Cooking

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

Home Storage

Boneless turkey breast fillet WILL fit into a standard household fridge.

  • Leave Turkey in the vacuum pack bag it is sold in.
  • Store on the bottom shelf of your refrigerator & keep it away from sharp objects that could pierce the vacuum bag.
  • Check that the temperature of your refrigerator is below 5*C and that the door is kept firmly shut.
  • Turkey breast fillet can be collected from us up to 4 days before Christmas if desired.

Preparation

  • Remove from Vacuum Pack Bag 30 minutes before cooking.
  • It is normal for vacuum packed poultry to have a heavy smell after removal of vacuum bag this will soon clear.
  • Leave net on the fillet to keep on in shape while cooking.
  • Place Turkey Fillet on a roasting tray making sure the pop up timer is to the top, 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 30 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 turkey fillet from oven.
  • Eat the bacon immediately – in the McCartney household this is our favourite bit of Christmas morning!!
  • Cover the cooked turkey fillet 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.

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

Home Storage

Traditional Turkeys up to 8kg Oven Ready should fit into a standard household fridge.

  • Clear the bottom section of your refrigerator.
  • Place the turkey breast down on a plate.
  • Pull the skin on the neck open to allow air flow.
  • Cover loosely with tinfoil.
  • Check that the temperature of your refrigerator is below 5*C and that the door is kept firmly shut.

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


Slow Grown White Turkey from McCartney's of Moira

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!