crisp, golden-brown skin and the perfect aroma

Follow our guide to cook the perfect turkey

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

1. REMOVE FROM THE FRIDGE EARLY CHRISTMAS MORNING

Allow the bird to come up to room temperature to avoid shocking the meat when it goes into a hot oven.

PLACE IN A TIN BREAST SIDE DOWN
2. PLACE IN A TIN BREAST SIDE DOWN

With 500ml of water (regardless of the size of your bird) and your favourite vegetables. Season the back of the bird. DO NOT STUFF, DO NOT USE FOIL.

3. TURN THE BIRD OVER

Pierce with a knife right through between the legs and the breast to allow the thighs to cook and juices to run out.

MONITOR THE TEMPERATURE
4. MONITOR THE TEMPERATURE

Regularly by putting the thermometer halfway in through the thickest part of the meat. Try in 2 or 3 different places as shown above within the bronze circle.

5. REMOVE FROM THE OVEN AS SOON AS THE THERMOMETER REACHES 60C

And rest as per the suggested resting times. NO FOIL.

STIR OFF ANY EXCESS FAT FROM THE STOCK.
6. TO MAKE THE GRAVY

Skim off any excess fat from the stock. Mix in all the caramelised bits from the tin.

FOLLOW PAUL'S UNIQUE WAY OF CARVING
7. FOLLOW PAUL'S UNIQUE WAY OF CARVING

To be able to make the crackling.

8. TO MAKE THE CRACKLING

Peel off all the skin from the breast, leg and thigh. Place flat on a baking tray, season well and roast for 10 to 15 minutes until crisp. (Be mindful of the liquid fat when removing from the oven).

6. TO MAKE THE GRAVY

Skim off any excess fat from the stock. Mix in all the caramelised bits from the tin.

OVEN

Preheat oven to

180°C

FAN OVEN

Preheat oven to

160°C

AGA

Please use

HOT OVEN

1. REMOVE FROM THE FRIDGE EARLY CHRISTMAS MORNING

Allow the crown to come up to room temperature to avoid shocking the meat when it goes into a hot oven. 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.

STIR OFF ANY EXCESS FAT FROM THE STOCK.
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.

MAKE DELICIOUS CRACKLING
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.

OVEN

Preheat oven to

180°C

FAN OVEN

Preheat oven to

160°C

AGA

Please use

HOT OVEN

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.

PLACE IN A TIN BREAST SIDE DOWN
2. TURN THE BIRD OVER

Half way through our recommended cooking time. Season again.

3. PIERCE THE SKIN

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

MONITOR THE TEMPERATURE
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.

STIR OFF ANY EXCESS FAT FROM THE STOCK.
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.

FOLLOW PAUL'S UNIQUE WAY OF CARVING
7. FOLLOW PAUL'S UNIQUE WAY OF CARVING

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.

8. TO MAKE THE CRACKLING

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.

9. TO MAKE THE GRAVY

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.

OVEN

Preheat oven to

180°C

FAN OVEN

Preheat oven to

160°C

AGA

Please use

HOT OVEN

1. KELLYBRONZE XS

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.

MAKE DELICIOUS CRACKLING
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 GUIDE

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 Approximate Roasting Time
KBXS 1 hour
3kg 1.5 hours
4kg 1.75 hours
5kg 2 hours
6kg 2.25 hours
7-8kg 2.75 hours
9-11kg 3 hours
BREAST ROAST & STUFFED BREAST (BASED ON COOKING IN A STANDARD OVEN)
Weight Approximate Roasting Time
1kg 0.75 hour
1.5kg 1 hour
2kg 1.25 hours
HOW DO YOU LIKE YOURS?

If the temperature of the meat after standing for 30 mins is:

58°C – It’s Pink
60°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

How to cook with a Thermometer

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

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