Turkey Buffet and Breast

Choose your turkey cuts: Decide if you’ll roast whole turkeys, breasts or other cuts. For variety, you might include different seasonings or preparations.

Step 2: Prepping the Turkey

If using frozen turkey, thaw it in the refrigerator. Allow 24 hours for every 2-2.5kgs.

Brining (Optional): Brine the turkey in a solution of water, salt, and optional seasonings for moisture and flavour. This should be done a day before cooking 

Cooking Method

Cooking a Turkey Buffet:

1. Preheat oven to (165°C).
   
   
2. Rub the turkey with oil or butter and season with salt, pepper, and herbs. Stuff the cavity with aromatics if desired  2. **Season**: Rub the turkey with oil or butter and season with salt, pepper, and herbs. Stuff the cavity with aromatics if desired.
   
   
3. Place the turkey buffet on a rack in a roasting pan. Roast for about 15-20 minutes per 450g until the internal temperature reaches (74°C) in the thickest part of the thigh.
   
   
4. **Rest**: Let the turkey rest for 20-30 minutes before carving.

Cooking a Turkey Breasts:

1. Preheat oven to 165°C.
   
   
2. Season the turkey breasts and place them in a roasting pan.
   
   
3. Cook for about 20 minutes per 450g, or until the internal temperature reaches (74°C).
   
   
4. Allow the breasts to rest before slicing.

Using a Slow Cooker or Instant Pot

Slow Cooker: Place turkey parts in the slow cooker with seasoning and a small amount of liquid. Cook on low for 6-8 hours or high for 3-4 hours.

Instant Pot: Cook turkey parts with liquid on high pressure for about 25-30 minutes, then let the pressure release naturally.