Note 1 – Cooking times
A 3.4–4 kg (7¼–8¾ lb) turkey typically takes 3 hours – 3 hours 10 minutes at 180°C (350°F) (160°C/325°F fan-forced). As a guide, cook your turkey for 15 minutes per 500 g (1 lb), but always rely on internal temperature:

• 70–75°C (158–167°F) in the thickest part of the breast
• 75–80°C (167–176°F) in the thigh

While I rarely use meat thermometers in my cooking, I do recommend one for cooking turkey (especially if it’s your first time). 

Cooking time guide (up to 6 kg/13 lb)

• 3 kg (6½ lb) → 2 hours 15 minutes – 2 hours 30 minutes
• 3.4 kg (7¼ lb) → 2 hours 45 minutes – 3 hours
• 4 kg (8¾ lb) → 3 hours – 3 hours 10 minutes
• 4.5 kg (9¾ lb) → 3 hours 20 minutes – 3 hours 30 minutes
• 5 kg (11 lb) → 3 hours 45 minutes – 4 hours
• 5.5 kg (12 lb) → 4 hours 15 minutes – 4 hours 30 minutes
• 6 kg (13 lb) → 4 hours 30 minutes – 4 hours 45 minutes

Start checking the internal temperature with a meat thermometer 20–30 minutes before the earliest time on the range. This recipe works for a turkey up to 6 kg (13 lb). There is no need to modify the ingredients. The only thing you may want to increase is the butter ratio – 250 g (9 oz) is plenty, but for ease of coverage, you can increase the butter up to 350 g (12½ oz). 

Cooking two turkeys?

Roasting two medium turkeys (3.5–5 kg/7¾–11 lb each) is often easier and juicier than cooking one very large bird. Place them in separate roasting pans, ensuring air can circulate around both. Cooking time will be similar to a single turkey of the same size, however allow an additional 15–30 minutes total to account for heat recovery and oven load. Begin checking the temperature at the regular timeframe, but understand they may need longer. Use internal temperature and a meat thermometer (not time) as the final measure – check each turkey individually as one may cook faster than the other.

Butter scaling (optional)

250 g (9 oz) butter is plenty for a 3–4 kg (6½–8¾ lb) turkey, but if your turkey is 5–6 kg (11–13 lb), you may increase to 300–350 g (10½–12½ oz) for easier coverage and extra richness.

Note 2 – How to thaw a turkey

Thawing in the fridge is the safest method. Allow 12 hours per 1 kg (2 lb) of turkey.

• 3 kg (6½ lb) → approx. 36 hours
• 3.4 kg (7¼ lb) → approx. 40 hours
• 4 kg (8¾ lb) → approx. 48 hours
• 4.5 kg (9¾ lb) → approx. 54 hours
• 5 kg (11 lb) → approx. 60 hours
• 6 kg (13 lb) → approx. 72 hours

For best results, avoid turkeys larger than 6 kg (13 lb). Bigger birds can cook unevenly, take significantly longer to roast, and are more prone to dry breast meat. If you’re feeding a large group, it’s better to cook two medium turkeys (3.5–5 kg/7¾–11 lb each) rather than one oversized bird.

How do I urgently thaw a frozen turkey?

For a faster thaw, place the wrapped turkey in a sink of cold water, changing the water every 30 minutes. Allow 1 hour per 500 g (1 lb). This is for emergencies only! Use the fridge method above for best results. 

Note 3 – Dry-brine and salt amounts

Dry-brining is recommended for the juiciest, most evenly seasoned turkey, but it is not mandatory. If skipped, the recipe will still work beautifully – brining just gives you a more tender, better-browned result.

