Christmas Poultry Cooking Guide

Method

Whole Free Range Whole Turkeys and Buffes

1. Preheat your oven and drizzle olive oil over the skin. Place your turkey in a baking dish and cover with foil. Keep covered in foil for first half of cooking time. Remove foil and baste with the turkey juices every half an hour.
2. If you have a meat thermometer - check to ensure that the thickest part of the breast is reading 70°C and if you have a whole turkey that's stuffed, the stuffing should read at least 65°C.
3. Depending on the size of your turkey or buffe, you'll have to adjust the cooking times and temperatures slightly. See the table below.
4. Once cooked - rest your turkey for 5 mins per kilo of meat.
5. Serve with rosemary roasted sweet potatoes, cranberry sauce and turkey gravy.

Free Range Boneless Turkey Breast Roll (Stuffed or Plain)

1. Remove the breast roll from its packaging, but keep in oven-safe netting. Rub olive oil over the skin and gently cover the top with foil. Roast in a dish for 45 mins per kilo of meat on 180oC - for example, a 2.5kg turkey roll would need about 1 hour and 52 mins.
2. Cover with foil for half of the cooking time then remove foil, baste with turkey juices or melted butter, then cook uncovered for the remaining time.
3. When done, rest for 20 mins before serving.
4. If you have a meat thermometer - check to ensure that the thickest part of the breast is reading 70°C.
5. To serve, smother in gravy and cranberry sauce and serve with parsnip and creamy nutmeg mash.