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Three Bird Roast

HG Walter

Deliciously meaty and a show-stopping centrepiece for your Christmas dinner!

Three Bird Roast

Ingredients

  • 1 Three Bird Roast
  • Salt & black pepper

Method:

Pro tips: Please note that these are guidelines only. You must always ensure that the centre of the joint is piping hot before serving.
Add the resting juices from your tray to your gravy for extra flavour and please take extra care to remove any string before serving.

1

Pre heat your oven to 200°C.

2

Remove all packaging, weigh, and place the Three Bird Roast in a large roasting tin and season liberally with salt & pepper, allowing it to come to room temperature for at least an hour.

3

Cook the Three Bird Roast for 20 minutes at 200ºC.

4

Reduce the temperature of the oven to 150ºC and cook the joint for a further 20 minutes per 500g, basting every 20 to 30 minutes.

5

Ensure that the centre of the joint is piping hot and that the juices run clear. Use a thermometer to check the core temperature is between 65ºC and 75ºC.

6

Allow the roast to rest for 15 minutes before carving.

Ingredients

  • 1 Three Bird Roast
  • Salt & black pepper

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