Butchery : Cooking Instructions
Whole Turkey & Crowns
Remove packaging as soon as possible after collecting turkey and store in your fridge, preferably at the bottom. Remove giblets and store separately.
Remove turkey from fridge 2 hours before cooking to allow to reach room temperature.
If turkey is trussed, remove string before cooking.
Avoid stuffing the main cavity as this prevents turkey from cooking all the way through.
Place giblets around the bird to help achieve the most flavoursome gravy, season, place the bird breast side down in the roasting tin and cover. For crowns, keep the breast up.
Preheat your oven to 180° (160° fan) / Gas Mark 4/5.
To avoid overcooking, use a timer or meat thermometer – the ideal temperature you want is around 68°. You can also test with a fork – pierce inside of thigh and when juice runs clear, the bird is cooked through.
For the final 40 minutes of cooking, remove covering the crisp the skin.
After cooking, allow the turkey to rest for 15-30 minutes before carving. Do not cover.
We advise cooking for between 35-40 minutes per kilo, basting occasionally with the pan juices. For larger birds, we advise checking every 15 minutes after 3 hours.
Carving Your Turkey
Hold the leg by the end knuckle, cut close to the body and twist off.
Carve this dark leg meat. Using the same process, remove the wing and cut in half.
Slice off the breast meat from one side and repeat on the other side.
3 Bird Roast
Remove from fridge 2 hours before cooking to allow to reach room temperature.
Preheat your oven to full heat.
Remove any packaging, season with salt & pepper, place the bird
in the roasting tray, and cover with foil.
As soon as it goes in the oven, immediately turn the heat down to
180°C/350°F/gas 4 (170°C for fan assisted ovens).
As a rough guide, cook the turkey for between 35 to 40 minutes per kilo,
basting occasionally with the pan juices.
For the last 40 mins of the cooking remove foil to crisp the skin.
Ensure that the centre of the bird is piping hot and that the juices run clear.
Allow the bird to rest for 15 minutes before carving.
Remove turkey from fridge 1-2 hours before cooking to allow to reach room temperature. Remove all packaging. Place in a roasting tin and cover with foil.
Preheat your oven. Roast for 35-45 minutes per kilo at 180C/350F/Gas5 basting occasionally with the pan juices
Remove the foil and cook for the last 30 minutes or until the juices run clear (for 1Kg ballontines check after 20 minutes).
Rib of Beef
Remove the rib from fridge 2 hours before cooking to allow to reach room temperature.
Preheat your oven to 220°C
Season the joint with the crushed pepper and sea salt or a flavouring of your choice. Press onto the fat and flesh to evenly coat.
Roast for 20 minutes at 220°C/fan 200°C/gas 7, then turn the oven down to
160°C/gas 3 (fan oven 150°C).
Cook for 20 minutes per 450g for medium/15 minutes per 450g for rare.
Cover in foil and rest the meat for 15-30 minutes in a warm place.
Slice the meat neatly away from the bone. Cut the meat away from in between the bones or separate the bones and serve as they are.
Carve the joint into slices and serve.
Beef & Lamb Wellingtons
Place a baking sheet/pan inside the oven and preheat your oven to 180 fan for 15 miniutes (to get the tray hot and prevent a soggy bottom on the wellington)
Remove any packaging (the wellingtons are pre egg washed). Place the wellington a sheet of greese proof paper.
Place the Wellington on the hot baking sheet on the greese proof paper.
500g Wellingtons : cook for 35 mins
1kg+ Wellingtons : cook for 45 mins
Allow to stand for 10 mins before serving in thick slices.