Cooking guidelines from defrosted: remove all packaging.

Ensure the bird is fully defrosted before cooking, pat dry with kitchen paper and allow to come to room temperature for at least 60 minutes.

Preheat the oven to 190°C / fan 170°C / gas 5. Weigh the bird then brush lightly with oil and season with salt and pepper.

Place the bird in a roasting tray and cook for 45-50 minutes per kg, basting occasionally.

Ensure the product is fully cooked and piping hot throughout, the juices must run clear when the thickest part is pierced with a skewer, check both the legs and breast.

Once cooked, remove from the oven, cover with tinfoil, and leave to rest in a warm place for at least 20 minutes.

Ensure product is piping hot throughout before serving.
Cooking appliances vary in performance, these are guidelines only.

(Typical per 100g)