Three or six bird roasts are quite simply outstanding seasonal roasts, with the complexity of several different textures and flavours to provide luxury eating.
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.
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.
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.
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.
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
Great served with homemade bread sauce, rich poultry gravy and
all the seasonal Christmas veg.