Cooking Guide

Our Caldecotts Holly Farm birds are farm fresh and suitable for freezing.

  • If frozen, defrost thoroughly in a fridge before cooking and use within 24 hours.

  • Do not wash raw poultry and always wash your hands after handling raw meat.

  • Keep poultry refrigerated below 4°C.

  • Do not reheat cooked poultry once cooled.

Remove the bird from the fridge the night before you intend to cook it to allow it to reach room temperature.


Cook at 180°­­C / 170°C (fan) / Gas Mark 4.

Start the bird in the oven breast side down and about half way through the suggested cooking time below turn the bird over on to its back to brown the breast.


The bird is cooked when the juices from deep in the thigh run clear when skewered. If the juices are pink, return to the oven and check at 10 minute intervals.

After cooking allow the turkey to rest uncovered for at least 30 minutes before carving.

Suggested cooking times – should be used as a guideline only

Aga Oven


For a 2-door Aga, follow the cooking times using the top roasting oven only.


For a 4-door Aga, follow the cooking times using the top roasting oven for the first 30 minutes & then move to the baking oven for the remainder of the cooking.

Turkey Breast Joints

Remove the joint from the fridge the night before you intend to cook it to allow it to reach room temperature.


Cook at 180°C / 170°C (fan) / Gas Mark 4.

 

Keep the joint right side up throughout cooking time.

 

The joint is cooked when the juices from deep within the joint run clear when skewered. If the juices are pink, return to the oven and check at 10 minute intervals.

After cooking allow the turkey to rest uncovered for at least 30 minutes before carving.

Suggested cooking time – should be used as a guideline only

Turkey

Kg

4

5

6

7

8

9-11

lbs

8.8

11

13.2

15.4

17.6

19.8-24.2

Cooking Time

1hr 50

2hrs 10

2hrs 30

2hrs 50

3hrs 10

3hrs 15

Kg

1

2

3

4

5

lbs

2.2

4.4

6.6

8.8

11

Cooking Time

50mins

1hr 30mins

2hrs 15 mins

2hrs 50

3hrs 10