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Three-Bird Roasts

£165.00

PLEASE NOTE: DELIVERY MONDAY 20TH - FRIDAY 24TH DECEMBER ONLY

 

ORDER BY 14TH DECEMBER 

 

If you’re feeling rather grand this Christmas, the Ginger Pig Three-Bird Roasts are the perfect feasting centrepiece. Each of the birds are de-boned expertly by our butchers and the inner two are removed of their skin. There is a layer of stuffing between each bird, and the whole glorious lot is rolled into an impressive (but easy-to-carve) roast. Full roasting instructions are featured in the Cooking Guide towards the back of this book.

 

See below for COOKING INSTRUCTIONS and MORE DETAILS for approximate serving sizes & stuffings of birds.

Availability

PLEASE NOTE: DELIVERY MONDAY 20TH TO FRIDAY 24TH OF DECEMBER ONLY

Any orders placed outside of these days & dates cannot be delivered.

Order by Friday 14th December. Please note delivery slots are limited and may run out sooner.

More Details

Turkey, Duck & Pheasant with Pork & Chestnut Stuffing (stuffing contains breadcrumbs), Serves 10-12

Goose, Chicken & Pheasant with Pork, Prune & Brandy Stuffing, Serves 8-10

Cooking Instructions

STEP 1:

Take out of the fridge at least 3 hours before it goes into the oven. It needs to come up to room temperature, otherwise it won’t cook evenly.


STEP 2 - TURKEY, DUCK & PHEASANT:

Using giant foil, make a big cross in the bottom of a roasting tray, place a wire rack inside and put the roast on top. Cover the breast with butter, salt and pepper. Pour a glass of wine or water into the tray, and then fold the foil around the roast in a loose ‘tent’.

The Bronze turkey is known for its thick, black feathers, which can leave a few stubble-quills after dry-plucking; these are completely harmless and will disappear during cooking.


STEP 2 - GOOSE, CHICKEN & PHEASANT:

With a small skewer, prick little holes over the surface of the skin, but not into the flesh. Place the roast on a rack over a baking tray and season with salt and pepper. You can add shallots or onions to the tray to roast in the fat if you like (advised - delicious).


STEP 3

Preheat the oven to 170°C. Cook the roast in the oven for 4 hours altogether, basting every 30 minutes or so. (Open up the foil on the turkey for the final 30 minutes of cooking to allow the skin to crisp up). To test for doneness, insert a meat thermometer into the middle and the reading should be 75°C. Allow the roast to rest for 30 minutes before carving.

Storage Advice

Please remove all wrapping and place your bird on a plate on the bottom shelf of your fridge away from cooked items so that air can circulate properly.

Shelf life with proper storage - 5 days - please see use by date on arrival.

Allergen Information

TURKEY, DUCK & PHEASANT: Pork & Chestnut Stuffing contains Cereals (gluten from wheat) and sulphites

GOOSE, CHICKEN & PHEASANT: Pork, Prune & Brandy Stuffing contains sulphites