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Introduction

Three or six bird roasts are quite simply outstanding seasonal roasts, with the complexity of several different textures and flavours to provide luxury eating.

Method

  1. Take the stuffed birds from the fridge an hour or so before roasting to come up to room temperature, remember to keep the weight from the label.
  2. Place the joint on a roasting tray then rub the exterior generously with some melted butter and sea salt being careful not to damage the skin.
  3. Pre heat oven to 220°C then place 3 or 6 bird roast in centre of your oven and roast for 25 minutes until golden brown.
  4. Reduce the heat to 165°C and carry on cooking 20 minutes for every 500g, basting the roast from time to time with the juices from the tray. If the colour is getting too dark simply cover with some tinfoil to protect the roast.
  5. A core temperature of 68°C is ideal if using a thermometer. Leave to rest in a warm place for 30 minutes or so to relax before carving.
  6. Great served with homemade bread sauce, rich poultry gravy and all the seasonal Christmas veg.