Cooking instructions

Fast Cooking Method for Turkey

Cooking Weight including stuffing In kg Cooking Weight including stuffing In lbs Hours
3.6 – 4.5 8 – 10 lbs 2.30 -2.45
4.5 – 5.4 10 -12 lbs 2.45
5.4 – 6.3 12 -14 lbs 3
6.3 – 7.2 14 – 16 lbs 3 - 3.15
7.2 – 8.2 16 – 18 lbs 3.15 - 3.30
8.2 – 10.0 18 -22 lbs 3.30 - 3.45

All sizes have the last 30 minutes uncovered at 200˚C/ Gas Mark 7.

Method

  1. Preheat oven to 230˚C or 220˚C, if fan assisted/ Gas Mark 7.
  2. Stuff the neck cavity of the bird, sew in the stuffing and truss the legs and wings down.
  3. Line the roasting tin with foil, leaving enough to completely enclose the turkey.
  4. Place the turkey in a roasting tin breast side up and season well.
  5. Place streaky bacon over the breast of the turkey with rashes overlapping each other.
  6. Make a tent around the turkey by encasing it in foil, scrunching it together to prevent any hot air from escaping, leaving enough room inside for the air to circulate. The tin foil not only protects the turkey from drying out and burning, but once hot it will also ensure that the inside of the turkey is cooking as quickly as the outside.
  7. Place the turkey on a lower shelf in the oven and cook at 200˚C/ Gas Mark 7.
  8. Check the turkey 30 minutes before the end of cooking, to do this pierce the top of the thigh, if the juices are clear, the turkey is cooked; if the juices are slightly pink re- wrap the turkey and give it a little longer cooking.
  9. Once the juices are running clear open the foil and allow the turkey to brown in the oven for a further 30 minutes.
  10. Once the turkey is cooked place it on a dish with a piece of foil on the top for around 30 minutes, this allows the juices to settle before carving, the turkey will still remain piping hot.

Bronze turkeys need the same cooking time, but please note that the meat will feel more dense, when testing the juices, again the juices will run clear when the turkey is cooked.

Gammon Cooking Instructions

  1. Tie the gammon firmly to prevent it from loosing its shape while cooking.
  2. For smaller joints place the gammon into a deep pan then cover with cold water and bring to the boil. This water should then be discarded, then start cooking with fresh cold water. Cooking time is 25 minutes per pound.
  3. Larger joints (6lbs and over) should be soaked 4-6 hours, discard water and use fresh water for cooking, these need 15 to 20 minutes per pound.
  4. If you want to eat the joint cold it is a good idea to give 15 minutes less cooking time and leave it to cool in its cooking water, which will keep it extra moist.


















Slow Cooking Method for Turkey

Cooking Weight including stuffing In kg Cooking Weight including stuffing In lbs Hours at 220˚C/ Gas Mark 7 Hours at 170˚C/ Gas Mark 3
3.6 – 4.5 8 – 10 lbs 30 minutes 2 ½
4.5 – 5.4 10 -12 lbs 40 minutes 3
5.4 – 6.3 12 -14 lbs 40 minutes 3 ½
6.3 – 7.2 14 – 16 lbs 45 minutes 4
7.2 – 8.2 16 – 18 lbs 45 minutes 4 ½
8.2 – 10.0 18 -22 lbs 50 minutes 5

All sizes have the last 30 minutes uncovered at 200˚C/ Gas Mark 7.

Method

  1. Preheat oven to 230˚C or 220˚C, if fan assisted/ Gas Mark 7.
  2. Stuff the neck cavity of the bird, sew in the stuffing and truss the legs and wings down.
  3. Line the roasting tin with foil, leaving enough to completely enclose the turkey.
  4. Place the turkey in a roasting tin breast side up and season well.
  5. Place streaky bacon over the breast of the turkey with rashes overlapping each other.
  6. Make a tent around the turkey by encasing it in foil, scrunching it together to prevent any hot air from escaping, leaving enough room inside for the air to circulate. The tin foil not only protects the turkey from drying out and burning, but once hot it will also ensure that the inside of the turkey is cooking as quickly as the outside.
  7. Place the turkey on a lower shelf in the oven and cook at the initial high temperature (220˚C/ Gas Mark 7), as shown above in table. Then lower the heat to 170˚C/ Gas Mark 3 and cook for the remaining time as shown in the table.
  8. Check the turkey 30 minutes before the end of cooking, to do this pierce the top of the thigh, if the juices are clear, the turkey is cooked; if the juices are slightly pink re- wrap the turkey and give it a little longer cooking.
  9. Once the juices are running clear open the foil and allow the turkey to brown in the oven for a further 30 minutes.
  10. Once the turkey is cooked place it on a dish with a piece of foil on the top for around 30 minutes, this allows the juices to settle before carving, the turkey will still remain piping hot.

Bronze turkeys need the same cooking time, but please note that the meat will feel more dense, when testing the juices, again the juices will run clear when the turkey is cooked

How to cook your three bird roast

Preheat your oven to 220ºC (fan assisted over 200ºC)

Place roast in a roasting pan, rub salt into the breast and cover with a layer of streaky bacon. Insert two metal roasting or barbeque skewers the length of the joint through the centre; this will help to conduct the heat to the middle of the bird to allow even cooking. Encase the three bird roast completely with tin foil, place in the preheated oven and roast for 30 minutes. Turn down to 190ºC (fan assisted oven 170ºC) for 2.5 to 3.5 hours depending on the size;

Small roast - up to 4.5kg (10lbs) – total cooking 3 hours

Medium roast – 4.5-5.4kg (10-12lbs) – total cooking 3.5 hours

Large roast – over 5.4kg (12lbs) – total cooking 4 hours

Please do not overcook. Remove the tin foil for the last twenty minutes of the cooking time to allow the skin to become golden and crispy. The meat is cooked when a skewer is inserted and the juices run clear.

Allow the roast to rest in a warm place for at least 40 minutes before serving. This resting period is very important as it allows most of the juices which have bubbled up to the surface of the meat to seep back into it and the meat itself firms up to make it easier to carve. Some of these juices will escape though and these should be poured into the gravy.

To carve, place on a flat board and slice through, as you would a loaf of bread, using a sharp knife. Carve into thickish slices.

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Chappel, Colchester
Essex, CO6 2EG