HOW TO TIME A KELLYBRONZE
Cook your Turkey to perfection
HOW TO USE THE THERMOMETER
HOW TO USE THE MEATER
A KELLYBRONZE WILL COOK IN HALF THE TIME BECAUSE OF THE EXTRA INTRAMUSCULAR FAT THAT IS NOT PRESENT IN A STANDARD BIRD
1. TAKE IT OUT OF THE FRIDGE
First thing in the morning, and let it come up to room temperature. (This allows the meat to relax before going in the oven).
2. SWITCH ON YOUR OVEN
Approx half an hour before you want to start cooking. (Don’t put your turkey in until your oven is up to temperature).
3. COOKING TIME
A KellyBronze will cook in half the time because of the extra intramuscular fat that is not present in a standard bird. (Please see guideline times below.)
4. ALL OVENS VARY (ESPECIALLY FAN OVENS)
To avoid over-cooking, use your KellyBronze Thermometer regularly from halfway through our recommended cooking time (see below).
5. TRUST YOUR THERMOMETER
Take your turkey out of the oven as soon as the Thermometer reaches 60°C. The meat temperature will continue to climb to 65°C while resting.
6. ALLOW AT LEAST HALF AN HOUR FOR RESTING
Don’t be tempted to cover it – it won’t go cold – in fact it will continue to cook. Resting is important because it helps tenderise the meat.
WHOLE BIRDS, CROWNS & KELLYBRONZE XS (BASED ON COOKING IN A STANDARD OVEN)
| Weight | Approximate Roasting Time |
|---|---|
| KBXS | 1 hour |
| 3kg | 1.5 hours |
| 4kg | 1.75 hours |
| 5kg | 2 hours |
| 6kg | 2.25 hours |
| 7-8kg | 2.75 hours |
| 9-11kg | 3 hours |
BREAST ROAST & STUFFED BREAST (BASED ON COOKING IN A STANDARD OVEN)
| Weight | Approximate Roasting Time |
|---|---|
| 1kg | 0.75 hour |
| 1.5kg | 1 hour |
| 2kg | 1.25 hours |
HOW DO YOU LIKE YOURS?
If the temperature of the meat after standing for 30 mins is:
58°C – It’s Pink
60°C – It’s Perfect
70°C – It’s Overcooked
Because of our dry artisan process, our product is very safe from food poisoning bugs, so the meat does not need to reach the same high temperatures as standard turkey. All ovens vary so use and trust your thermometer from half way through cooking
A KellyBronze will cook quicker because of the intramuscular fat that is not present in a standard bird. Remove the meat from the oven as soon as the needle hits 60°C and leave to stand for at least 30 mins
