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Whole White Turkey
Whole White Turkey — Locally Sourced Devon Birds
A whole white turkey from The Butchers @Topsham is a premium, locally sourced Devon bird raised with care on nearby farms. These turkeys are known for their clean, pale skin and firm, fine-grained white meat. Each bird is inspected and prepared by our butchers, trimmed for roasting, and ready for your Christmas table or everyday feasts. Available whole in a range of weights to suit small family dinners through to larger gatherings.
Flavour Profile
Meat: Mild, delicate white meat flavour that is tender when cooked properly. The breast offers a lean, subtly sweet taste; the thigh and drumstick are richer and slightly more savoury.
Texture: Fine-grained and succulent when rested after cooking; can dry if overcooked, especially in the breast.
Fat: Modest fat content that crisps the skin and carries herbs and aromatics nicely.
Best pairings: Traditional herbs (rosemary, thyme, sage), butter or olive oil, citrus (lemon/orange), garlic, and fruit-based sauces (apple, cranberry). Pairs well with root vegetables, light pan gravies, and nutty stuffing.
Cooking Instructions — Roasted Whole Turkey (simple, reliable method)
Ingredients
Whole white turkey (thawed if previously frozen), weight noted to calculate time
Salt and freshly ground black pepper
100–150 g (about 4–6 tbsp) softened butter or olive oil
Fresh herbs (rosemary, thyme, sage) or dried if preferred
1–2 lemons or oranges, halved (optional)
1 head of garlic, halved (optional)
1 onion, quartered (optional)
250–500 ml (1–2 cups) low-sodium chicken stock or water for the roasting pan
Preparation
Remove giblets and neck from cavity; reserve for gravy or stuffing if desired. Pat the turkey thoroughly dry with paper towels.
Season the cavity lightly with salt and pepper. Fill cavity with halved lemon/orange, onion, garlic, and a few herb sprigs if using.
Gently loosen the breast skin with your fingers and spread softened butter or a drizzle of olive oil under the skin over the breast meat (this helps keep the breast moist). Rub remaining butter/oil over the outside skin. Season the outside with salt and pepper and sprinkle with chopped herbs.
Truss the legs with kitchen twine for even cooking (optional). Tuck wing tips under the bird to prevent burning.
Roasting Times and Temperatures
Preheat oven to 180°C (350°F).
General guideline: roast for approximately 13–15 minutes per pound (about 28–33 minutes per kg), but always confirm by temperature.
Examples:
5kg Whole with bone - 3hrs 40mins - 4hours
6kg Whole with bone - 4hrs - 4hrs 25mins
7kg Whole with bone - 4hr 20mins - 4hrs 50mins
*Based on a fan assisted electric oven.
Cooking Steps
Place the turkey breast-side up on a rack in a roasting pan. Pour 250–500 ml of stock or water into the pan to keep drippings from burning and to create a base for gravy.
Roast uncovered. About halfway through cooking, baste the turkey with pan juices every 30–40 minutes if you like (optional—frequent basting can lengthen cooking time slightly).
For crisper skin, increase oven temperature to 200°C (390°F) for the last 20–30 minutes, watching carefully to avoid burning.
Check doneness with a meat thermometer: insert into the thickest part of the thigh without touching bone. The turkey is safe at 74°C (165°F) internally. For slightly juicier meat, some cooks remove the turkey at 71–73°C (160–165°F) in the breast and allow carryover cooking during resting to reach 74°C.
Tent the turkey loosely with foil and let rest for 20–30 minutes before carving. Resting lets juices redistribute and makes carving easier.
Quick Tips
Brining (wet or dry) for 12–24 hours before roasting adds flavour and helps keep the breast juicy. If brined, reduce added salt while seasoning.
Use a roasting rack so the bird cooks evenly and the skin stays crisp.
Save pan drippings for a pan gravy—deglaze the pan with wine or stock, strain, and thicken with a roux or slurry.
