Whole Turkey & Turkey Crown
Turkey tips: Keep it simple. No need to flip your bird. No need to baste a Copas turkey. No need to cover with foil!
- Remove your turkey from fridge and place in a roasting pan at room temperature for as long as comfortable with. It saves cooking time and oven energy, preheat oven to 180°C / 160°C Fan / Gas 4.
- Remove trussing band and season your bird liberally with salt inside and out. Insert Pop-Up Timer into the thickest part of the breast.
- Place in oven at 180°C for approximately 20 minutes per kg.
- To get the gravy going… Approx. 20–30 mins before end of cook add 600ml–1000ml (depending on size of roasting tray) to the roasting pan. This lifts the gnarly bits, makes a tasty jus and helps clean the pan.
- As soon as thickest part of turkey breast hits 68°C or the timer pops, take the turkey out of oven to rest.
- Leave turkey to rest for up to 1 hour uncovered. Minimum 30 minutes. Your turkey will continue to cook with the residual heat but not overcook. Do not cover if you want crispy skin! (Tom Copas does not cover his turkey!).
| Whole or Crown Weight | 180°C / 160°C Fan / Gas 4 |
|---|---|
| 2kg | 44 mins |
| 3kg | 66 mins |
| 4kg | 80 mins |
| 5kg | 110 mins |
| 6kg | 132 mins |
| 7kg | 154 mins |
| 8kg | 176 mins |
| 9kg | 180 mins |
| 10kg | 200 mins |
Turkey Breast & Stuffed Breast
Turkey tips: Keep it simple. No need to flip your turkey breast. No need to baste a Copas turkey. No need to cover with foil!
- As soon as possible, remove your turkey breast or stuffed breast from its box and store it in the fridge.
- Remove from fridge 2 hours before cooking.
- Pre-heat oven to 180°C / 160°C Fan / Gas 4.
- Remove the plastic packaging but leave the netting on, and place in the foil tray provided.
- Insert the pop-up timer into the thickest part of the breast and season generously with salt.
- Place in the oven and roast until the internal meat reaches 68°C and the pop-up timer has popped!
- Cover with foil or a clean tea towel and leave to rest for at least 30 minutes.
| Turkey Breast Weight | 180°C / 160°C Fan / Gas 4 |
|---|---|
| 1kg | 50 mins |
| 2kg | 80 mins |
| 3kg | 110 mins |
| 4kg | 140+ mins |
Whole Roast Chicken
Chicken tips: Keep it simple. There is no need to add butter or oil to a Copas Chicken. No need to baste and no need to cover with foil!
- Remove your chicken from the fridge and place in a roasting pan at room temperature for as long as comfortable. It saves cooking time and oven energy.
- Preheat oven to 180°C / 160°C Fan / Gas 4.
- Remove trussing band and season your bird liberally with salt inside and out. Insert Pop-Up Timer into the thickest part of the breast.
- Place in the oven at 180°C for approximately 35 minutes per kg (see timing table).
- As soon as the thickest part of the chicken breast hits 68°C or the timer pops, take the bird out of the oven to rest.
- Leave the chicken to rest for up to 1 hour uncovered. Minimum 30 minutes. It will continue to cook with the residual heat but not overcook. Leave uncovered for crispy skin!
| Whole Chicken Weight | 180°C / 160°C Fan / Gas 4 |
|---|---|
| 2kg | 75 mins |
| 3kg | 105 mins |
Whole Roast Goose
- Remove from fridge 2 hours before cooking.
- Preheat oven to 180°C / 160°C Fan / Gas 4.
- Remove string and place on a roasting rack and tray, breast side up and season generously with salt. Do not stuff the cavity.
- Place in the oven. After 30 minutes, release some juices by pricking the skin of the goose.
- Goose is a delicate bird, and we advise testing it two-thirds of the way through the cooking time. Simply prick the thigh to see if the juices run clear. If still pink, return to the oven for the remaining time.
- During cooking, drain off any excess fat. Store in the fridge or freezer for delicious roast potatoes!
| Whole Goose Weight | 180°C / 160°C Fan / Gas 4 |
|---|---|
| 4kg | 100 mins |
| 5kg | 130 mins |
| 6kg | 150 mins |
| 7kg | 175 mins |
A Note or Two...
Cooking times vary by oven, and pop-up timers may be inaccurate for birds over 11kg.
The turkey continues cooking while resting and should reach 70°C for at least 2 minutes. Turkey legs may appear deep red when cooked.
Our hand-plucked turkeys may have feather stubs; most will burn off during cooking, and any remaining can be removed afterward.
For stuffing, only fill the neck cavity and adjust cooking time for the extra weight. Avoid stuffing the body cavity.
Carving Tips & Tricks
- Start with a sharp knife.
- Remove the leg and carve the meat onto a separate plate.
- Remove the wing by pulling it away from the bird to expose the joint.
- Firmly secure the bird with a carving fork in the middle of the breast.
- Carve the breast meat on an angle.
- Repeat steps 2–5 for the other side of the bird.
- Meat kept on the bone will retain its moisture for leftovers.
- Don’t forget the oysters and other delicious bits — there’s lots of meat on our birds not to be wasted!
Delicious Ideas for Leftovers
With a Copas turkey, the feasting doesn’t stop at Christmas dinner. Our birds are raised to be full of flavour and generously sized, which means you’ll have plenty of tender meat left to enjoy once the big day is over. Rather than simply reheating, why not make the most of it? From rich, comforting soups to vibrant salads, warming curries, and family-friendly favourites, our digital cookbook gives you plenty to feast upon.