Large Free Range Bronze Turkey Crown on the Bone(2.5kg-3.25kg)

Oven cook

Before cooking: Check your oven type and ensure you follow the correct oven temperature and time. As appliances can vary, we recommend you check the running temperature of your oven with an oven thermometer before cooking your turkey, these cooking guidelines are based on known oven temperatures. Preparation: Do not wash poultry before cooking. Use separate kitchen utensils and surfaces for raw poultry and cooked, or wash between uses. Wash hands after handling raw poultry. Unwrap and dispose of packaging carefully. Stuffing the bird adds considerably to the cooking time. If stuffing is required, prepare and cook separately. Oven instructions: For best results allow the turkey to sit at room temperature for 1 hour before cooking. Calculated cooking time for this turkey is shown on the front price weight. label. Size and thickness may vary, cook times are given as guidance. Preheat the oven. Remove all packaging except the foil tray and place the turkey crown in a large roasting tin. Rub softened butter over the breast and season with salt and. pepper (optional). Oil a piece of foil and place over the turkey crown. Place the roasting tin in the centre of the oven. Cook for 60 minutes per kilo. During Cooking: After an hour, remove the foil and spoon the juices at the bottom of the roasting tin over the turkey crown to baste. Return the turkey crown to the oven uncovered making sure to rotate the roasting tin. Repeat this step 3-4 times throughout the remaining cooking time. End of cooking: Remove from the oven. Pierce the thickest part of the breast meat with a skewer to check that there is no pink meat and the juices run clear. If more cooking is. required return it to the oven, checking every 15 minutes. Once cooked, remove from the oven, cover the crown with foil and leave to rest for a minimum of 30 minutes before carving. (Time 60 mins per kg, Oven: 180°C, Fan: 150°C, Gas: Gas Mark 4)