Cooking Instructions
Roasting guide for turkey, capon, duck, and goose
Professional tips for even roasting, crisp skin, and juicy meat every time.
Bring the bird out of the fridge 45 minutes ahead, pat dry, and season generously. A light brush of neutral fat encourages an even crust; truss for uniform cooking.
Start hot to set the skin and begin rendering, then lower the heat so the interior cooks gently without drying. Baste frequently with the pan juices and rotate the pan if one side colors faster.
Use a probe thermometer: breast 68–70°C, thigh 74–75°C. Rest 15–20 minutes under a loose foil tent before carving so juices redistribute.
For sauce, pour off excess fat, deglaze the pan with stock or white wine, scrape up browned bits, reduce, then whisk in cold butter. Adjust seasoning and a touch of acidity just before serving.
Times are guidelines: adjust for your oven and the bird's density. Begin checking 10 minutes before the indicated finish.
Cooking times by weight (preheated oven)
Refer to weight of dressed bird
| Weight | Phase 1 · High heat | Phase 2 · Lower heat |
|---|---|---|
| 2–3 kg | 220°C · 20 min | 180°C · 1h10–1h20 |
| 3–4 kg | 220°C · 25 min | 180°C · 1h30–1h45 |
| 4–5 kg | 220°C · 30 min | 180°C · 1h50–2h10 |
| 5–6 kg | 220°C · 35 min | 180°C · 2h15–2h35 |
Begin hot, finish lower for juicy results.