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Cooking The Perfect Christmas Bird
We recommend cooking your bird for 50 minutes per 1kg as a simple rule from room temperature (if cooking from chilled, allow slightly longer to cook). Using a good meat thermometer is key to making sure it is cooked correctly. Don't forget when planning your timings to have it ready an hour before you want to carve.
Method
1. Heat the oven to 180C (fan oven). Place the bird in a large tray and cover in foil, sealing the edges of the foil over the side of the tray. This stops the skin and meat drying out.
2. Remove the bird halfway through the cooking time and flip over onto its breast, allowing the breast to sit in the juices and prevent it from drying out. place the foil back over the bird and put the bird back in the oven for about 20 minutes, ensuring it doesn't stick to the pan, then turn back over again.
3. With 20 minutes left of the cooking time, remove the foil and place back in the oven. Use a meat thermometer in the breast to check if it is ready.
4.Remove from the oven, checking the temperature again in the middle of the breast to ensure it is cooked. Remove from the tray and place the foil back on top and allow to rest for up to an hour before carving.
5. Enjoy!
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