User Manual

Roast on Roasting Trivet

1 Turkey

Vegetable oil

Salt and pepper

Ensure that the turkey is fully thawed to refrigerated temperature (no ice left deep inside

the cavity).

Rub the skin with vegetable oil to coat it evenly, then season with salt and pepper to taste.

Roast the turkey allowing 20 minutes and then an additional 20 minutes per kilo (eg. for a

5 kilo turkey allow 120 minutes in total).

Allow the cooked bird to stand for ten minutes before commencing carving.

Turkey Tip:-

Turkeys cooked without stufng are less likely to dry out. This is because juices in the

cavity steam up through the breast while cooking. If you like stufng cook it in a foil pan

beside the turkey.