Cooking Your Christmas Turkey or Goose


Turkey

Turkey



Allowed to roam free on the fields of a beautiful Worcestershire farm, every full-flavoured Fortnum’s bird enjoys a natural, locally-grown diet, before being wax-plucked, hand-finished and hung to mature for a minimum of eight days. Here's how to cook yours perfectly:


1

Remove all packaging from your turkey – including the giblets – and store in your refrigerator. When preparing to cook, take your turkey from the refrigerator, remove the trussing band, and leave the bird to stand for a couple of hours.

2

Prepare your seasoning - we find a peeled onion, a halved lemon and a cored apple work best in the main body, with traditional stuffing or sausage meat reserved for the neck. Sauté your giblets in butter, before chopping and adding them to your stuffing.

3

Next, coat your turkey over and under the skin with plenty of softened butter, then sprinkle inside and out with salt and pepper and place the bird breast-down in a roasting tin. Why breast down? Because white meat cooks faster than dark meat, and because it allows the fat in the bird to run into the breast, keeping the meat moist and tender.

4

Cooking times will vary according to the weight of the turkey and your oven type, but as a guide we recommend pre-heating your oven to 190ºC, 375ºF, Gas 5, and cooking for roughly 25 minutes per kg.

5

Half an hour before full cooking time, turn the turkey breast-side up to brown and crisp the skin. Your turkey is done when the juices run clear, when tested with a fork under the thigh.

6

After cooking, stand for an hour’s covered rest in a warm place – the turkey not you – and prepare to carve, serve and enjoy!

Goose

Goose



Naturally grown and fed a home-grown, single grain cereal-based diet, all our full-flavoured and tender geese are traditionally-reared and given the freedom of a beautiful, grassy farm from spring until December. Here's how to cook yours perfectly:


1

First, remove all packaging from your goose – including the giblets, which will also arrive vacuum-packed – and store in your refrigerator.

2

When you are preparing to cook, take your goose from the refrigerator, remove the trussing band, and leave it to stand for a couple of hours.

3

Stuffing the cavity will actually hinder the cooking of the goose so instead, we recommend putting an apple, peeled onion and the provided herbs inside the bird as aromats.

4

Next, sprinkle the goose generously with salt and pepper both inside and out. Prick the fat gland beneath the wing of the goose and at the ‘parson’s nose’ at the very rear of the bird – this will release the fat during cooking and ensure the meat is tender and moist. The legs may be covered in foil at this stage to prevent burning.

5

Place the goose on a roasting rack inside a deep roasting pan and into a pre-heated oven at 190ºC, 375ºF, Gas 5. Cooking time will vary greatly depending on your oven and the size of your bird, but as a general rule, we recommend cooking for approximately 30 minutes per kg.

6

When the cooking time is up, cover your goose with foil, leave it to rest for 20 minutes so the bird retains more of its succulence, then carve. Delicious!