• Our tried and tested method for cooking a succulent three bird roast:

    Preheat oven to 190°C / 375°F or gas mark 5 (180°c for fan assisted ovens)

    Calculate cooking time allowing 50 minutes per kg (e.g. a 2.5kg joint would take approximately 2 hours and 5 minutes & a 4.5 kg joint would take approximately 3 hours and 45 minutes)

    Remove all packaging, place in a large roasting tin and season with salt & pepper

    Loosely cover with silver foil and place in the middle of the oven

    Roast the joint for the calculated time, basting occasionally with the pan juices

    20 minutes before the end, remove the silver foil and continue to cook until the skin becomes crispy

    Ensure that the centre of the bird is piping hot and that the juices run clear

    A minimum core temperature of 72°C is recommended

    Allow the bird to rest for 15 minutes before carving