Belling Db4 90dft Prof Manual page 22

Roasting turkey perfectly involves cooking two different
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types of meat - the delicate light breast meat, which
must not be allowed to dry out, and the darker leg meat,
which takes longer to cook.
The turkey must be roasted long enough for the legs to
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cook, so frequent basting is necessary. The breast meat
can be covered once browned.
Turkey should be roasted at 180 - 200˚C
Conventional/ 160 - 180˚C Fanned for 20 - 30 mins
per 450g/1lb, plus 20 minutes.
The turkey can be open roasted, breast side down, for
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half of the cook time, and then turned over for the
remainder of the cooking time.
If the turkey is stuffed, add 5 minutes per 1lb to the
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cooking time.
If roasting turkey covered with foil, add 5 minutes per
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1lb to the cooking time.
To test if the turkey is cooked, push a fine skewer into
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the thickest part of the thigh. If the juices run clear, the
turkey is cooked. If the juices are still pink, the turkey
will need longer cooking. Always make sure that the
turkey is cooked properly before serving.
Turkey Roasting times.
Most Turkeys are measured by the kilogram. Timing should
be calculated in either of these ways:
40 minutes per 1kg plus 10 minutes per 1/4 kg.
or
20 minutes per 1lb, plus 20 minutes.
The maximum size Turkey for this appliance is: 20lbs
approximately 9kgs.
Please do not attempt to roast a Turkey larger than this, as
the results cannot be guaranteed.
Roasting Guide
Roast turkey