Cooking

cooking


Top Turkey Tips!

– The black feather stubs where once considered ‘unsightly’, they are now seen as a sure way to recognise the true quality and authenticity of a real Free Ranged Bronze Turkey. There is no need to remove them, they just shrivel during cooking.

– Allow your bronze turkey to reach room temperature for about 2 hours before cooking.

-Place your turkey breast side down in a roasting tin. This keeps the breast meat succulent while the brown meat cooks evenly.

– Quarter a peeled onion & a cored Apple and place in the body cavity with the herbs provided.

– Rub the bird lightly with an oil of your choice, as this helps the seasoning to stick. Season with a little salt and plenty of pepper.

– If stuffing, fill the neck cavity only & recalculate your cooking time to include the extra weight.

– Remember to take off the foil and turn the bird over for the last 30 min so the breast bronzes.
note : if you like really crispy skin, cook without foil. You must reduce your cooking times if you do this.

– Once cooked, cover the bird with foil and place a towel over it. Allow to stand for 1 hour, so the juices can settle.

– Uncover, it will still be very hot! Carve up and enjoy.


Cooking your Turkey or Turkey Crown 

Conventional or Fan Oven

Pre-heat the oven to 230°C/450°F/Gas 8 (or 210°C for fan ovens). Cook your turkey at this temperature for the first 30 mins & then lower the oven temperature to 190°C/375°F/Gas 5 (or 170°C for fan ovens). Total cooking time will be approximately 30 mins per kg.

Approximately 30mins before the full cooking time, remove foil & turn the bird over carefully so the breast bronzes.                                      

Do not overcook your turkey – it should be moist & succulent. It will be ready when the juices run clear when tested with a fork (plunge into the deepest part of the thigh and breast) If using a thermometer, the internal cooked temperature will be 165°F/74°C.

WEIGHT (Kg)                 TIME

2                                        1hr 15min

3                                        1h 45min

4                                        2h 35min

5                                        2h 55min

6                                        3h 15min

7                                        3hr 40min

8                                        4hrs

9                                        4hr 25min

10                                      4hr 45min

11                                       5hrs

Aga Oven

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


Cooking your Turkey Roll

Preparation & cooking of your Out and About Boneless Turkey Roll

-Remove from packaging and place the correct side up in a roasting tray.
– Season with salt and pepper, cover with foil and place tray in the oven.

Pre-heat the oven to 230°C/450°F/Gas 8. Cook your joint at this temperature for the first 20 mins & then lower the oven temperature to 190°C/375°F/Gas 5 or 170°C for fan ovens. Total cooking time will be approximately 50 mins per kg as follows.

Full Cooking Time

1kg – 50mins
2kg – 1hr 40mins
3kg – 2hr 30mins
4kg+ – 3hr 20mins+

Approximately half an hour before the full cooking time, remove foil so that the meat bronzes.

Please note that whilst every care is taken to remove bones from your Out and About boneless turkey roll, some may remain.

Do not overcook your turkey roll – it should be moist & succulent. Your turkey will be ready when the juices run clear when tested with a fork,

Aga Oven

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

These instructions should be used as a guideline only. Cooking times will vary according to the weight of turkey, methods used (e.g. not using foil will reduce cooking times) & your oven type.


Preparing & Cooking your Goose

Preparation

Allow the goose to reach room temperature. Use some clumps of goose fat to melt in a pan over a low heat with a little oil. Strain into a bowl and reserve this for cooking potatoes and parsnips.

Quarter a peeled onion & a cored apple. Place both in the body cavity of the goose with the herbs provided. Place on a rack resting over a large roasting tin. Rub the skin with some of the melted fat or use some cooking oil or butter if you prefer. Fat renders fat so you will get a less fatty crisper skin. Sprinkle with plenty of salt and pepper. 

Cooking

Conventional or Fan Oven

Pre-heat the oven to 220°C/425°F/Gas 7 (or 200°C for fan ovens). Cook your goose at this temperature for the first 30 mins & then remove the bird and lower the oven temperature to 180°C/350°F/Gas 4 (or 160°C for fan ovens). Pour all the fat from the roasting tin into a bowl and return the bird to the oven for the remaining time. Every 20- 30 min pour all the fat out of the roasting tin. This fat can be used to baste the bird and some can be saved for cooking with at a later date. ( Goose fat will keep in the fridge for up to 6 months, alternatively it can be frozen for up to 12 months.)

Total cooking time will be approximately 20 mins per Kg for medium rare and 32 min per Kg for more well done. If the goose or its legs are browning to quickly, cover the bird or just the legs with foil. Once your Out & About free ranged Norfolk Goose is cooked, it will nearly be ready to enjoy. 

Place the goose onto a carving tray, cover in foil and place a towel over it. Allow to rest for 30 min so the juices can settle before carving.                                                               

Aga Oven

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


These instructions should be used as a guideline only. Cooking times will vary according to the weight of bird, methods used (e.g. not using foil will reduce cooking times) & your oven type. 

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