Herb Fed Poultry GBP Monday through Friday ££ Shires Farm, York Road Easingwold, North Yorkshire YO61 3EH 01347 823 155 info@herbfed.co.uk

Cooking Guide

All our birds are farm fresh and suitable for freezing.

  • If frozen, defrost thoroughly in a fridge before cooking and use within 24 hours.
  • Do not wash raw poultry and always wash your hands after handling raw meat.
  • Keep poultry refrigerated below 4°C.
  • Do not reheat cooked poultry once cooled.

Chicken

Cook at 190oC / Gas Mark 5 for 18 minutes per lb (454g). 30 minutes before the end of the cooking time baste the bird with pan juices.
The chicken is cooked when the juices from deep in the thigh run clear when skewered. If the bird is still not cooked check every 10 minutes after the allocated cooking time.

Rest the Chicken for 15 minutes before carving.

Turkey

Remove the bird from the fridge the night before you intend to cook it to allow it to reach room temperature.
Cook at 180oC/ 170oC (fan)/ Gas Mark 4. Start the bird in the oven breast side down and about half way through the suggested cooking time below turn the bird over on to its back to brown the breast.
The bird is cooked when the juices from deep in the thigh run clear when skewered. If the juices are pink, return to the oven and check at 10 minute intervals.

After cooking allow the turkey to rest uncovered for at least 30 minutes before carving.

Suggested cooking times – should be used as a guideline only

KG lbs  Cooking Time
4 8.8 1hr 50
5 11 2hrs 10
6 13.2 2hrs 30
7 15.4 2hrs 50
8 17.6 3hrs 10
9-11 19.8 – 24.2 3hrs 15

Aga Oven
For a 2-door Aga, follow the cooking times using the top roasting oven only.
For a 4-door Aga, follow the cooking times using the top roasting oven for the first 30 minutes & then move to the baking oven for the remainder of the cooking.

Turkey Breast Joints

Remove the bird from the fridge the night before you intend to cook it to allow it to reach room temperature.
Cook at 180oC/ 170oC (fan)/ Gas Mark 4. Keep the bird right side up throughout cooking time. The bird is cooked when the juices from deep within the joint run clear when skewered. If the juices are pink, return to the oven and check at 10 minute intervals.

After cooking allow the turkey to rest uncovered for at least 30 minutes before carving.

Suggested cooking time – should be used as a guideline only

KG lbs Cooking Time
1 2.2 50mins
2 4.4 1hr 30mins
3 6.6 2hrs 15mins

Rooster

Cook at 190oC / gas mark 5 for 18 minutes per lb (454g), baste every 20minutes with pan juices. The rooster is cooked when the juices from deep in the thigh run clear when skewered. If the bird is still not cooked check every 10 minutes after the allocated cooking time.

Rest the Rooster for 15 minutes before carving.
All ovens vary so please use as guidance only.

Recent Recipes

Creamy Chicken and Pumpkin

Serves: 4

Peanut & Chicken Stew

Serves: 4

Malaysia (Ayam Percik – Barbecued Spiced Chicken)

Serves: 4-6 people
Need Help?

Many questions are answered in our FAQ's, if you still need futher assistance, email us at info@herbfed.co.uk or all us on 01845 501 168

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