Cooking Suggestions 2017-10-11T10:05:52+00:00

COLLECTION ONLY: 22nd December 9am-5pm, 23rd December 7am-7pm, 24th December 7am-1pm

NO REFUND IF BIRD IS NOT COLLECTED

Cooking Suggestions

We are passionate about providing exceptional poultry for your Christmas celebrations. We hand pick the birds for your to ensure the best quality flavour and texture for your dinner tables. This passion extends to helping you cook your bird to bring out the fantastic taste just waiting to be enjoyed. Below are Karol’s recommendations for each of the poultry meats supplied. However as always Karol is happy to guide you through cooking timings on the phone if you prefer.

Equally if you need advice about portion sizing to make sure you have the right size bird, speak to Karol on the phone and she will help you make a decision.

Rub a little salt all over the skin to make it crispy and tasty, and place the bird on a trivet so as the fat collects underneath when it is cooking.  Keep the goose fat for roasting your potatoes – it is simply the best for crispy nutty tasting spuds!

Roast in a preaheated oven at 210oC (425oF or gas 6/7) for half an hour then reduce the temperature to 180oC (390oF or gas 5/6) to continue cooking.

If bird is unstuffed – cook for 35 mins per kilo or 15 mins per pound (total weight includes giblets)

If bird is stuffed – cook for 40 mins per kilo or 20 mins per pound        “         “             “          “

The goose is cooked if the juces run clear when the goose is stabbed with a fork in the thickest part of the breast – where the wing joins in.  If the juices are pink then the cooking time must be increased a little.  To save oven splashing, cover completely with foil, like a tent, then split the foil down the top of the bird to expose the breast.

Both the neck end and  the cavity can be stuffed with different stuffings for extra interest.  Or try stuffing the cavity partially with a mixture of mashed potato and leek/spring onion!

Allow to stand in a warm place for at least 15 mins to let the joint rest and make carving easier.

Karols top goose tips!  To save oven splashing, cover completely with foil, like a tent, then split the foil down the top of the bird to expose the breast. Both the neck end and  the cavity can be stuffed with different stuffings for extra interest.

Roast in a preheated oven at 210oC (425oF or gas 6/7) for half an hour then reduce the temperature to 180oC (390oF or gas 5/6) to continue cooking as per below.

If bird is unstuffed – cook for 35 mins per kilo or 15 mins per pound (total weight includes giblets)

If bird is stuffed – cook for 40 mins per kilo or 20 mins per pound        “         “             “          “

The turkey is cooked if the juices run clear when the turkey is stabbed with a fork in the thickest part of the breast – where the wing joins in.  If the juices are pink then the cooking time must be increased a little.

Allow to stand in a warm place for at least 15 mins to let the joint rest and make carving easier.

Rub a little salt all over the skin to make it crispy and tasty, and place the bird on a trivet so as the fat collects underneath when it is cooking.  Keep the goose fat for roasting your potatoes – it is simply the best for crispy nutty tasting spuds!

Roast in a preaheated oven at 210oC (425oF or gas 6/7) for half an hour then reduce the temperature to 180oC (390oF or gas 5/6) to continue cooking.

If bird is unstuffed – cook for 35 mins per kilo or 15 mins per pound (total weight includes giblets)

If bird is stuffed – cook for 40 mins per kilo or 20 mins per pound        “         “             “          “

The duck is cooked if the juces run clear when the goose is stabbed with a fork in the thickest part of the breast – where the wing joins in.  If the juices are pink then the cooking time must be increased a little.  To save oven splashing, cover completely with foil, like a tent, then split the foil down the top of the bird to expose the breast.

Both the neck end and  the cavity can be stuffed with different stuffings for extra interest.  Or try stuffing the cavity partially with a mixture of mashed potato and leek/spring onion!

Allow to stand in a warm place for at least 15 mins to let the joint rest and make carving easier.

TURKEY BREAST ROLLS place in a roasting dish with a large cup of water and cove with foil to stop splashing.  Cook for 20 mins per lb (40 mins per kilo) and allow 20 mins over, but test to see if juices run clear when stabbed with a fork.  If pink then cook for a little longer.  Don’t forget to leave it to stand for 15 mins before carving.
BANQUET ROLL –  COOKING INSTRUCTIONS.  Preheat oven to 210C.Place the roll on a trivet, sprinkle with salt all over & rub in to the skin. Do not prick the skin . Place in the oven and roast for 30 mins at the high temperature , then reduce to 180C and cook for 40 mins per total kilo weight  (eg 2 kilo roll =110 mins). Each oven will vary slightly therefore a good guide is to stab the roll with a skewer right in the centre and the juices must run clear not pink.  If they are still pink then cook for a further 10 mins.  Remove from the oven & leave to rest at least 15 mins in a warm place before carving as this allows the roll to tighten up slightly and makes carving easy.

A little tip for those of you who hate oven cleaning like me!! :- to help keep the oven clean and stop the fat splashing out of the tray – after rubbing the roll with salt, cover right over the roll and tray tightly with a sheet of foil & seal all round the edges. Then open the foil with a knife along the top of the roll and push the cut edges down the sides of the roll to expose the roll only – not the tray.  Any fat will then drip into the tray but cannot splash upwards onto your oven and the roll can roast in peace!!!

Making the stock:-Dont throw away those giblets – pop them in a small pan of water, bring to the boil, cover and simmer for 30 – 40 minutes. Strain the stock, allow to cool, and keep in the fridge until required to add to the turkey juices which are released as your Baileys Quality Turkey gently roasts on Xmas day! Making the stock can be done up to 2 days before required to make the gravy. Don’t forget to give your pet dog or cat a treat and give them the cooked giblets for their Xmas Dinner!

Recipe for the best turkey gravy :-

At the end of cooking time for the turkey, lift it out of the roasting dish and set it aside on a serving dish, cover and leave to relax for a few minutes to make carving easier. Place the roasting pan with the juices on the hob and heat through till just bubbling gently. Sprinkle in 2 heaped tablespoons of flour and cook gently for 30 seconds, stirring constantly. Slowly add giblet stock, stirring rapidly with a whisk till smooth and the gravy has reached the desired thickness!  Remove from heat and season to taste. Serve with your mouthwatering, tender turkey for a Xmas dinner to remember!

NB if you really don’t want to make your own giblet gravy, reduce the flour to 1 desertspoon to just thicken turkey juices.