What to do with your turkey or goose when you get it home...
Your free range turkey or goose will be professionally cleaned and prepared for cooking and will be oven ready. Giblets are included.
Remove your turkey from the box/bag, take the giblets out, place them on a tray and put everything in the fridge. If you do not have space to refrigerate it all, keep the giblets in the fridge & store the turkey in a box in the coolest place possible, e.g. garage - be mindful of pets!
Remove your turkey from the box/bag, take the giblets out, place them on a tray and put everything in the fridge. If you do not have space to refrigerate it all, keep the giblets in the fridge & store the turkey in a box in the coolest place possible, e.g. garage - be mindful of pets!
How to cook your free range turkey....
TAKE IT OUT OF THE FRIDGE
first thing Christmas morning -- or at least 2 hours before you're going to cook it.
PRE-HEAT YOUR OVEN
to 180˚C; Fan Oven: 160˚C; Aga: Hot
first thing Christmas morning -- or at least 2 hours before you're going to cook it.
PRE-HEAT YOUR OVEN
to 180˚C; Fan Oven: 160˚C; Aga: Hot
1. PLACE BREAST DOWN IN A LARGE ROASTING TIN
(or skin side up for a demi bird) Cooking it upside down will keep the breast meat moist because the fat on the back of the bird trickles through to the breast. Add salt & pepper to the back of the turkey and half a litre of water in the roasting tin. Don't stuff the bird - cook your stuffing separately. |
2. PUT IN THE OVEN WITH NO FOIL.
Adding foil at any stage will steam the skin and poach the meat. |
3. TURN THE TURKEY OVER
halfway through our recommended cooking time - by holding the drumsticks with oven gloves. Season the breast with salt & pepper. |
4. CHECK ITS TEMPERATURE
30 minutes before the end of the cooking time - insert a thermometer half way through the thickest part of the breast. When the needle hits 65˚it's done. If it's not up to temperature, place back in the oven & check every 10 minutes. |
5. TAKE IT OUT OF THE OVEN
and leave for at least 30 minutes (preferably 60 minutes) before you carve it - it won't go cold. Don't be tempted to cover it. |
6. MAKE THE BEST TASTING GRAVY
Just skim any excess fat from the top of the stock and scrape in all the delicious sticky bits off the bottom of the roasting tin. Re-heat the stock in a pan. It's done! |
DON'T BE AFRAID! JUST THINK OF IT AS A BIG CHICKEN.
Cooking Times...
A free range Turkey from Feighcullen Farm will cook in half the time because of the extra intramuscular fat that is not present in a standard bird.
WHOLE BIRD & CROWN
Roast at 180˚ (Gas Mark 4) Weight Roasting Time 3kg 1 3/4 hours 4kg 2 hours 5kg 2 1/4 hours 6kg 2 1/2 hours 7-8kg 3 hours 9-11kg 3 1/4 hours |
BREAST ROAST & STUFFED BREAST ROAST
Spread butter, salt and pepper over the roll. Roast at 180˚ (Gas Mark 4) for approximately: Weight Roasting Time1 1kg 1 hour 1 1/2kg 1 1/4 hours 2kg 1 1/2 hours |
THE COOKING TIMES ABOVE ARE ONLY A GUIDE,
THE MOST IMPORTANT THING IS TO USE YOUR THERMOMETER!
Tips for carving your Feighcullen Free Range Turkey - making it a simple job!
1. WINGS OFF FIRST
|
2. LEGS OFF NEXT
|
3. BREAST MEAT OFF
|
4. SLICE IT UP
|
5. GET CRACKLING
What to do with the skin you've set aside in Steps 2 and 3 above?
Put it on a baking tray, season and return to a hot oven until crisp - it's delicious!
Enjoy!
What to do with the skin you've set aside in Steps 2 and 3 above?
Put it on a baking tray, season and return to a hot oven until crisp - it's delicious!
Enjoy!