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Method

  1. Remember, after removing your joint from the packaging, pat dry and bring to room temperature (this should take about an hour if it's been in the fridge) and make a note of the weight from the label.
  2. Place the joint in a roasting tray.
  3. Preheat your oven to 210°C for fan assisted or 220°C for ovens without a fan.
  4. Place the 3 bird roast in centre of your oven and roast for 25 minutes until golden brown.
  5. Reduce the heat to 165°C for fan assisted or 175°C for ovens without a fan and continue cooking for a further 20 minutes for every 500g, basting the roast from time to time with the juices from the tray. The joint should reach a core temperature of minimum 72°C. If the colour is getting too dark, cover the tray with tinfoil to protect the roast.
  6. Leave to rest in a warm place for 30 minutes to relax the meat before carving.