HOW TO TIME A KELLYBRONZE

Cook your Turkey to perfection

HOW TO USE THE THERMOMETER
HOW TO USE THE MEATER
A KELLYBRONZE WILL COOK IN HALF THE TIME BECAUSE OF THE EXTRA INTRAMUSCULAR FAT THAT IS NOT PRESENT IN A STANDARD BIRD
1. TAKE IT OUT OF THE FRIDGE

First thing in the morning, and let it come up to room temperature (this allows the meat to relax before going in the oven).

2. SWITCH ON YOUR OVEN

Approx half an hour before you want to start cooking (don’t put your turkey in until your over is up to temperature).

3. COOKING TIME

A KellyBronze will cook in half the time because of the extra intramuscular fat that is not present in a standard bird. (Please see guideline times below.)

4. ALL OVENS VARY (ESPECIALLY FAN OVENS)

To avoid over-cooking, use your KellyBronze Thermometer regularly from half way through our recommended cooking time (see below).

5. TRUST YOUR THERMOMETER

Take your turkey out of the oven as soon as the Thermometer reaches 60°C. The meat temperature will continue to climb to 65°C while resting.

6. ALLOW AT LEAST HALF AN HOUR FOR RESTING

Don’t be tempted to cover it – it won’t go cold – in fact it will continue to cook. Resting is important because it helps tenderise the meat.

WHOLE BIRDS, CROWNS & KELLYBRONZE XS (BASED ON COOKING IN A STANDARD OVEN)
Weight Approximate Roasting Time
KBXS 1 hour
3kg 1.5 hours
4kg 1.75 hours
5kg 2 hours
6kg 2.25 hours
7-8kg 2.75 hours
9-11kg 3 hours
BREAST ROAST & STUFFED BREAST (BASED ON COOKING IN A STANDARD OVEN)
Weight Approximate Roasting Time
1kg 0.75 hour
1.5kg 1 hour
2kg 1.25 hours
HOW DO YOU LIKE YOURS?

If the temperature of the meat after standing for 30 mins is:

58°C – It’s Pink
60°C – It’s Perfect
70°C – It’s Overcooked

Because of our dry artisan process, our product is very safe from food poisoning bugs, so the meat does not need to reach the same high temperatures as standard turkey. All ovens vary so use and trust your thermometer from half way through cooking

How to cook with a Thermometer

A KellyBronze will cook quicker because of the intramuscular fat that is not present in a standard bird. Remove the meat from the oven as soon as the needle hits 60°C and leave to stand for at least 30 mins

DON'T FORGET TO USE YOUR THERMOMETER

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