AGA Turkey Roasting Times
In the interest of food safety it is important that the internal temperature of raw poultry should rise from room temperature to 60°C (140°F) within four hours at the start of the cooking. With the slow method this is particularly important, this is why I recommend an initial period in the hot Roasting Oven.
All cooking times are approximate.
WHOLE TURKEY AND TURKEY CROWN (whole bird with legs removed)Rub liberally with butter,. Place in the AGA roasting tin, on a grill rack if liked. Hang from the lowest set of runners in the Roasting Oven for one hour until nicely browned, then tent loosely with foil.
The TOTAL fast method roasting times are:
| 3.6 - 5.4kg | 1 3/4 - 2 hours |
| 5.4 - 7.25kg | 2 - 2 1/2 hours |
| 7.25 - 9kg | 2 1/2 - 3 hours |
| 9 - 10.8kg | 3 - 3 1/2 hours |
| 10.8 -12.6kg | 3 1/2 - 4 hours |
Medium Method (3 and 4 oven AGA cookers only)
Rub liberally with butter. Place in the AGA roasting tin on a grill rack if liked. Hang from the lowest set of runners in the Roasting Oven for up to one hour until nicely browned, then tent loosely with foil. After the first hour in the Roasting Oven, transfer the turkey to the Baking Oven to finish cooking, for the following additional times.
ADDITIONAL TIMES:
| 3.6 - 5.4kg | 1 1/2 - 2 1/2 hours |
| 5.4 - 7.25kg | 2 1/2 - 3 1/2 hours |
| 7.25 - 9kg | 3 1/2 - 4 1/2 hours |
| 9 - 10.8kg | 4 1/2 - 5 1/2 hours |
| 10.8 -12.6kg | 5 1/2 - 6 1/2 hours |
Slow Method (2, 3 and 4 oven AGA cookers)
Rub liberally with butter. Place in the AGA roasting tin without a grill rack. Roast on the floor of the Roasting Oven for up to one hour and as soon as it starts to brown, tent loosely with foil. After the first hour in the Roasting Oven, transfer the turkey to the Simmering Oven to finish cooking, for the following additional times.
ADDITIONAL TIMES:
| 3.6 - 5.4kg | 3 - 5 hours |
| 5.4 - 7.25kg | 5 - 7 1/2 hours |
| 7.25 - 9kg | 7 1/2 - 10 hours |
| 9 - 10.8kg | 10 - 12 1/2 hours |
| 10.8 -12.6kg | 12 1/2 - 15 hours |
Saddle of Turkey (Two breasts of fillet meat, boned with wings inserted)
Butterfly Breast Turkey (Two breasts of fillet meat)
Boned and Rolled Turkey (White and dark meat)
Ballottine of Turkey (Boned turkey with loin of pork and stuffing)
Turkey Stuffed (with a Ham or Pheasant Breasts)
Boned Turkey (Stuffed with Ox Tongue and Forcemeat)
Cockatrice (Several birds of varying sizes, one inside each other)
Turducken (A chicken inside a duck inside a turkey with sausagemeat stuffing)
Ten Bird Roast (The ultimate "Russian Doll" assembly)
Unless expressly instructed otherwise in a specific AGA recipe, these are all best roasted in the AGA Roasting or Baking Ovens by the fast or medium methods. Have the roasting tin on the lowest set of runners. Because they are so dense it is essential to ensure that they are thoroughly cooked right to the centre. The use of a meat thermometer is strongly recommended.
The slow method is not suitable for these roasts and should not be used.