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The proper old-school Christmas bird, from Russell and Angela at Woolley Park Farm in Bradford-on-Avon. Dry-plucked and stunning, with rich, dark meat and plenty of fat. Save every drop from the roasting tin for the best roast potatoes you'll ever make.
How to cook
Take it out of the fridge an hour before cooking. Prick the skin all over without piercing the meat, and season inside and out.
Roast on a rack in a deep tin at 200°C (180°C fan) for 30 minutes, then turn down to 180°C (160°C fan). Allow about 30 minutes per kg in total.
Pour off the fat every 30 to 40 minutes and keep it.
It's ready when the juices run clear and the thickest part of the thigh reaches 75°C. Rest for 30 minutes before carving.
The proper old-school Christmas bird, from Russell and Angela at Woolley Park Farm in Bradford-on-Avon. Dry-plucked and stunning, with rich, dark meat and plenty of fat. Save every drop from the roasting tin for the best roast potatoes you'll ever make.
How to cook
Take it out of the fridge an hour before cooking. Prick the skin all over without piercing the meat, and season inside and out.
Roast on a rack in a deep tin at 200°C (180°C fan) for 30 minutes, then turn down to 180°C (160°C fan). Allow about 30 minutes per kg in total.
Pour off the fat every 30 to 40 minutes and keep it.
It's ready when the juices run clear and the thickest part of the thigh reaches 75°C. Rest for 30 minutes before carving.