Keep refrigerated. Do not exceed use by date. Keep Refrigerated below 3°C. Consume before the use-by date. Remove the bouillon bag before cooking. Your turkey is a special, slow growing breed. It makes it delicious, and means you're more likely to find the odd feather stibb (especially since these beauties are hand plucked). If you do find any, they'll come out much easier once you've roasted your bird, and they don't effect the flavour. Take it out of the fridge Remove your turkey from the fridge and let is come up to room temperature. This allows the meat to relax before going into the oven. Prep the oven Pre-heat your oven to 180°C/Fan 160°C/Gas 4. Cooking Time Please see the KellyBronze© guideline cooking times in the table below, and remember that all ovens vary, especially fan ovens. Cook your bird breast side down and turn the bird over half way through cooking. Trust your thermometer To avoid over-cooking use the supplied thermometer at regular intervals, at regualr intervals, from abouthalf way through the recommended cooking time. Take your turkey out of the oven as soon as the thermometer reaches 60°C. The meat temperature will continue to climb while resting. Resting Allow at least half an hour for resting. Don't be tempted to cover the turkey, it won't go cold, in fact it will continue to cool. Resting is important because it helps tenderise the meat. Cooking Temperature Guidelines Kelly Bronze do not recommend stuffing their turkeys, as it changes the way it cooks and the cooking time. Turkey Weight & Approx. Roasting TIme 3kg 11/2hrs, 4kg 13/4hrs, 5kg 2hrs, 6kg 21/4hrs, 7-8kg 23/4hrs.
Suitable for freezing. Freeze on day of purchase and use within 1 month. Defrost thoroughly before use. Once thawed do not refreeze.
