Roast Turkey

All of our turkeys come with cooking instructions and temperature probes to help you deliver the perfect bird to the table.

Avoiding A Dry Turkey

  • Remove the Turkey from the fridge a couple of hours before cooking to allow the temperature of the meat to reach room temperature. The bird will then require less time in the oven, reducing drying out of the bird.
  • Baste the meat regularly with its own juices during the cooking process.
  • Do not have the oven set too high in heat during cooking (180oC, Gas mark 4 is a good temperature).
  • Treat yourself to a cooking thermometer, really useful for lots of applications in cooking.
  • Use a roasting bag. Your butcher should be able to source this for you. Then you season the bird, tie up the bag and place in the oven, it will retain all the juices and cook slightly quicker due to the steam & pressure created.
  • REST, REST, REST! After removing your bird from the oven, cover with a piece of foil and allow to sit for a good 20 mins, it will still retain the heat in the meat but allows the meat to relax and when you then carve the bird you won’t see all the lovely juice running out of the meat onto the carving board, it will stay in the meat where you want it.

Roast Beef, Roast Lamb

Medium to large joints - up to 5Kg (11Lb)

  • Preheat oven to 220°C (Gas Mark 7)
  • Roast for 30 minutes at 220°C (Gas Mark 7)
  • Reduce oven temperature to 160 °C (Gas Mark 3) and continue to roast for:
    • Rare - 20 minutes per Kg (9 minutes per pound)
    • Medium - 30 minutes per Kg (14 minutes per pound)
    • Well Done - 40 minutes per Kg (18 minutes per pound)
  • Remove the joint from the oven and rest for 20-30 minutes before carving

Very large joints - above 5Kg (11Lb)

  • Preheat oven to 220°C (Gas Mark 7)
  • Roast for 40 minutes at 220°C (Gas Mark 7)
  • Reduce oven temperature to 160 °C (Gas Mark 3) and continue to roast for:
    • Rare - 18 minutes per Kg (8 minutes per pound)
    • Medium - 24 minutes per Kg (11 minutes per pound)
    • Well Done - 36 minutes per Kg (16 minutes per pound)
  • Remove the joint from the oven and rest for 30 minutes before carving

Roast Pork

  • Preheat oven to 220°C (Gas Mark 7)
  • Roast for 30 minutes at 220°C (Gas Mark 7)
  • Reduce oven temperature to 160 °C (Gas Mark 3) and continue to roast for 50 minutes per Kg (23 minutes per pound)
  • Remove the joint from the oven and check that juices run clear
  • Rest for 20-30 minutes before carving

Roast Chicken

  • Preheat oven to 210°C (Gas Mark 6)
  • Roast for 20 minutes at 210°C (Gas Mark 6)
  • Reduce oven temperature to 180 °C (Gas Mark 4) and continue to roast for 45 minutes (small chicken) to 70 minutes (large chicken)
  • Remove the joint from the oven and check that juices run clear
  • Rest for 20 minutes before carving

Roast Pheasant

  • Preheat oven to 220°C (Gas Mark 7)
  • Roast for 20 minutes at 220°C (Gas Mark 7)
  • Reduce oven temperature to 180 °C (Gas Mark4) and continue to roast for 30-40 minutes
  • Remove the joint from the oven and rest for 10 minutes before carving

Farmed Duck

  • Preheat oven to 220°C (Gas Mark 7)
  • Roast for 20 minutes at 220°C (Gas Mark 7)
  • Reduce oven temperature to 180 °C (Gas Mark4) and continue to roast for 60-90 minutes
  • Remove the joint from the oven and rest for 15 minutes before carving

Mallard

  • Preheat oven to 220°C (Gas Mark 7)
  • Roast for 20 minutes at 220°C (Gas Mark 7)
  • Reduce oven temperature to 180 °C (Gas Mark4) and continue to roast for 35-45 minutes
  • Remove the joint from the oven and rest for 10 minutes before carving