Whole turkey
Cooking estimates are a starting point: ovens vary, so always check the bird is safely cooked before serving.
Storing and preparing your turkey
Remove all packaging as soon as possible after collecting your turkey and store it chilled, preferably at the bottom of your fridge. Remove the giblets and keep them separately in the fridge.
Before cooking, bring your turkey towards room temperature while you prepare the roasting tin and preheat the oven; do not leave raw poultry out for an extended period. If your turkey is trussed, it is best to remove the string before cooking. Avoid stuffing the main cavity, as this can prevent the turkey cooking evenly. Instead, you may like to place an apple or peeled onion inside.
Roasting your turkey
Place the giblets around the bird in the roasting tin — they help make the tastiest gravy! Season and place the bird breast-side down.
Preheat your oven to 180°C (160°C fan), Gas 4/5. For an Aga, use the closest equivalent temperature.
After an hour of cooking, carefully turn the bird onto its back to finish cooking and brown the breast.
Checking and resting
Take care not to overcook your turkey. Use a meat thermometer to check the thickest part of the bird, away from the bone. For food safety, aim for 70°C for 2 minutes or an equivalent safe time–temperature combination; cooking times are only a guide.
After removing your turkey from the oven, allow it to rest for 30–60 minutes, uncovered, before carving.
Approximate cooking times
Our whole turkeys are sold in 5–6kg, 7–8kg and 9–10kg ranges. Check the actual weight on your bird.
| Weight | Approximate time |
|---|---|
| 5kg | 2–2½ hrs |
| 6kg | 2¼–2½ hrs |
| 7kg | 2½–2¾ hrs |
| 8kg | 2¾–3 hrs |
| 9kg | 3–3¼ hrs |
| 10kg | Confirm 10kg time with Frederick's |
For larger birds, check every 15 minutes after three hours.
Turkey crown
Our crowns are sold in 3–4kg and 4–5kg ranges. Check the actual weight on your crown; shape and thickness can affect cooking, so always use a thermometer.
Storing and preparing your crown
Remove all packaging as soon as possible after collection and keep your crown chilled, preferably at the bottom of your fridge. Keep it away from ready-to-eat foods.
If your crown is trussed, remove the string before cooking if appropriate for the cut.
Roasting your crown
Season and place the crown breast-side up in a roasting tin.
Preheat your oven to 180°C (160°C fan), Gas 4/5. For an Aga, use the closest equivalent temperature.
Checking and resting
Take care not to overcook your crown. Check the thickest part with a meat thermometer, avoiding the bone. For food safety, aim for 70°C for 2 minutes or an equivalent safe time–temperature combination; the timings are only a guide.
Once cooked, rest your crown for 30–60 minutes, uncovered, before carving.
Approximate cooking times
| Weight | Approximate time |
|---|---|
| 3kg | 1 hr 30 min |
| 4kg | 2 hrs |
| 5kg | 2–2½ hrs |
Whole goose
A traditional Christmas roast, with beautifully rich meat and plenty of fat for roast potatoes.
Storing and preparing your goose
Remove all packaging as soon as possible after collection. Keep the goose refrigerated, preferably at the bottom of your fridge, and keep any giblets separately chilled.
When ready to cook, season the goose with salt and pepper and place it uncovered on a rack in a deep roasting tin. The rack allows the fat to drain away as it cooks.
Roasting your goose
Preheat the oven to 180°C (160°C fan), Gas 4. For an Aga, use the closest equivalent temperature.
After approximately 30 minutes, carefully prick the skin beside each breast to help release the fat, taking care not to pierce the meat. Drain excess fat carefully during roasting. Save the goose fat for your roast potatoes!
Checking and resting
Take care not to overcook your goose. Check the thickest part with a meat thermometer, away from the bone. Aim for 70°C for 2 minutes or an equivalent safe time–temperature combination. Cooking times are a guide only.
Allow the goose to rest before carving so the juices can settle.
Approximate cooking time
| Weight | Approximate time |
|---|---|
| 6kg | 3 hrs 20–55 min |
Note: Our goose is sold at approximately 6kg. Cooking time is an estimate, not a guarantee; use a meat thermometer to check doneness.
For chilled leftovers, cool promptly, refrigerate within two hours and eat within 48 hours or freeze. Reheat until steaming hot throughout and only reheat once.