cooking

Cooking Guidelines

  1. Remove your Turkey or ‘Roaster’ Chicken from the fridge and leave to stand at room temperature for 2 hours before cooking.
  2. Pre-heat the oven to 180°C (fan assisted) or 200°C (conventional) or Gas Mark 4.
  3. Rub butter all over your bird. Place a peeled onion and half a lemon in the cavity, then season its back with salt and pepper.
  4. Place your bird breast-down on a rack and cover with foil. Place in the oven for the recommended time.
  5. 1 hour before the recommended time, remove the foil and wearing oven gloves, turn the bird over so the breast is facing up. Season with salt and pepper.
  6. Continue cooking your bird in accordance with our guidelines. Once the cooking time is reached, insert a skewer into the thickest part of the thigh – if the juices run clear, remove from the oven. If the juices are pink, return your bird to the oven and repeat the same procedure at 10-minute intervals.
  7. Once cooked, cover with foil and be sure to allow your bird to rest for 30 to 60 minutes before carving. This really does help to improve the succulence of the meat.

Cooking Times

(guide only)
Turkey
4 kg – 2¼ hours
5 kg – 2½ hours
6 kg – 2¾ hours
7 kg – 3 hours
8 kg – 3¼ hours
9 kg – 3½ hours

Chicken
4½ – 5½ kg – 2 hours

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