Please ensure you allow 12 hours for every kilogram of meat when defrosting your bird.

Cooking guidelines from defrosted. remove all packaging Make sure the bird is fully defrosted prior to cooking. If you have a meat thermometer, probe to check the thickest part of the breast and thigh is above 0°c. before allowing it to reach room temperature.

Pat dry with kitchen paper & remove the giblets from the cavity. Weigh your bird to calculate the cooking time required.as it may be heavier than weight stipulated.

We recommend that you remove or cut the trussing band prior to cooking. It will allow the heat to get to the thigh area.

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

Place the turkey breast side down into a large roasting tin and season with salt and pepper. Add the giblets & 500ml (1 pint) of water into the roasting tin. This is to catch the juices from the bird and to make the gravy. If desired add a few of your favourite vegetables around the bird.

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

Cook the turkey in the centre of the preheated oven using the timings guide below.

After one hour, holding the drumsticks, turn the turkey over so it is breast side up. It will be hot so use oven gloves.

Following this, 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 bird has reached 65°C.

When the timer has popped removed the turkey from the oven and rest somewhere warm for at least 30 minutes, ideally longer You must ensure that the meat has maintained a core temperature of at least 65°C for a minimum of 10 minutes.

To check the turkey is piping hot throughout use a digital meat thermometer, or pierce at the thickest parts of the breast & thigh with a skewer. The juices must run clear.

Once the bird is cooked & piping hot throughout allow to stand at room temperature for at least 30 minutes, ideally longer. 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.

Guideline roasting times heating from defrosted

4kg 1hour 50 mins
5kg 2 hours 15 mins
6kg 2 hours 30 mins
7kg 2 hours 45 mins

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

Cooking guidelines from defrosted: remove all packaging.

Grill: preheat grill to medium. Place sausages on a lightly oiled baking tray and cook on the top shelf for 10-12 minutes. Turn occasionally.

Oven: preheat oven to 200°C / 190°C fan / gas 6. Place sausages on a lightly oiled baking tray and cook for 14-16 minutes. Turn occasionally.

Ensure product is fully cooked & piping hot throughout.
Cooking appliances vary in performance, these are guidelines only.

Cooking guidelines: for best results cook from frozen in the oven. Remove film.

Cook the product in its original tray. Preheat oven to 180°C / fan 170°C / gas 4. Place the tray on a baking tray and cook for:

From frozen: 63-65 minutes
From defrosted: 45-48 minutes

Remove from oven and allow to rest for 5 -10 minutes before serving.

Ensure product is fully cooked & piping hot throughout.
Cooking appliances vary in performance, these are guidelines only.

Cooking guidelines from defrosted: defrost in a refrigerator thoroughly before cooking. Remove all packaging.

Preheat a lightly oiled frying pan to medium-high setting. Add bacon and fry for 4-5 minutes, turning halfway. Cook for longer if you prefer it crispy.

Cooking appliances vary in performance, these are guidelines only.

Cooking guidelines from defrosted: remove from outer packaging.

Microwave: leave in the plastic basin, pierce film. Place upright in microwave and heat for 3 mins (750W) / 2 mins 30 secs (900W). Allow to stand for 2 minutes. Heat for a further 2 mins 30 secs (750W) / 2 mins (900W). Allow to stand for 2 minutes before serving.

Steam: leave in plastic basin with film lid on. Place in a steamer over boiling water, or alternatively, use a large saucepan with a trivet or an upturned heat-resistant saucer. Place the basin on the trivet/saucer and add boiling water to come 1/3 of the way up the basin. Steam with film lid on for 2 hours 30 minutes, topping up with boiling water as necessary. Do not allow to boil dry. Remove the film lid and turn upside down onto a plate.

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

(Typical per 100g)