KE LLY BR ON ZE
“Derek and Paul Kelly’s farms have won praise and awards from every corner, both for the quality of their turkeys and
the high standards of animal welfare they insist upon.
Fans include Nigella Lawson, Delia Smith, Jamie Oliver and John Torode.
All KellyBronze turkeys are bred and raised using traditional farming methods. They roam freely in pastures, stubble
fields and woodland by day, and at night roost in open-sided pole barns, with deep straw and plenty of fresh air.
Their feed is based on locally grown cereals and vegetable protein, which means no additives, no drugs and no growth
promoters.”
C O OK I NG G U ID E L I NE S
1 Remove the bird from the fridge. Leave it to stand
at room temperature for two hours before cooking.
2 Place the turkey breast down in the roasting tin and
season the back of the bird with salt and pepper.
Most of the fat deposits are on the back of the bird
and they will percolate through the breast that will
then cook in its own juices.
3 Place a large peeled onion in the cavity for extra
flavour. We do not recommend stuffing the bird, but
to cook the stuffing separately.
4 We do not recommend using tin foil as you get a
steamed skin and not a crispy one.
5 Preheat the oven to 180°C (Gas Mark 4)* before
putting the turkey in the oven. If you have a
fan-assisted oven and cannot turn the fan off and
then reduce the temperature to 160°C. For
guideline cooking times, please see table.
6 Turn the turkey over (to brown the breast) 30
minutes before the end of cooking time. This is
easily done by holding the end of the drumsticks
with oven gloves (be careful of hot fat). Season the
breast of the bird with salt and pepper. Place back
in oven, after 15 minutes take bird from the oven
and check the temperature by inserting the
KellyBronze meat thermometer deep into the
thickest part of the breast. Repeat every 10 minutes
until correct temperature is reached.
7
To manually check, insert a skewer into the thigh
and when the juices run clear remove from the
oven. If the juices are pink place back in the oven
and keep checking at 10 minute intervals.
8
Allow to stand for 30-60 minutes before carving.
9
The stock that is produced from a KellyBronze
turkey is delicious. Simply skim the excess fat from
the top of stock and then scrape all the crispy bits
off the bottom of the roasting tin. Re-heat the stock
and then carve the meat into the stock before
serving.
GU ID EL I NE C O OKIN G TIME S
O V EN- READY W EIG HT
4kg
5kg
6kg
7-8kg
9-11kg
RO ASTING TIM E**
2 hours
2 hour 15 minutes
2 hours 30 minutes
3 hours
3 hours 15 minutes
*Please note that these are guidelines only and you
should always refer to your oven manual.
**Without tin foil and with stuffing in neck only.