Christmas Cooking Guide
FESTIVE COOKING INSTRUCTIONS & HANDY TIPS
Free Range Goose Free Range Bronze Turkey
1. Allow the turkey to come to room temperature. (This can take a few hours so take it out first thing in the morning).
2. Preheat the oven to 220°c. Whilst the oven reaches 220°c, rub softened butter over the turkey and season well with salt and pepper.
3. Place the turkey in the oven for half an hour. Reduce the temperature to 180°c and roast for 30 minutes per kilo.
4. If you have used foil, remove the foil about 30 minutes before the end of cooking to brown off the breast.
5. The turkey is cooked when a temperature probe inserted between the breast and thigh reads 75°c or the juices run clear when piercing the thickest part of the bird with a sharp knife.
6. Take the turkey out of the oven and allow to rest, covered in foil, for 30 minutes before carving.
1. Allow the cockerel to come to room temperature. (This can take a few hours so take it out first thing in the morning).
2. Preheat the oven to 200°c.
3. Season the bird with salt and pepper and cover with foil.
4. Roast the cockerel for 20 minutes, then turn the oven down to 160°c and continue to roast for 40 minutes per kilo.
5. Baste the bird with its juices every half hour or so.
6. The cockerel is cooked when a temperature probe inserted between the breast and the leg reads 75°c or the juices run clear when piercing the thickest part of the bird with a sharp knife.
1. Allow the goose to come to room temperature. (This can take a few hours so take it out first thing in the morning).
2. Remove the two large lobes of fat at the opening of the cavity. These can be rendered down and used to roast your potatoes.
3. Preheat the oven to 200°c. While the oven is heating prick the goose all over with a fork.
4. Place the goose on a rack in a roasting dish covered with foil and roast for 30 minutes per kilo.
5. Every half hour or so baste the goose with its juices and spoon off any excess fat into a heat proof bowl.
6. Remove the foil 20 minutes before the end of cooking to crisp up the skin.
7. Allow the goose to rest before serving. Unlike other poultry, goose can be served slightly pink.
1. Allow the turkey breast to come to room temperature.
2. Preheat the oven to 180°c.
3. Place the turkey breast in a roasting dish and cover with foil. Roast for 40 minutes per kilo plus 20 minutes.
4. Remove the foil 20 minutes before the end of cooking to brown the skin.
5. The turkey breast meat should be cooked to a minimum core temperature of 70°c. This can be checked with a meat thermometer inserted into the thickest part of the breast.
6. Allow to rest for 20 minutes before carving.
Free Range Turkey Breast Roast
Free Range Cockerel
Three Bird Roast Bone-in Turkey Crown
1. Allow the turkey crown to come to room temperature. (This can take a few hours).
2. Preheat the oven to 220°c. Whilst the oven is heating, rub softened butter over the crown and season well with salt and pepper and (optional) a layer of bacon.
3. You can also stuff the cavity with a stuffing of your choice, however this will effect the weight so adjust cooking times accordingly.
4. Place the crown in the oven for half an hour then reduce the temperature to 180°c and roast for 30 minutes per 1kg.
5. Baste the turkey with its juices every 30 minutes to help keep the meat moist.
6. The crown is cooked when a temperature probe inserted into the thickest part of the crown reads 70°c or the juices run clear when pierced with a sharp knife.
7. Take the crown out of the oven and allow to rest, covered in foil, for 30-45 minutes before carving.
Beef Topside / Fore-Rib
1. Allow the meat to come to room temperature.
2. Preheat your oven to 220°c.
3. Season your beef joint with salt and pepper. Roast at 220°c for 20 minutes.
4. After 20 minutes, turn the oven down to 160°c and cook for 40 minutes per kilo for medium or 30 minutes per kilo for rare.
5. A temperature probe inserted into the thickest part of the roast will read 50°c for rare or 60°c for medium.
6. Rest your beef, covered in foil, for 15-30 minutes before carving.
1. Allow the three bird roast to come to room temperature.
2. Preheat the oven to 180°c.
3. Place your three bird roast into a roasting dish and cover with foil.
4. Roast for 40 minutes per kilo plus 20 minutes.
5. Remove the foil 20 minutes before the end of cooking to brown the skin.
6. The three bird roast should be cooked to a minimum core temperature of 70°c. This can be checked with a meat thermometer inserted into the thickest part of the breast.
7. Allow to rest for 20 minutes before carving.
1. Allow the duck to come to room temperature. (This can take a few hours so take it out first thing in the morning).
2. Preheat the oven to 200°c.
3. Whilst the oven is heating prick the duck all over with a fork.
4. Season with salt and pepper.
5. Place the duck on a rack in a roasting dish cover with foil and roast for 40 minutes per kilo.
6. Every half hour or so baste the duck and spoon off any excess fat into a heat proof bowl.
7. Remove the foil 20 minutes before the end of cooking to crisp up the skin.
Please
Free Range Duck
Cooking Tips
• Bringing the meat to room temperature means it will cook more evenly and quickly.
• Roast the meat on a bed of chopped onions, celery, carrots and garlic. This will create a great base for your gravy.
• Your roast will continue to cook after it has been taken out of the oven, increasing by up to 10°c. This could be the difference between medium and well done beef.
• Resting the meat after cooking allows the juices to redistribute throughout the meat avoiding them flowing away when carving.
• Use the bones left from your roast to make a rich stock by boiling them for two hours with your unwanted vegetable peelings.
• A meat thermometer will give you a much more accurate indication of when meat is cooked.
Cooking Temperature Guide
Beef
• Rare: 50°C (122°F)
• Medium Rare: 55°C (131°F)
• Medium: 60°C (140°F)
• Medium Well: 65°C (149°F)
Poultry
• 75°C (167°F)
Lamb
• 60°C (140°F)
Pork / Gammon
• 60°C (140°F)
These cooking instructions are intended as a guide only. Please be aware that when dealing with fresh meat certain natural differences can occur. Please check your bird and use reasonable judgement when cooking. Windsor Farm Shop accepts no responsibility for any problems involving the cooking of your Christmas produce. Windsor Farm Shop Datchet Road, Old Windsor Berkshire, SL4 2RQ 01753