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"Forerib of Beef. Simply awesome."

De-Frosting Guide
Preparation & Cooking
Roasting Guide
Weight Conversion Chart
TRADE ENQUIRIES
Preparation & Cooking
Multi Birds & Stuffed Birds
 
   15 mins. in preheated oven Reduce to  
 SizeTemperature Temperature  Mins.
 Weight Preparation °C°FGas °C°FGas Time During Cooking resting
5-Bird RoastLge 7.5kg Season, brush with melted butter or oil & cover with bacon (optional) & double foil (or oil-dipped muslin). 200400
6
 180350
4
 35min/kg Baste twice. Remove foil 30 mins before end. Check with skewer that juices run clear. 15-30
 Lge 7.5kg           c. 4.75hrs    
 Med 5.5kg           c. 3.25hrs    
 Sm 4.0kg           c. 2.50hrs    
4-Bird Roast3.0kg Season, brush with melted butter or oil & cover with bacon (optional) & double foil (or oil-dipped muslin). 200400
6
 180350
4
 40min/kg c.2-2.5hrs Baste twice. Remove foil 30 mins before end. Check with skewer that juices run clear. 15-30
3-Bird Roast2.4kg Season, brush with melted butter or oil & cover with bacon (optional) & double foil (or oil-dipped muslin). 200400
6
 180350
4
 35min/kg c.1.75hrs Baste twice, pour off surplus fat. Remove foil 30 mins before end. Check with skewer that juices run clear. Caution: be aware that pink cranberry juices are at the very centre of the bird! 15-30
Turkey, Chicken Breasts & Cranberry Stuffing3.25kg Season, brush with melted butter or oil & cover with bacon (optional) & double foil (or oil-dipped muslin). 200400
6
 180350
4
 40min/kg c.2-2.5hrs Baste twice. Remove foil 30 mins before end. Check with skewer that juices run clear. 15-30
Turkey Crown with Lexia Raisin & Almond Stuffing2.25kg Season, brush with melted butter or oil & cover with bacon (optional) & double foil (or oil-dipped muslin). 200400
6
 180350
4
 35min/kg c.1.25hrs  Baste twice. Remove foil 30 mins before end. Check with skewer that juices run clear. 15-30
Goose with three Ducks4.0kg Prick, season & brush with melted butter or oil and double foil (or oil-dipped muslin). 200400
6
 180350
4
 35min/kg c.3.0hrs  Baste twice, pour off surplus fat. Remove foil 30 mins before end. Check with skewer that juices run clear. 15-30
Game Bird Roast1.5kg Season & cover with bacon (optional) and double foil. 200400
6
 180350
4
 35min/kg c.1.0hrs  Baste twice. Remove foil 30 mins before end. Check with skewer in thigh that juices run clear. 15-30
Duck/Goose Breast, Orange & Walnut Stuffing2.0kg Prick, season & brush with melted butter or oil and double foil (or oil-dipped muslin). 200400
6
 180350
4
 45min/kg c.1.75hrs  Baste twice, pour off surplus fat. Remove foil 30 mins before end. Check with skewer that juices run clear. 15-30
Midsummer Chicken2.0kg Prick, season & brush with melted butter or oil and double foil (or oil-dipped muslin). 200400
6
 180350
4
 35min/kg c.1.5hrs  Baste twice, pour off surplus fat. Remove foil 30 mins before end. Check with skewer that juices run clear. 15-30
Sage Chicken2.0kg Prick, season & brush with melted butter or oil and double foil (or oil-dipped muslin). 200400
6
 180350
4
 35min/kg c.1.5hrs  Baste twice, pour off surplus fat. Remove foil 30 mins before end. Check with skewer that juices run clear. 15-30
Stuffed Turkeys on the bone4.65-12.5kg Ready to Rock'n Roll!  200400
6
 180350
4
 35min/kg c.1.5hrs  No basting necessary. Remove foil 30 mins before end. Check with skewer on legs and thickest part of breast that juices run clear. 15-30

Note: This is a guide only. Not all ovens cook in the same way, so we recommend you use a meat thermometer and cook until the internal temperature reaches 80°C/185°F

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