Premium Whole Turkey
$2.1/100g
Delivered frozen to retail quality and nutrients.
Sold as Whole Turkey Bird*
(unable to process/cut/marinade)
Experience our Premium Whole Turkey, the finest choice for your festive feasts or gourmet meals. Exceptionally rich in flavor and succulent, this turkey offers a sublime culinary delight.
Our turkeys are Halal-certified, ensuring adherence to the highest standards of quality and purity. Make every meal memorable with Adam's Meat. Place your order today.
| Weight Range (kg) | Approximate Serving Size (pax) |
|---|---|
| 3.0 - 3.5 | 6-8 |
| 3.5 - 4.0 | 8-10 |
| 4.0 - 4.5 | 10-13 |
Cooking Whole Turkey:
Here's a step-by-step guide for cooking a whole turkey:
Ingredients:
- 1 whole turkey (weighing between 3-4 kg)
- Salt and black pepper
- Optional: Your choice of herbs (thyme, rosemary, sage), softened unsalted butter, and minced garlic.
Instructions:
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Thaw: If your turkey is frozen, make sure it is completely thawed before cooking. This may take up to 24 hours for every 2 kg. Thaw in the refrigerator, placing the turkey in a tray to catch any liquid.
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Preheat: Preheat your oven to 165°C (330°F).
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Prepare the Turkey:
- Pat dry the turkey with paper towels.
- Optional: Mix softened unsalted butter with minced garlic and your choice of herbs. Gently separate the skin from the meat and rub the mixture over the meat, then coat the skin.
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Season: Season the cavity with salt and pepper, and the outside of the turkey with salt.
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Truss (optional): Truss the turkey by tying the legs together and tucking the wingtips under the body.
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Bake: Place the turkey on a wire rack in a roasting pan, breast side facing up. Add 1 cup of water or broth to the pan to help keep the turkey moist. Insert a meat thermometer into the thickest part of the thigh without touching the bone.
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Calculate Cooking Time: An approximate cooking time for a 3-3.5 kg turkey is 3-3.5 hours, and for a 3.5-4 kg turkey, 3.5-4 hours. However, cooking time can vary depending on your specific oven.
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Baste (optional): Baste the turkey with the pan juices every 30-45 minutes to keep it moist.
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Check Temperature: Your turkey is done when the internal temperature reaches 75°C (165°F) on the meat thermometer.
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Rest: Remove the turkey from the oven, loosely cover it with aluminum foil, and let it rest for about 20-30 minutes before carving. This ensures the juices are redistributed and you'll have a moist and tender turkey.
Serve the turkey with your favorite side dishes, such as stuffing, cranberry sauce or gravy, and enjoy your festive meal.