15 mins. in preheated oven							Reduce to
			Size	Temperature							Temperature								Mins.
			Weight		Preparation		°C	°F	Gas		°C	°F	Gas		Time		During Cooking		resting
		5-Bird Roast	Lge 7.5kg		Season, brush with melted butter or oil & cover with bacon (optional) & double foil (or oil-dipped muslin).		200	400	6		180	350	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 Roast	3.0kg		Season, brush with melted butter or oil & cover with bacon (optional) & double foil (or oil-dipped muslin).		200	400	6		180	350	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 Roast	2.4kg		Season, brush with melted butter or oil & cover with bacon (optional) & double foil (or oil-dipped muslin).		200	400	6		180	350	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 Stuffing	3.25kg		Season, brush with melted butter or oil & cover with bacon (optional) & double foil (or oil-dipped muslin).		200	400	6		180	350	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 Stuffing	2.25kg		Season, brush with melted butter or oil & cover with bacon (optional) & double foil (or oil-dipped muslin).		200	400	6		180	350	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 Ducks	4.0kg		Prick, season & brush with melted butter or oil and double foil (or oil-dipped muslin).		200	400	6		180	350	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 Roast	1.5kg		Season & cover with bacon (optional) and double foil.		200	400	6		180	350	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 Stuffing	2.0kg		Prick, season & brush with melted butter or oil and double foil (or oil-dipped muslin).		200	400	6		180	350	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 Chicken	2.0kg		Prick, season & brush with melted butter or oil and double foil (or oil-dipped muslin).		200	400	6		180	350	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 Chicken	2.0kg		Prick, season & brush with melted butter or oil and double foil (or oil-dipped muslin).		200	400	6		180	350	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 bone	4.65-12.5kg		Ready to Rock'n Roll!		200	400	6		180	350	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