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Clare Barry's Turkey know-how

Written by: Clare Barry,

3 Bird Roast - Turducken

Preheat oven to 190C - 400F.

Place roast in a roasting pan and rub salt into the breast. Cover pan completely with tin foil, place in preheated oven and roast for three to four hours depending on the size:

Turducken - up to 4.5kg (10lbs) - 3 hours

Your Clare Barry cooking thermometer can also be used.

Allow the roast to rest in a warm oven (about 100c - 210F) for at

least 40 minutes before serving. This resting period is very

important as it allows most of the juices which have bubbled up to

the surface of the meat to seep back into it, and the meat itself

firms up to make it easier to carve. Some of these juices will

escape though and these should be poured into the gravy.

Whole Turkeys, Turduckens and Turkey Crown on the bones

All Clare Barry whole turkeys, 3 bird roasts and turkey crowns on the bone are supplied with cooking instructions and a pop up cooking timer to ensure that our premium products have every opportunity to achieve their full potential.

Roasting a Turkey Crown Roll

Listed below are roasting times that can be used as a general guideline. A shallow baking pan will yield the best results when roasting a turkey breast, allowing air to flow completely around the turkey breast.

Roasting Times for a Turkey Breast Cooked in a 325°F Conventional Oven
Weight	Cooking time	Stuffed
4lb/1.81kg	1½ hours	not generally applicable
11lb/5kg	4 ½ hours	5 ½ hours

How many will a turkey serve?

Size of bird	Portions
2kg (4lb 7oz)	4-5 people
2.5kg (5lb 8oz)	5-6 people
3kg (6lb 10oz)	6-7 people
3.5kg (7lb 11oz)	7-8 people
4kg (8lb 13oz)	8-9 people
4.5kg (9lb 15oz)	9-10 people
5kg (11lb 0oz)	10-11 people
5.5kg (12lb 2oz)	11-12 people
6kg (13lb 4oz)	12-13 people
6.5kg (14lb 5oz)	14-15 people
7kg (15lb 7oz)	15-16 people
7.5kg (16lb 9oz)	16-17 people