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HOW TO TIME A KELLYBRONZE

A KELLYBRONZE WILL COOK IN HALF THE TIME BECAUSE OF THE EXTRA INTRAMUSCULAR FAT THAT IS NOT PRESENT IN A STANDARD BIRD

Step 1
1.
TAKE IT OUT THE FRIDGE
first thing in the morning, and let it come up to room temperature (this allows the meat to relax before going in the oven).
Step 2
2.
SWITCH ON YOUR OVEN
approx half an hour before you want to start cooking (don't put your turkey in until your over is up to temperature).
Step 3
3.
COOKING TIME
A KellyBronze will cook in half the time because of the extra intramuscular fat that is not present in a standard bird. (Please see guideline times below.)
Step 4
4.
ALL OVENS VARY (especially fan ovens)
To avoid over-cooking, use your KellyBronze Thermometer regularly from half way through our recommended cooking time (see below).
Step 5
5.
TRUST YOUR THERMOMETER
Take your turkey out of the oven as soon as the Thermometer reaches 60°C. The meat temperature will continue to climb to 65°C while resting.
Step 6
6.
ALLOW AT LEAST HALF HOUR FOR RESTING
Don't be tempted to cover it - it won't go cold - in fact it will continue to cook. Resting is important because it helps tenderise the meat.
Whole Birds (Based on cooking in a standard oven)
Weight Approximate Roasting Time
8-10lb 1½ hours
11-13lb 1¾ hours
14-16lb 2 hours
17-19lb 2¼ hours
20lb 2½ hours
How do you like yours?
If the temperature of the meat after standing for 30 mins is: 140°F - It's Pink
150°F - It's Perfect
160°F - It's Overcooked

All ovens vary so use and trust your thermometer from half way through cooking.

Thermometer

A KellyBronze will cook quicker because of the intramuscular fat that is not present in a standard bird. Remove the meat from the oven as soon as the needle hits 140°F and leave to stand for at least 30 mins

DON'T FORGET TO USE YOUR THERMOMETER