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Great recipes to cook at home for the whole family

Tasty, delicious and easy, search Farmer's Choice recipes and get inspiration on how to prepare our free-range cuts of meat and locally sourced fruit and vegetables. We have recipes from chefs and food writers including our Paleo food blogger - Jo Romero.

Christmas Cooking Times

Quick guide to cooking the prefect Christmas Roast.

Whole Turkey White (Adlington)

Allow your turkey to settle at room temperature for approximately 2 hours.
Pre-heat your oven to 180ºC/355ºF (or 160ºC for a fan assisted oven).
Place the turkey in a large roasting tin upside down.
This allows the juices to run into the breast of the turkey, keeping it moist.
There is no need to cover it with foil.

Times: 3.5Kg=105mins, 4.5kg=120mins, 5.5kg=135mins, 6.5kg=150mins, 7.5kg=165mins, 8.5kg=180mins, 9.5kg= 195mins

Half an hour before the end, turn the turkey over to allow the breast skin to brown and add more salt and pepper. Check the turkey every 10 mins until it reaches 72ºC or until the thigh juices run clear. Once cooked allow the turkey to rest for 15 to 60 mins.

Whole Turkey Bronze (Kelly's / New Forest)

Pre-heat oven to 180ºC (160ºC Fan assisted).
Place breast side down, add 500 ml water and your favourite vegetables. Season Well. DO NOT stuff - cook your stuffing separately. Place covered with foil, in oven, so that you don't steam the skin and poach the meat.

Times: 4kg = 105 mins, 5kg = 120 mins, 6kg = 135 mins, 7-8kg = 165 mins, 9-11kg = 180 mins

Turn the bird over half way through recommended cooking time, season again. Pierce right through the skin between the leg and breast to allow the juices to drain and the thighs to cook. Add more water if required.

Monitor temperature regularly, by putting the thermometer half way through the thickest part of the meat - all ovens vary. Take out of the oven as soon as the needle hits 60ºC and leave to stand for at least 30 mins.

Turkey Breast Joint

Remove all packaging, place in a large roasting tin and season with salt & pepper. Leave to settle for at least an hour at room temperature.
Calculate cooking time allowing 50 mins per kg (ie, 1.5kg joint would take approximately 1 hour 15 mins).
Pre-heat oven to 190ºC (375ºF or gas mark 5 (180ºC for fan assisted ovens).
Loosely cover with aluminium foil
Roast the turkey for the calculated time, basting occasionally with the pan juices.
20 minutes before the end, remove the aluminium foil and continue to cook until the skin becomes crispy.
Ensure that the centre of the joint is piping hot and that the juices run clear. A minimum core temperature of 75ºC is recommended.
Allow the joint to rest for 15 minutes before carving.

Turkey Crown Roast

See above but change change the cooking times for the Crown to 20 mins per kilo


Pre-heat the oven and then cover the goose with foil.
Cook for 10 mins at 240C/fan 220C/gas 9, then reduce to 190C/fan 170C/gas 5 and cook for 20 mins per kg for medium-rare, 32 mins per kg for more well-done, plus 30 mins resting.
Every 30 mins or so baste the bird with the pan juices, then pour off the fat through a sieve into large heatproof bowl. Put this fat aside to roast your spuds.

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