I am buying a 10kg/22lb fresh turkey. I will be completely deboning it, and adding a sausage-meat stuffing, before sewing it up. I will then weigh it. And I’ll let it get to room-temperature before cooking it.
What temperature oven should I use (I have a fan oven)?
What temperature should it reach using a meat thermometer?
And how long should it take (how many minutes per pound of the total weight)?
And do you have any thoughts on soaking the bird in brine?
Many thanks in advance.
Bruce