Cooking instructions

Preparing, Cooking and Carving your Turkey

Preparation – Whole Turkeys and Turkey Crowns

As soon as possible after collecting your Tasty Bird remove all packaging and store in a cool place, ideally at the bottom of your fridge.

Remove the bird from the fridge 2 hours before cooking to allow it to reach room temperature.

If your turkey is trussed, best to remove the string before cooking.

DO NOT stuff the main cavity. This will stop the turkey cooking properly. Instead you could place an apple or peeled onion in the cavity.

We recommend NOT using foil as this can prevent achieving a lovely crispy skin.

Place the giblets around the bird. Place the bird breast side down in the roasting tin and season with salt and pepper. *For crowns keep the breast up.

Preheat your oven to 180C (Fan 160C). If using an Aga get as close as you can to these temperatures.

Gravy always tastes better made with giblets.

After about an hour of cooking turn the bird very carefully on to its back to further cook and brown the breast.

It is very important NOT to overcook your turkey. Many people do and are disappointed when it is dry. This can be avoided by either using a ‘pop up’ timer or meat thermometer. If using the later you are looking to achieve a temperature of around 68 degrees pre-resting.

Failing that test with a fork on the inside of the thigh. When the juices run clear the bird is ready.

Preparation – Turkey Breast Joints

Remove the bird from the fridge 2 hours before. If you like spread butter over the roll and season.

Roast at 180C (160C fan).

Guideline Cooking Times – as ovens do vary!

Whole Turkeys and Crowns

4kg / 8.8lb 2 hours

5kg / 11.0lb 2 – 2 ½ hours

6kg / 13.2lb 2 ¼ – 2 ½ hours

7kg / 15.4lb 2 ½ – 2 ¾ hours

8kg / 17.6lb 2 ¾ – 3 hours

9kg / 19.8lb 3 – 3 ¼ hours

*Larger birds check every 15 minutes after 3 hours

Turkey Breast Joints

1kg / 2.2lb 1 hour

1.5kg / 3.3lb 1 ¼ hours

2kg / 4.4lb 1 ½ hours

2.5kg / 5.5lb 1 ¾ hours

Turkey Carving Tips

Hold by the leg by the end of the knuckle, cut close to the body and twist off.
Carve the dark leg meat.
Remove the wing and cut in half.
Slice the breast meat from the side and repeat for the other side.

Preparing, cooking and carving your Goose

As soon as possible after collecting your Tasty Bird remove all packaging and store in a cool place, ideally at the bottom of your fridge.

Remove the bird from the fridge 2 hours before cooking to allow it to reach room temperature.

If the bird is trussed, loosen the string and pull out the legs and wings a little. This helps the bird cook better.

Heat the oven to 220C/gas 5/240C fan.

Prick your goose all over with a fork, or score it with a sharp knife. This will help the fat drain during the cooking process.

Very carefully pour a little boiling water all over your goose. This loosens the skin from the fat and ensures the bird won’t be greasy.

Optional. Cut a fresh lemon in half. Squeeze the juice all over your goose. Sprinkle some salt over the entire skin. With clean hands gently rub in.

Stand your goose on a wire rack in your roasting tray, breast up.

*A rack is necessary so the goose isn’t sitting in a lot of fat.

Cook for 10 minutes at 240C fan/ 220C/gas 5 then reduce to 190C fan/170C/gas 5 and cook for 20 mins per kg / per 2.2lbs for medium –rare (recommended), 32 mins per kg / per 2.2 lbs for more well done.

Rest for 30 mins (loosely covered with foil) before carving.

Carving Tips

You will need a sharp long carving knife, a meat fork and a sturdy chopping board large enough to sit the goose on. *Place a damp kitchen cloth under the board so it won’t move whilst you’re carving.

Ensure the goose has rested for 30 minutes before you begin carving.

Place the goose on a clean, flat chopping board. Holding the goose steady, cut through the skin between the leg and breast using a carving knife.

Applying even pressure cut through the hip joint, removing the entire leg from the main body. Repeat with the opposite leg.

Pull the wing away from the main body then use a separate knife to separate the wing from the main carcass cutting through the ball joint. Repeat with the opposite wing.

Next remove the breast meat. Hold the goose near the breast bone. Make a cut along one side of the breast then cut through to the horizontal cut you made at the base of the body. Repeat with the opposite breast.

Place a leg skin side down and cur through the joint between the drumstick and the thigh. Repeat with the opposite leg.

Remove the meat from the thigh by running the knife close to the bone. Once removed place skin side up and transfer to a serving platter. Repeat with the opposite thigh.