Three Bird Roast



Remove all packaging, weigh and place the Three Bird Roast in a large roasting tin and season with salt & pepper.
Leave to come to temperature for at least an hour. Pre-heat oven to 180ºC/355ºF or gas mark 5 (160ºC for fan assisted ovens).

Calculate cooking time allowing 50 minutes per kg (e.g. a 2.5kg joint would take approximately 2 hours and 5 minutes & a 4.5kg joint would
take approximately 3 hours and 45 minutes). Loosely cover with aluminium foil and place in the middle of the oven.
Roast the joint for the calculated time, basting occasionally with the pan juices 20 minutes before the end, remove the
aluminium foil and continue to cook until the skin becomes crispy. Ensure that the centre of the roast is
piping hot and that the juices run clear. A minimum core temperature of 75ºC is recommended
Allow the roast to rest for 15 minutes before carving.

Please note that these are guidelines only. You must always ensure that the centre of the joint is piping hot before serving.
Please take care to remove any string before serving.