Cooking Instructions
DON'T FORGET TO USE YOUR THERMOMETER
Oven
Preheat oven to
180°C
Fan Oven
Preheat oven to
160°C
AGA
Please Use
Hot Oven
KellyBronze Whole Bird
1. WHOLE BIRD
Place the turkey in your roasting tin breast-side down with 500ml water and your favourite vegetables. Season well. Do NOT stuff - cook your stuffing separately while the turkey is resting at the end. DO NOT USE FOIL, so that you don't poach the meat.
2. TURN THE BIRD OVER
...half-way through our recommended cooking time. Season again.
3. PIERCE
...right through the skin between the legs and breast to allow the juices to drain and the thighs to cook.
4. CHECK THE TEMPERATURE
From half way through the cooking time, monitor the temperature regularly by putting the thermometer half way through the thickest part of the meat. Remove the bird from the oven as soon as the temperature reads 60C.
5. MAKE THE TASTIEST GRAVY
Leave the turkey to rest in the kitchen uncovered. Meanwhile, skim off any excess fat from the top of the stock. Scrape and mix in the caramelised bits from the bottom of the tin. Reheat.
KellyBronze Crown
1. KELLYBRONZE CROWN
Place in a tin breast side up with 500ml water and your favourite vegetables and season. DO NOT USE FOIL.
2. CHECK IT'S TEMPERATURE
From half way through the cooking time, monitor the temperature regularly by putting the thermometer half way through the thickest part of the meat. Remove the bird from the oven as soon as the temperature reads 60C.
3. MAKE THE TASTIEST GRAVY
Leave the turkey to rest in the kitchen uncovered. Meanwhile, skim off any excess fat from the top of the stock. Scrape and mix in the caramelised bits from the bottom of the tin. Reheat.
4. MAKE DELICIOUS CRACKLING
Peel off the skin and place on a baking tray, season and return to a hot oven for 10-15 minutes until crisp like crackling.
KellyBronze XS
1. KELLYBRONZE XS
Place in a tin breast side down with 250ml water and your favourite vegetables. Season and follow instructions 2, 3, 4 and 5 as for the whole bird. DO NOT USE FOIL.
2. TURN THE BIRD OVER
Half way through our recommended cooking time. Season again.
3. PIERCE
Right through the skin between the legs and breast to allow the juices to drain and the thighs to cook.
4. CHECK IT'S TEMPERATURE
From half way through the cooking time, monitor the temperature regularly by putting the thermometer half way through the thickest part of the meat. Remove the bird from the oven as soon as the temperature reads 60C.
5. MAKE THE TASTIEST GRAVY
Leave the turkey to rest in the kitchen uncovered. Meanwhile, skim off any excess fat from the top of the stock. Scrape and mix in the caramelised bits from the bottom of the tin. Reheat.
6. MAKE DELICIOUS CRACKLING
Peel off the skin and place on a baking tray, season and return to a hot oven for 10-15 minutes until crisp like crackling.
KellyBronze Breast
1. KELLYBRONZE BREAST
Place in a tin skin side up with 250ml water and your favourite vegetables and season. DO NOT USE FOIL.
2. CHECK IT'S TEMPERATURE
From half way through the cooking time, monitor the temperature regularly by putting the thermometer half way through the thickest part of the meat. Remove the bird from the oven as soon as the temperature reads 60C.
3. MAKE THE TASTIEST GRAVY
Leave the turkey to rest in the kitchen uncovered. Meanwhile, skim off any excess fat from the top of the stock. Scrape and mix in the caramelised bits from the bottom of the tin. Reheat.
4. MAKE DELICIOUS CRACKLING
Peel off the skin and place on a baking tray, season and return to a hot oven for 10-15 minutes until crisp like crackling.
COOKING TIME GUIDES
DON'T GUESS, TRUST THE THERMOMETER
Cooking times are a guide only.
WHOLE BIRDS, CROWNS & KELLYBRONZE XS (BASED ON COOKING IN A STANDARD OVEN)
KBXS
3kg
4kg
5kg
6kg
7-8kg
9-11kg
1 hour
1.5 hours
1.75 hours
2 hours
2.25 hours
2.75 hours
3 hours
BREAST ROAST & STUFFED BREAST (BASED ON COOKING IN A STANDARD OVEN)
1kg
1.5kg
2kg
0.75 hours
1 hour
1.25 hours
HOW DO YOU LIKE YOURS?
Because of our dry artisan process, our product is very safe from food poisoning bugs, so the meat does not need to reach the same high temperatures as standard turkey. All ovens vary so use and trust your thermometer from half way through cooking.
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