Three Bird Roast – Forman & Field

Three Bird Roast

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Small – Duck (64%), Turkey (18%), Guinea Fowl (9%), Stuffing (9%)

Stuffing- sausage meat stuffing (Pork, Rice Flour, Salt, Potato Starch, Preservative E221 (SULPHITE), Onion Powder, Spice Extracts, Herb Extract, (CELERY), Dried Apple, Dried Cranberry, Five Spice)

Large – Turkey (64%), Duck (18%), Pheasant (9%)

Stuffing- (Pork (55%), Rice Flour, Salt, Potato Starch, Preservative E221 (SULPHITE), Onion Powder, Spice Extracts, Herb Extracts, CELERY, Dried Sage, Caramelised Onion, Brown Sugar, Red Onion)

See allergens in bold capitals

Cooking instructions

Remove all packaging, weigh and place the Three Bird Roast in a large roasting tin and season with salt & pepper. Leave to settle for at least an house at room temperature. Pre-heat oven to 180c/355F or gas mark 5 (160c for fan assisted ovens). Calculate cooking time allowing 50 minutes perk kg (e.g. a 2.5kg joint would take approximately 2 hours and 5 minutes & a 4.5kg joint would take approximately 3 hours and 45 minutes).  Loosely cover with aluminium 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 aluminium foil and continue to cook until the skin becomes crispy. Ensure that the centre of the roast is piping hot and the juices run clear. A minimum core temperature of 75c is recommended. Allow the roast to rest for 15 minutes before carving. Please not these are guidelines and ovens may vary. Always ensure the centre of the joint is piping hot before serving.

Additional information

Once defrosted use within minimum 5 days. Dispatched frozen, can be frozen on receipt if not fully thawed

Nutritional Information

Typical Values (Small) Per 100g
Energy 1254kj
Fat 26g
Saturates 7.5g
Carbohydrates 1.8g
Sugars 1.3g
Protein 16g
Salt 0.22g
Typical Values (Large) Per 100g
Energy 561kj
Fat 5.2g
Saturates 1.7g
Carbohydrates 0.8g
Sugars 0.1g
Protein 21g
Salt 0.26g

Adlington have long traditions of supplying the finest quality poultry, renowned for both their flavour and excellence, trust us we’ve been buying our award winning Label Anglais chicken from them for years!

Small (minimum 2.5kg)- A duck stuffed with turkey, stuffed with guinea fowl with a spiced apple & cranberry sausage meat filling, prepared by hand at Adlington Farm.

Large (minimum 5.5kg)- A turkey stuffed with duck, stuffed with pheasant with a sage & caramelised onion sausage meat stuffing, prepared by hand at Adlington Farm.

May contain lead shot

Carving instructions-

  1. Let the product ‘rest’ for between 20 and 30 minutes out of the oven, away from any heat with tin foil lightly draped over it.
  2. Take a sharp thin bladed knife with a blade length of roughly 20cm
  3. Ensure it is nice and sharp, either by using a stand alone sharpener or a steel.
  4. Stand over the product and look directly down onto it. Use a carving fork in your ‘non-knife’ hand to hold the joint, and with the other, carve straight lines vertically through the breast meat and onto the plate.
  5. You now have the idea… you are carving like a pro and you have earned that glass of wine!