Three Bird Roast

Cooking instructions

Preheat oven to 190C. Place the 3 bird roast in roast in a pan and rub salt into the breast. Cover pan completely with tin foil and roast for 3 hours (Small 3-bird), 3.5 hours (Medium 3-bird), 4 hours (Large 3-bird). Do not overcook. Remove the tin foil the last 20 minutes of cooking to allow the skin to become golden and crispy. The meat is cooked when a skewer inserted in the side lets the juices run clear. Allow the bird to rest in a warm oven (about 100C) for at least 40 minutes before serving. The 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. To carve, place on a flat board and slice though as you would a loaf of bread using a good sharp knife. Carve into thick-ish slices. Serve with our Pommes Chateaux and Brussels Sprouts. This product will need 48 hours to thaw out from frozen.