Heating guidelines from defrosted: make sure the joint is fully defrosted prior to cooking. If you have a meat thermometer, probe to check the thickest part of the breast is above 0°c. before allowing it to reach room temperature.

At least 30 minutes before cooking pre-heat the oven to 180°c / 160°c fan / gas mark 4.

Carefully open the bag and remove the joint, discard the liquid. Place the joint into a neat fitting, shallow roasting tin, skin side up and add approx 100 - 150 ml of light chicken stock.

We recommend not to cover the joint with tin foil as this results in a steamed skin rather than an oven roasted one.

Heat in the centre of the pre-heated oven for 50- 55 minutes.

Check regularly as the timer may pop prior to the guide on timings.

The pop-up timer we've inserted in the breast will pop up when the meat has reached 65°C, When the timer has popped removed the turkey from the oven and rest somewhere warm for at least 30 minutes.

You must ensure that the meat has maintained a core temperature of at least 65°C for a minimum of 10 minutes.

To ensure the turkey is heated fully throughout use a digital meat thermometer, or pierce at the thickest parts of the breast with a skewer. The juices must run clear.

Once the joint is piping hot throughout allow to stand at room temperature for at least 20 - 30 minutes Don’t cover it, it won’t go cold, and the juices will settle in the meat. Once fully rested, carve into thin slices for serving.

Ensure product is piping hot throughout before serving.
Do not reheat once cooked.
Cooking appliances vary in performance, these are guidelines only.

(Typical per 100g)