Turkey Three Bird Roast
- Fully boned with just the drumsticks left for presentation
- Turkey reared in the UK with duck and pheasant meat
- Rolled and prepared in our Inverurie butchery
Price per kg:
- 1 Turkey Three Bird Roast, bone-in, 5.5kg
Defrost thoroughly in a refrigerator for 48 hours before cooking.
Remove all packaging, weigh and place the Three Bird Roast in a large roasting tin and season with salt & pepper. Leave to settle for at least an hour at room temperature. Pre-heat ocen to 180 C / Fan 160 / Gas 5. Calculate cooking time allowing 50 minutes kg (e.g. a 2.5kg joint would take approximately 2 hours and 5 minutes & a 4.5kg joint would take approximately 3 hours and 45 minutes). Loosely cover with silver foil and place in middle of the oven. Roast joint for the calcualted time, basting occasionally with the pan juices. 20 minutes before the end, remove the silver foil and continue to cook until the skin becomes crispy. Ensure that the centre of the roast is piping hot and that the juices run clear. A minimum core temperature of 75 C is recommended. Allow the roast to rest for 15 minutes before carving. Please note that these are guidelines only and you should refer to your oven manual for clarification. You must always ensure that the centre of the joint is piping hot before serving. If using a pop up timer, insert in to the thickest part of the joint and cook until the red timer stem pops up. Please take care to remove any string before serving.
Allergen Advice: for allergens including cereals that contain gluten see ingredients in BOLD CAPITALS
Turkey (64%), Duck (18%), Pheasant (9%), Stuffing (9%)
Stuffing: Pork (55%), Water, Rice Flour, Anti-caking Agent (Sodium ferrocyanide), Raising Agent (Ammonium bicarbonate), Caramelised Red Onion (7%), Fresh Red Onion, Dried Sage, Salt, Farina (Potato Starch), Preservative (Sodium SULPHITE), Onion Powder, Spice Extract (contains CELERY), Herb Extract.