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Bramble Farm Turkey Cooking Tips

Bramble Farm turkeys are great tasting and succulent birds and as they are are slowly matured, they cook much quicker than standard supermarket turkeys. Bramble Farm owner and farmer, Adrian Joy shares his tips for cooking a whole turkey. NB. Ovens may vary in temperature, so please do use a thermometer to confirm when it's ready. Approx cooking times: 4 kg: 1 ½ -1 ¾ hrs, 5 kg: 2 hrs, 6 kg: 2 ¼ hrs, 7 kg: 2 ¾ hrs, 9 kg: 3 hrs.


  1. Take your turkey out of the fridge in the morning or 2hrs before cooking
  2. Pre-heat oven to: 180ºC/350ºF/gas 4, Fan 180ºC
  3. Remove the giblet bag from cavity
  4. We add a little oil to the tray, put the whole bird breast side down & season
  5. Half way through, we turn the bird over
  6. We baste it with the oil part of the juices in the tray
  7. From half way, we regularly check the temperature in the thickest parts with a meat thermometer.
  8. We add our parboiled potatoes to roast 15 to 30 mins before taking the meat out
  9. As soon as the thickest part gets to 65 °C (not a moment longer) we take it out.
  10. We leave the turkey uncovered at room temperature for 30 mins before carving. It will continue to cook. (Hard to believe, so leave the thermometer in and watch it rise!).
  11. Meanwhile, make the gravy & let the potatoes and veg continue to cook.

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1. The turkey must be steaming hot when removed from the oven.

2. Always check the temperature of the turkey at it's thickest point (between the breast and thigh).

3. Always let the meat rest for 30 mins.

4. Always make sure there is no pink meat and the juices run clear.

Disclaimer: We are not responsible for the outcome of any recipe you cook from this website, or any website linked to from this site. You should always use your best judgement when cooking with raw ingredients.