Salt guide using sea salt flakes:

• 3–4 kg (6½–8¾ lb) turkey → 2 tbsp (as listed in ingredients)
• 4.5–5 kg (9¾–11 lb) turkey → 2½ tbsp (½ tbsp inside cavity, remaining all over outside)
• 5.5–6 kg (12–13 lb) turkey → 3 tbsp (½ tbsp inside cavity, remaining all over outside)

Note 4 – Cooking boneless turkey breast

For a rolled turkey breast (around 1.5–2 kg/3¼–3½ lb) – Roast at the same oven temperature as the recipe. As a guide, allow 60–75 minutes, checking early. You’re looking for an internal temperature of 68–70°C (154–158°F), then rest it well (it will continue cooking as it rests and stay juicy).

For a single turkey breast (not rolled) – Again, same flavours and method, but it will cook faster. A 1–1.5 kg (2–3¼ lb) breast will usually take around 45–60 minutes at the same temperature as the recipe. I recommend covering loosely with foil if it’s browning too quickly and checking the internal temp rather than relying on time alone.

Make Ahead

You can absolutely spread the work over a couple of days so you’re not doing everything on the big day.

The day (or two) before

• Dry-brine (optional but strongly recommended) – Follow the dry-brine step in the method and leave the turkey uncovered in the fridge for 12–24 hours. This seasons the meat all the way through and helps the skin turn beautifully golden.
• Garlic herb butter (up to 2 days ahead) – Make the garlic herb butter and store it in an airtight container in the fridge. On roasting day, bring it to room temperature so it’s soft and easy to spread over the turkey.
• Vegetable base (1 day ahead) – Chop the carrots, celery, onions and garlic for the roasting base. Store in an airtight container or reusable bag in the fridge. On the day, tip them straight into the roasting tray with the bay leaves and water.
  

On the day – spreading the load

You’ve got two main options: 

Option A – Roast and serve fresh (best)

Follow the recipe as written:

• Dry-brine done → remove the turkey from the fridge 1 hour before cooking.
• Roast → rest for 30 minutes.
• Make the gravy while the turkey rests.
• Carve and serve immediately.
  

This gives you the juiciest result, especially for a special occasion.

Option B – Roast earlier, reheat to serve

If you don’t want the oven tied up right before everyone arrives:

• Roast the turkey fully according to the recipe.
• Rest for 30–45 minutes, then carve the turkey completely.
• Arrange the sliced meat in a large baking dish, drizzle over a little pan juice or gravy, cover tightly with foil and refrigerate once cool.

To serve later the same day or following day:

• Bring the dish out of the fridge 30 minutes before reheating.
• Cover tightly with foil and warm in a 180°C (350°F) (160°C/325°F fan-forced) oven for 20–30 minutes or until piping hot.
• Reheat the gravy gently on the stovetop or in the microwave, loosening with a splash of stock or water if it thickens.
  

Leftovers

• Cooked turkey – Carve leftover meat off the bones within 2 hours of cooking. Store in shallow airtight containers in the fridge for up to 3 days. For longer storage, freeze for up to 3 months. Freeze in smaller portions so it’s easy to thaw and use.
• Gravy – Cool completely, then store in an airtight container in the fridge for up to 3 days. You can also freeze the gravy for up to 3 months. Thaw in the fridge overnight before reheating.
• Carcass/bones – Don’t throw them out – they’re gold for stock. Once cool, break the frame into pieces and refrigerate for up to 2 days or freeze for up to 3 months. Use for homemade stock. 

Reheating instructions

• Oven (best for larger portions) – Preheat the oven to 180°C (350°F) (160°C/325°F fan-forced). Place the sliced turkey in a baking dish, add a splash of stock, water or gravy, and cover tightly with foil. Heat for 15–25 minutes, or until piping hot all the way through.
• Microwave (best for small portions) – Place slices of turkey on a microwave-safe plate, sprinkle with a little water and cover with a microwave-safe cover. Heat in short bursts, turning the pieces as needed, until steaming hot.
• Gravy – Reheat gently in a small saucepan over low heat, stirring often. Add a splash of water or stock if it thickens too much. Or microwave in short bursts, stirring in between, until hot.

For best food safety, only reheat leftovers once and always until they’re steaming hot in the centre.