HOW TO COOK IT
Follow our guide to cook the perfect turkey
crisp, golden-brown skin and the perfect aroma
Follow our guide to cook the perfect turkey
DON'T FORGET TO USE YOUR THERMOMETER
OVEN
Preheat oven to
375°F
FAN OVEN
Preheat oven to
350°F
THE WHOLE BIRD
1. REMOVE FROM THE FRIDGE EARLY CHRISTMAS MORNING
Allow the bird to come up to room temperature to avoid shocking the meat when it goes into a hot oven.
2. PLACE IN A TIN BREAST SIDE DOWN
With 500ml of water (regardless of the size of your bird) and your favourite vegetables. Season the back of the bird. DO NOT STUFF, DO NOT USE FOIL.
3. HALFWAY THROUGH THE COOKING TIME TURN THE BIRD OVER
Pierce with a knife right through between the legs and the breast to allow the thighs to cook and juices to run out.
4. MONITOR THE TEMPERATURE
5. REMOVE FROM THE OVEN AS SOON AS THE THERMOMETER REACHES 60C
And rest as per the suggested resting times. NO FOIL.
6. TO MAKE THE GRAVY
Skim off any excess fat from the stock. Mix in all the caramelised bits from the tin.
7. FOLLOW PAUL'S UNIQUE WAY OF CARVING
To be able to make the crackling.
8. TO MAKE THE CRACKLING
Peel off all the skin from the breast, leg and thigh. Place flat on a baking tray, season well and roast for 10 to 15 minutes until crisp. (Be mindful of the liquid fat when removing from the oven).
9. TO MAKE THE GRAVY
Skim off any excess fat from the stock. Mix in all the caramelised bits from the tin.
BONE IN BREAST
1. REMOVE FROM THE FRIDGE EARLY CHRISTMAS MORNING
Allow the crown to come up to room temperature to avoid shocking the meat when it goes into a hot oven. Place in a tin breast side up with 500ml water and your favourite vegetables and season. DO NOT USE FOIL.
2. CHECK IT'S TEMPERATURE
From half way through the cooking time, monitor the temperature regularly by putting the thermometer half way through the thickest part of the meat. Remove the bird from the oven as soon as the temperature reads 140°F.
3. MAKE THE TASTIEST GRAVY
Leave the turkey to rest in the kitchen uncovered. Meanwhile, skim off any excess fat from the top of the stock. Scrape and mix in the caramelised bits from the bottom of the tin. Reheat.
4. MAKE DELICIOUS CRACKLING
Peel off the skin and place on a baking tray, season and return to a hot oven for 10-15 minutes until crisp like crackling.
COOKING TIME GUIDE
DON'T GUESS, TRUST THE THERMOMETER
Cooking times are a guide only.
WHOLE BIRDS, CROWNS & KELLYBRONZE XS (BASED ON COOKING IN A STANDARD OVEN)
| Weight | Approximate Roasting Time |
|---|---|
| 8-10lb | 1½ hours |
| 11-13lb | 1¾ hours |
| 14-16lb | 2 hours |
| 17-19lb | 2¼ hours |
| 20lb | 2½ hours |
HOW DO YOU LIKE YOURS?
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
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 140°F and leave to stand for at least 30 mins
