Premium Whole Turkey
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||Approximate Serving Size|
|3.0 - 3.5 kg||6-8 pax|
|3.5 - 4.0 kg||8-10 pax|
|4.0 - 4.5 kg||10-13 pax|
Cooking Whole Turkey:
Here's a step-by-step guide for cooking a whole turkey:
- 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.
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.
Preheat: Preheat your oven to 165°C (330°F).
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.
Season: Season the cavity with salt and pepper, and the outside of the turkey with salt.
Truss (optional): Truss the turkey by tying the legs together and tucking the wingtips under the body.
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.
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.
Baste (optional): Baste the turkey with the pan juices every 30-45 minutes to keep it moist.
Check Temperature: Your turkey is done when the internal temperature reaches 75°C (165°F) on the meat thermometer.
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.