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
Step 1
1.
Whole Bird
Place in a tin breast side down with 500ml water and your favourite vegetables. Season well. Do NOT stuff - cook stuffing separately. DO NOT USE FOIL, so that you don't poach the meat.
Step 2
2.
Turn the bird over
Half way through our recommended cooking time. Season again.
Step 3
3.
Pierce
Right through the skin between the legs and breast to allow the juices to drain and the thighs to cook.
Step 4
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.
Step 5
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.
Step 6
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.
Step 2
1.
KellyBronze Crown
Place in a tin breast side up with 500ml water and your favourite vegetables and season. DO NOT USE FOIL.
Step 4
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.
Step 5
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.
Step 6
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.
Step 1
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.
Step 2
2.
Turn the bird over
Half way through our recommended cooking time. Season again.
Step 3
3.
Pierce
Right through the skin between the legs and breast to allow the juices to drain and the thighs to cook.
Step 4
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.
Step 5
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.
Step 6
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.
Step 1
1.
KellyBronze Breast
Place in a tin skin side up with 250ml water and your favourite vegetables and season. DO NOT USE FOIL.
Step 4
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.
Step 5
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.
Step 6
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 Guides
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 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: 60°C - It's Pink
65°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.

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

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