 100 + 90 min | about 3 hr 10 min | 50 to 60 hours |
| 6kg | 120 + 90 min | about 3 hr 30 min | 60 to 72 hours |
| 7kg | 140 + 90 min | about 3 hr 50 min | 70 to 84 hours |
| 8kg | 160 + 90 min | about 4 hr 10 min | 80 to 96 hours |
Weigh the bird after stuffing it, as stuffing adds to the time. Many cooks prefer to cook stuffing in a separate dish so the turkey cooks more evenly.
How to tell your turkey is cooked
- Use a meat thermometer. Push the probe into the thickest part of the thigh, without touching the bone. It should read at least 70°C, held for 2 minutes. Many cooks take the breast out at around 65°C to 70°C and let it rise while resting.
- Check the juices. Pierce the thickest part of the thigh. The juices should run clear with no pink or red.
- Check the meat. There should be no pink meat, and the legs should feel loose when you move them.
A leave-in probe such as the TempPro TP16 Oven Meat Thermometer (£15.99) stays in the bird with the oven door closed and beeps at your chosen temperature. For quick spot checks, an instant-read probe like the DOQAUS CP7 Pro (£6.99) is enough. See all our meat thermometers.
How long to rest a turkey
Rest the cooked turkey, loosely covered with foil, for at least 30 minutes and up to 90 minutes for a large bird. Resting lets the juices settle so the meat stays moist, and it frees the oven for roast potatoes and vegetables. A large turkey stays hot for well over an hour under foil and a clean tea towel.
How to defrost a frozen turkey safely
- Defrost in the fridge at 4°C or below, allowing 10 to 12 hours per kg. A 6kg bird needs 2.5 to 3 days, so take it out of the freezer early.
- If the fridge is too full, a cool room below about 17.5°C takes roughly 3 to 4 hours per kg, but the fridge is the safer method.
- Keep the turkey covered, at the bottom of the fridge, so raw juices cannot drip onto other food.
- It is defrosted when there are no ice crystals inside the cavity and the legs move freely.
- Do not wash raw turkey. Washing spreads germs around the sink. Cooking kills them.
Fan oven, foil and basting tips
- Fan ovens run hotter, so reduce the temperature by about 20°C rather than shortening the time.
- Foil: cover the turkey loosely with foil for most of the cooking, then remove it for the last 30 to 45 minutes so the skin browns.
- Basting: baste every hour or so with the pan juices. A self-basting roaster with a lid, such as the Argon 30cm Enamel Roaster (£19.99), does much of this for you on smaller birds.
- Rack: raising the turkey on a rack lets heat reach underneath and keeps the base from stewing in the juices.
Need a tin big enough for the bird? Read our guide to the best roasting tin for a Christmas turkey or browse roasting tins.
Frequently asked questions
How long does a 5kg turkey take to cook?
About 3 hours 10 minutes at 190°C (170°C fan): 20 minutes per kg is 100 minutes, plus 90 minutes. Check the thigh reads at least 70°C.
What temperature should turkey be cooked to?
The thickest part of the thigh should reach at least 70°C for 2 minutes, with clear juices and no pink meat.
Should I cover a turkey with foil?
Yes, loosely for most of the cooking to stop it drying out, then remove the foil for the last 30 to 45 minutes to brown the skin.
How long should a turkey rest?
At least 30 minutes, and up to 90 minutes for a large bird, loosely covered with foil.
How long does a frozen turkey take to defrost?
In the fridge at 4°C, allow 10 to 12 hours per kg. A 5kg turkey needs about 2 to 2.5 days.
