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Paul's how to Cook it
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ALLOW 2 HOURS TO STAND AT ROOM TEMPERATURE

before cooking in a pre-heated oven

Do not wash the bird before cooking

 
PRE-HEAT YOUR OVEN
to 375oF (350oF if fan assisted)
1. PLACE BREAST DOWN

Add 1 pint of water and your favourite vegetables.

Season well.Do NOT stuff – cook your stuffing separately.

PUT IN THE OVEN WITH NO ALUMINIUM FOIL

So that you don’t steam the skin and poach the meat
2. TURN THE BIRD OVER HALF WAY THROUGH OUR COOKING TIME

Check the temperature

PIERCE RIGHT THROUGH THE THIGH SKIN

To allow the juices to drain and the thighs to cook.

Add more water if required.
3. MONITOR THE TEMPERATURE REGULARLY

By putting the thermometer half way through the thickest part of the meat. Our cooking times are a guide only – ovens vary so regardless of the time Trust your thermometer!
4. TAKE IT OUT OF THE OVEN AS SOON AS THE NEEDLE HITS 140°F

And leave to rest for at least 30 mins – it will keep cooking and the needle will climb. Don’t cover it – it won’t go cold

If the temperature of the meat after standing for 30 mins is:
140°F – it’s Pink
150°F – It’s Perfect
160°F – It’s Overcooked
5. MAKE THE TASTIEST GRAVY

Skim excess fat from the top of the stock and scrape in all the delicious sticky bits from the roasting tin and heat.
6. GET CRACKLING

The breast and leg skin can be peeled off and placed on a baking tray. Season and return to a hot oven for approxamately 10-15 minutes until crisp – it’s delicious.
PLEASE NOTE, THESE COOKING INSTRUCTIONS ARE FOR KELLYBRONZE TURKEYS ONLY

Cooking Times