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
Place the joint in a roasting tray.
Preheat your oven to 210°C for fan assisted or 220°C for ovens
without a fan.
Place the 3 bird roast in centre of your oven and roast for 25
minutes until golden brown.
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.
Leave to rest in a warm place for 30 minutes to relax the meat