Cooking Guide

[vc_row][vc_column][vc_column_text]All our birds are farm fresh and suitable for freezing.

• If frozen, defrost thoroughly in a fridge before cooking and use within 24 hours.
• Do not wash raw poultry and always wash your hands after handling raw meat.
• Keep poultry refrigerated below 4°C.
• Do not reheat cooked poultry once cooled.

Chicken

Cook at 190^oC / Gas Mark 5 for 18 minutes per lb (454g). 30 minutes before the end of the cooking time baste the bird with pan juices.
The chicken is cooked when the juices from deep in the thigh run clear when skewered. If the bird is still not cooked check every 10 minutes after the allocated cooking time.

Rest the Chicken for 15 minutes before carving.

Turkey

Remove the bird from the fridge the night before you intend to cook it to allow it to reach room temperature.
Cook at 180^oC/ 170^oC (fan)/ Gas Mark 4. Start the bird in the oven breast side down and about half way through the suggested cooking time below turn the bird over on to its back to brown the breast.
The bird is cooked when the juices from deep in the thigh run clear when skewered. If the juices are pink, return to the oven and check at 10 minute intervals.

After cooking allow the turkey to rest uncovered for at least 30 minutes before carving.

Suggested cooking times – should be used as a guideline only

Aga Oven
For a 2-door Aga, follow the cooking times using the top roasting oven only.
For a 4-door Aga, follow the cooking times using the top roasting oven for the first 30 minutes & then move to the baking oven for the remainder of the cooking.

Turkey Breast Joints

Remove the bird from the fridge the night before you intend to cook it to allow it to reach room temperature.
Cook at 180^oC/ 170^oC (fan)/ Gas Mark 4. Keep the bird right side up throughout cooking time. The bird is cooked when the juices from deep within the joint run clear when skewered. If the juices are pink, return to the oven and check at 10 minute intervals.

After cooking allow the turkey to rest uncovered for at least 30 minutes before carving.

Suggested cooking time – should be used as a guideline only

Rooster

Remove the bird from the fridge in good time to allow it to reach room temperature before cooking.

If stuffing your Rooster, fill the neck with stuffing and place a large peeled onion in its cavity to give extra flavour. We do not recommend stuffing the body cavity. Ensure you re-weigh your bird with stuffing to calculate the cooking time. Pre-heat the oven to 180 °C, (170 °C fan), Gas mark 4.

Place the bird breast side down in the oven in a roasting tin and sprinkle with salt and pepper. At about halfway through the suggested cooking time (see table overleaf), turn the bird on to its back to brown the breast. Season again with salt and pepper. To check your rooster is cooked insert a skewer through the inside of the thigh / deep within the meat – if the juices run clear the bird is ready. If the juices are pink put it back in the oven and check at 10 minute intervals. After cooking allow to rest uncovered for at least 30 minutes before carving

Suggested cooking time – should be used as a guideline only

[/vc_column_text][/vc_column][/vc_row]