Follow our guide to cook the perfect turkey, with crisp, golden-brown skin and an aroma to match.

DON'T FORGET TO USE YOUR THERMOMETER

Select your product
KellyBronze Whole Bird
KellyBronze Crown
KellyBronze XS
KellyBronze Breast
OVEN
Preheat oven to 180°C
FAN OVEN
Preheat oven to 160°C
AGA
Please use HOT OVEN
1.
REMOVE FROM THE FRIDGE EARLY CHRISTMAS MORNING
and allow the bird to come up to room temperature to avoid shocking the meat when it goes into a hot oven.
2.
PLACE IN A TIN BREAST SIDE DOWN
with 500ml of water (regardless of the size of your bird) and your favourite vegetables. Season the back of the bird. Do NOT stuff, DO NOT USE FOIL.
3.
TURN THE BIRD OVER
and pierce with a knife right through between the legs and the breast to allow the thighs to cook and juices to run out.
4.
MONITOR THE TEMPERATURE
regularly by putting the thermometer half way in through the thickest part of the meat. Try in 2 or 3 different places as shown above within the bronze circle.
5.
REMOVE FROM THE OVEN AS SOON AS THE THERMOMETER REACHES 60C
and rest as per the suggested resting times. NO FOIL.
6.
TO MAKE THE GRAVY
skim off any excess fat from the stock. Mix in all the caramelised bits from the tin.
7.
FOLLOW PAUL'S UNIQUE WAY OF CARVING
to be able to make the crackling.
8.
TO MAKE THE CRACKLING
peel off all the skin from the breast, leg and thigh. Place flat on a baking tray, season well and roast for 10 to 15 minutes until crisp. (Be mindful of the liquid fat when removing from the oven).
9.
SLICE UP THE CRACKLING WHEN READY TO SERVE
1.
REMOVE FROM THE FRIDGE EARLY CHRISTMAS MORNING
and allow the crown to come up to room temperature to avoid shocking the meat when it goes into a hot oven. Place in a tin breast side up with 500ml water and your favourite vegetables and season. DO NOT USE FOIL.
2.
CHECK IT'S TEMPERATURE
From half way through the cooking time, monitor the temperature regularly by putting the thermometer half way through the thickest part of the meat. Remove the bird from the oven as soon as the temperature reads 60C.
3.
MAKE THE TASTIEST GRAVY
Leave the turkey to rest in the kitchen uncovered. Meanwhile, skim off any excess fat from the top of the stock. Scrape and mix in the caramelised bits from the bottom of the tin. Reheat.
4.
MAKE DELICIOUS CRACKLING
Peel off the skin and place on a baking tray, season and return to a hot oven for 10-15 minutes until crisp like crackling.
1.
KELLYBRONZE XS
Place in a tin breast side down with 250ml water and your favourite vegetables. Season and follow instructions 2, 3, 4 and 5 as for the whole bird. DO NOT USE FOIL.
2.
TURN THE BIRD OVER
Half way through our recommended cooking time. Season again.
3.
PIERCE
Right through the skin between the legs and breast to allow the juices to drain and the thighs to cook.
4.
CHECK IT'S TEMPERATURE
From half way through the cooking time, monitor the temperature regularly by putting the thermometer half way through the thickest part of the meat. Remove the bird from the oven as soon as the temperature reads 60C.
5.
MAKE THE TASTIEST GRAVY
Leave the turkey to rest in the kitchen uncovered. Meanwhile, skim off any excess fat from the top of the stock. Scrape and mix in the caramelised bits from the bottom of the tin. Reheat.
6.
MAKE DELICIOUS CRACKLING
Peel off the skin and place on a baking tray, season and return to a hot oven for 10-15 minutes until crisp like crackling.
1.
KELLYBRONZE BREAST
Place in a tin skin side up with 250ml water and your favourite vegetables and season. DO NOT USE FOIL.
2.
CHECK IT'S TEMPERATURE
From half way through the cooking time, monitor the temperature regularly by putting the thermometer half way through the thickest part of the meat. Remove the bird from the oven as soon as the temperature reads 60C.
3.
MAKE THE TASTIEST GRAVY
Leave the turkey to rest in the kitchen uncovered. Meanwhile, skim off any excess fat from the top of the stock. Scrape and mix in the caramelised bits from the bottom of the tin. Reheat.
4.
MAKE DELICIOUS CRACKLING
Peel off the skin and place on a baking tray, season and return to a hot oven for 10-15 minutes until crisp like crackling.

COOKING TIME GUIDE - DON'T GUESS, TRUST THE THERMOMETER

Cooking times are a guide only.

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 45 mins
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.

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

I personally take my turkey out when the meat is 55°C, rest it and eat it pink when it reaches 60°C.
PAUL KELLY

MERRY CHRISTMAS

Kelly Bronze Turkey