Fresh Geese 

should be cooked in a preheated oven at 200ºC/425ºF/gas mark 7 for 35 mins per kg  

Fresh Duck

should be cooked in a preheated oven for 45 mins per kg at 200ºC/400ºF/gas mark 6 

Regular/Chunky Chickens.

Remove Bag & cook in a preheated oven at 180ºC/350ºF/gas mark 4 for 45 mins per kg plus an additional 20 minutes per bird or until pop up timer has popped and allow meat to rest for 15 minutes before slicing.

Gammon Joints

Our Gammons do not require steeping in water at home before cooking. Place in a pan of water & bring to the boil, drain the water, refill & simmer for 20 minutes per lb / 44mins per kg until cooked.

The finished joint can then be de-skinned and glazed with honey & sugar in a hot oven for 30 mins before serving.

Spiced Silverside

Place unwrapped in saucepan of cold water, bring to the boil, then turn down to a simmer for approx. 35mins per lb / 77mins per kg. DO NOT PRE-STEEP.

Corned Silverside

Place unwrapped in saucepan of cold water, bring to the boil, then turn down to a simmer for approx. 35mins per lb / 77mins per kg. DO NOT PRE-STEEP.

Guide to storing & cooking your Turkey Fillet

Preparation

• Place Turkey Fillet on a roasting tray in the cooking vaccum bag it is supplied in making sure the pop up timer is to the top. (For reference cooking vaccum bags have a line of red text saying 'Cookable 200*C Cookable')
• Conventional Oven 190*C / Fan Oven 180*C. Gas Mark 5 for the duration of cooking.
• Watch out for the timer popping – it may pop before or after estimated cooking time – remove the fully cooked turkey fillet from oven.
• Allow the turkey to rest in the cooking bag for 30 minutes before carving.
• Leftovers will keep for 3 days in the fridge or can be frozen to use later.

Cooking Times

*Weights & Cooking times are approximate & meant as a guide only - every oven will vary so use the Pop-Up cooking timer provided as your final guide. Once the internal temperature of your turkey fillet reaches 81*C the timer will pop up like a golf tee indicating that it is fully cooked & eliminating the need to skewer. 

For more details on our Pop-Up Timers please click here

As a general guide allow 66 minutes per 1kg uncooked weight for Boneless Turkey Breast & Boneless Stuffed Turkey Breast.

The Chart below gives a list of approximate cooking times, please use this as a guide only as individual ovens will vary Cooking Temperature: Conventional Oven 190*C / Fan Oven 180*C. Gas Mark 5.

Total Fillet	Total Fillet	Approximate
Weight lb*	Weight kg*	Cooking Times*
3lb	1.36kg	1hr 30m
4lb	1.82kg	2hr
5lb	2.27kg	2hr 30m
6lb	2.73kg	3hr
7lb	3.18kg	3hr 30m
8lb	3.63kg	4hr
9lb	4.09kg	4hr 30m
10lb	4.54kg	5hr
11lb	4.99kg	5hr 30m
12lb	5.45kg	6hr
13lb	5.89kg	6hr 30m
14lb	6.35kg	7hr
15lb	6.80kg	7hr 30m
16lb	7.25kg	8hr

Guide to storing & cooking your Whole Fresh Turkey

Preparation

*Please use the chart below as a guide only, every oven will vary so use the Pop-Up cooking timer provided as your final guide. Once the internal temperature of your turkey reaches 81*C the timer will pop up like a golf tee indicating that it is fully cooked & eliminating the need to skewer. 

Everyone will have their own method of cooking a Turkey but ours is as follows:

• Place Turkey on a roasting tray, cover with a lattice of streaky bacon if desired.
• Cover with tinfoil (shiny side inwards).
• Preheat your oven to the highest possible temperature.
• Once full heat is achieved place the turkey in the oven & immediately turn the temperature down to: Conventional Oven 190*C. Fan Oven 180*C. Gas Mark 5 for the duration of cooking.
• With 40 minutes of cooking time left remove the tinfoil to allow the skin to brown & bacon to crisp up.
• Watch out for the timer popping – it may pop before or after estimated cooking time – remove the fully cooked bird from oven.
• Eat the bacon immediately – in the McCartney household this is our favourite bit of Christmas morning!!
• Cover the cooked Turkey with tinfoil & a couple of clean tea towels to keep the heat in & allow the turkey to rest for 30 minutes before carving.
• Leftovers will keep for 3 days in the fridge or can be frozen to use later.

Stuffing your Turkey

There are many opinions on this, but we think that stuffing the cavity with breadcrumb stuffing makes for the tastiest stuffing at Christmas, with the turkey juices adding extra flavour & moisture to the stuffing.

Stuff the turkey 30 minutes before cooking (stuffing any further in advance than this is not recommended as it blocks the airflow through the cavity of the uncooked bird). The neck of the bird is great for stuffing with sausage meat stuffing & again the turkey juices add an extra dimension to an already tasty product.

Cooking Times

*Weights & Cooking times are approximate & meant as a guide only - we supply a Pop-Up Cooking Timer with all our turkeys which will let you know exactly when your turkey is fully cooked. For more details on our Pop-Up Timers please click here

Weigh your turkey after stuffing to calculate cooking time and remember oven temperatures vary. Fan assisted ovens cook at a higher temperature - consult the manufacturers handbook. Cook in a conventional oven at 190°C / Fan 180°C / 375°F / Gas Mark 5. Cover loosely with foil and remove foil for last 40 minutes for browning.

As a guide, if the bird is under 4kg allow 20 minutes per kg + 70 minutes. If the bird is over 4kg allow 20 minutes per kg + 90 minutes.

Oven Ready Weight Kilos	Old Farm Weight in lbs	Approximate Cooking Time
4kg	12 lb	2hrs 50mins
5kg	13-15lb	3hrs 10mins
6kg	16lb-18lb	3hrs 30mins
7kg	19-20lb	3hrs 50mins
8kg	21-23lb	4hrs 10mins
9kg	24-26lb	4hrs 30mins
10kg	27-28lb	4hrs 50mins
11kg	29-30lb	5hrs 10mins

This isn't just any white turkey... This is one of Farmer John's barn free, slow grown white turkeys, which has been dry aged & dry plucked to give you the most delicious Christmas dinner yet!