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.
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 to 180°C/Fan 160°C/Gas 4.
Turkey Weight & Approx. Roasting Time 3kg 1 1/2hrs, 4kg 1 3/4hrs, 5kg 2hrs, 6kg 2 1/4hrs, 7-8kg 2 3/4hrs.
but 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, from about half 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. 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 cook.
Resting is important because it helps tenderise the meat.
Kelly Bronze do not recommend stuffing their turkeys, as it changes the way it cooks and the cooking time.
Suitable for home freezing. Freeze on day of purchase and use within 1 month. Defrost thoroughly before use. One thawed do not refreeze.
