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


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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.

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2. TURN THE BIRD OVER

...half-way through our recommended cooking time. Season again.

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3. PIERCE

...right through the skin between the legs and breast to allow the juices to drain and the thighs to cook.

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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.

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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


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1. KELLYBRONZE CROWN

Place in a tin breast side up with 500ml water and your favourite vegetables and season. DO NOT USE FOIL.

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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.

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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.

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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


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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.

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2. TURN THE BIRD OVER

Half way through our recommended cooking time. Season again.

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3. PIERCE

Right through the skin between the legs and breast to allow the juices to drain and the thighs to cook.

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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.

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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.

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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


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1. KELLYBRONZE BREAST

Place in a tin skin side up with 250ml water and your favourite vegetables and season. DO NOT USE FOIL.

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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.

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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.

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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)


Weight
KBXS
3kg
4kg
5kg
6kg
7-8kg
9-11kg
Roasting Time
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)


Weight
1kg
1.5kg
2kg
Roasting Time
0.75 hours
1 hour
1.25 hours


HOW DO YOU LIKE YOURS?

If the temperature of the meat after standing for 30 mins is:
60°C - It's Pink
65°C - It's Perfect
70°C - It's Overcooked

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.

A KellyBronze will cook quicker because of the intramuscular fat that is not present in a standard bird. Remove the meat from the oven as soon as the needle hits 60°C and leave to stand for at least 30 mins