Storage and Safety
Keep raw turkey refrigerated at 40°F (4°C) or below and use within 1–2 days,
Whole White Turkey — Locally Sourced Devon Birds
A whole white turkey from The Butchers @Topsham is a premium, locally sourced Devon bird raised with care on nearby farms. These turkeys are known for their clean, pale skin and firm, fine-grained white meat. Each bird is inspected and prepared by our butchers, trimmed for roasting, and ready for your Christmas table or everyday feasts. Available whole in a range of weights to suit small family dinners through to larger gatherings.
Flavour Profile
Meat: Mild, delicate white meat flavour that is tender when cooked properly. The breast offers a lean, subtly sweet taste; the thigh and drumstick are richer and slightly more savoury.
Texture: Fine-grained and succulent when rested after cooking; can dry if overcooked, especially in the breast.
Fat: Modest fat content that crisps the skin and carries herbs and aromatics nicely.
Best pairings: Traditional herbs (rosemary, thyme, sage), butter or olive oil, citrus (lemon/orange), garlic, and fruit-based sauces (apple, cranberry). Pairs well with root vegetables, light pan gravies, and nutty stuffing.
Cooking Instructions — Roasted Whole Turkey (simple, reliable method)
Ingredients
Whole white turkey (thawed if previously frozen), weight noted to calculate time
Salt and freshly ground black pepper
100–150 g (about 4–6 tbsp) softened butter or olive oil
Fresh herbs (rosemary, thyme, sage) or dried if preferred
1–2 lemons or oranges, halved (optional)
1 head of garlic, halved (optional)
1 onion, quartered (optional)
250–500 ml (1–2 cups) low-sodium chicken stock or water for the roasting pan
Preparation
Remove giblets and neck from cavity; reserve for gravy or stuffing if desired. Pat the turkey thoroughly dry with paper towels.
Season the cavity lightly with salt and pepper. Fill cavity with halved lemon/orange, onion, garlic, and a few herb sprigs if using.
Gently loosen the breast skin with your fingers and spread softened butter or a drizzle of olive oil under the skin over the breast meat (this helps keep the breast moist). Rub remaining butter/oil over the outside skin. Season the outside with salt and pepper and sprinkle with chopped herbs.
Truss the legs with kitchen twine for even cooking (optional). Tuck wing tips under the bird to prevent burning.
Roasting Times and Temperatures
Preheat oven to 180°C (350°F).
General guideline: roast for approximately 13–15 minutes per pound (about 28–33 minutes per kg), but always confirm by temperature.
Examples:
5kg Whole with bone - 3hrs 40mins - 4hours
6kg Whole with bone - 4hrs - 4hrs 25mins
7kg Whole with bone - 4hr 20mins - 4hrs 50mins
*Based on a fan assisted electric oven.
Cooking Steps
Place the turkey breast-side up on a rack in a roasting pan. Pour 250–500 ml of stock or water into the pan to keep drippings from burning and to create a base for gravy.
Roast uncovered. About halfway through cooking, baste the turkey with pan juices every 30–40 minutes if you like (optional—frequent basting can lengthen cooking time slightly).
For crisper skin, increase oven temperature to 200°C (390°F) for the last 20–30 minutes, watching carefully to avoid burning.
Check doneness with a meat thermometer: insert into the thickest part of the thigh without touching bone. The turkey is safe at 74°C (165°F) internally. For slightly juicier meat, some cooks remove the turkey at 71–73°C (160–165°F) in the breast and allow carryover cooking during resting to reach 74°C.
Tent the turkey loosely with foil and let rest for 20–30 minutes before carving. Resting lets juices redistribute and makes carving easier.
Quick Tips
Brining (wet or dry) for 12–24 hours before roasting adds flavour and helps keep the breast juicy. If brined, reduce added salt while seasoning.
Use a roasting rack so the bird cooks evenly and the skin stays crisp.
Save pan drippings for a pan gravy—deglaze the pan with wine or stock, strain, and thicken with a roux or slurry.
Storage and Safety
Keep raw turkey refrigerated at 40°F (4°C) or below and use within 1–2 days,