Cooking Instructions

Delivered orders will arrive on 21st December. *REFRIGERATE IMMEDIATELY UNTIL COOKING* (CAN BE FROZEN).”

Tasty Tips from the Farmer’s Wife.

I prefer to use my fan assisted oven when cooking a turkey or a goose as the temperature is more consistent. But remember that you must allow for the temperature variations in different ovens i.e. AGAs, gas ovens, fan ovens / fan assisted ovens and conventional ovens.


Please note: No two ovens are the same. Temperatures will fluctuate so all suggested cooking times are approximate.

Safety First

Always handle hot roasting trays with care. Watch out for splashes of hot fat and always wear an apron and long thick oven gloves to protect yourself from burns. Handle carving knives with care too.

There’s no need to make it over complicated. Keep it simple for succulent and tasty results. Below is how I cook a whole unstuffed tasty bird.

  • Firstly ensure that you have the correct size roasting tray, that your bird fits in the tray - and that the tray fits in your oven!
  • If possible remove your tasty bird from its chilled environment a good few hours before you cook it and let it stand at room temperature.
  • If using a fan assisted oven, set the temperature to 200 degrees Celsius (220 degrees Celsius if you’re using a conventional oven).
  • Calculate your cooking time. Remember that there are 2.2lbs to a kg. Allow 20 minutes per lb plus 20 minutes (as you would a chicken). However: check your bird 20 minutes before the scheduled end time by pricking it with a skewer. If the juices are running clear it will not require the extra 20 minutes. Don’t overcook it and risk turning it into a dry old bird! Remember to also calculate time for your cooked bird to ‘rest’ at room temperature before carving.
  • Rub a small amount of unsalted butter into the skin OR brush lightly with good quality olive oil, then dust with a light sprinkling of salt. 
  • Place a small amount of water (about a centimetre deep) in the bottom of your roasting tray.  Stand the bird on a rack if you wish (although in my opinion this is not necessary for a turkey).
  • Put your tasty turkey in the oven (breast side up) and cook it at the initial temperature for 10 minutes. 
  • After 10 minutes turn the heat down to 160 degrees Celsius for fan assisted oven settings and 180 degrees Celsius for conventional ovens .  Continue to roast your bird at this lower heat for the remainder of the cooking time *although check your bird with a skewer (as described above) towards the end of its allotted cooking time.
  • If you suspect at any time that your bird is over browning cover it loosely with foil and continue to roast.  It may also be worth checking that your oven temperature has not increased somehow.
  • Once your tasty bird is in the oven place its giblets in a saucepan (remove any excess fat if evident) and cover  with water.  Add a bouquet garni bag (or your own bunch of tied mixed herbs).  Bring to the boil and simmer for 30 minutes.  Remove the giblets and the bouquet garni and discard.  The liquid left behind will form the basis of your tasty gravy! 
  • Once your bird is cooked remove it carefully onto a warm serving plate, cover and allow to ‘rest’.  In my opinion it needs to rest for at least 30 minutes covered in foil and wrapped in clean towels.  This allows the flavour to develop and makes a more succulent bird.
  • Carefully pour the liquid from the roasting tray into a gravy strainer to separate the fat. Once separated discard the fat (not down the sink!) and add the remaining meat juices to your pan of giblet stock. 
  • Bring to the boil and thicken to your liking with some chicken gravy granules (for added flavour) and some cornflower (try one teaspoon first, mixed with cold water to form a milky liquid) to achieve your desired thickness of gravy.  Don’t get carried away adding too many gravy granules or your gravy may become too salty!After your bird has ‘rested’ carve and serve immediately with potatoes roasted in Goose fat, seasonal vegetables and your own delicious tasty gravy.
  • The type of bird you’re cooking will have an impact on the length of its cooking time.  For example, half a tasty bird will cook proportionally faster than a whole bird, so check it more frequently (definitely within the last 30 minutes of the allotted cooking time) to see if the juices are running clear, an indication that it’s cooked.
  • A stuffed tasty bird is denser so is likely to take slightly longer to cook.  Again, check that the juices are running clear to ensure that it is properly cooked.  Allow a bit more cooking time.  Worst case scenario your tasty bird will ‘rest’ for longer which in my opinion is no bad thing (as long as it’s adequately wrapped to keep the heat in).
  • Remember that frequently checking your bird will let the heat out of your oven! Get someone to open and close the oven door for you so that less heat escapes when you’re checking it.

I prefer to use my fan assisted oven when cooking a Goose or Turkey as the temperature is more consistent. But remember that you must allow for the temperature variations in different ovens i.e. AGAs and different oven settings e.g. fan assisted and conventional oven settings.

Please note. No two ovens are the same. Temperatures will fluctuate so all suggested cooking times are approximate.

Safety First

Always handle hot roasting trays with care. Watch out for splashes of hot fat and always wear an apron and long thick oven gloves to protect yourself from burns. Handle carving knives with care too.

As with the Turkey there’s no need to make it over complicated. Keep it simple for succulent and tasty results. Below is how I cook a whole unstuffed tasty Goose.

Please note. No two ovens are the same. Temperatures will fluctuate so all suggested cooking times are approximate.

Safety First

  • Firstly ensure that you have the correct size roasting tray, that your Goose fits in the tray - and that the tray fits in your oven!
  • If possible remove your tasty Goose from its chilled environment a good few hours before you cook it and let it stand at room temperature.
  • If using a fan assisted oven set the temperature to 210 degrees Celsius.  (230 degrees Celsius if you’re using a conventional oven.  A slightly hotter oven than for turkey.
  • Calculate your cooking time. Remember that there are 2.2lbs to a kg.  Allow 15 minutes per lb plus 15 minutes. However: check your Goose 30 minutes before the scheduled end time by pricking it with a skewer.  If the juices are running clear it will not require the extra 15 minutes. Remember to also allow time for your cooked Goose to ‘rest’ at room temperature before carving. 
  • Prick your tasty Goose all over with a fork.  This will help the fat to drain during the cooking process.
  • Place the Goose on a large wire rack and carefully pour boiling water over it.  This loosens the skin from the fat and ensures that the cooked bird won’t be greasy.
  • Optional.  Cut a fresh lemon in half. Squeeze the juice of the lemon over your Goose, then rub the two halves all over the skin then discard the lemon.
  • Sprinkle some salt over the entire skin then rub it in a little with clean hands.
  • Stand your Goose on a wire rack in your roasting tray and place in your hot oven, breast side up for 15 minutes.  A rack is necessary so that the fat drains off.  A lot of fat comes out of a Goose during the cooking process.  You don’t want your tasty Goose swimming around in it! Many recipes suggest basting your Goose frequently.  This is not something I feel necessary to achieve a succulent and tasty Goose
  • After 15 minutes reduce the oven temperature to 160 degrees Celsius for fan assisted ovens and 180 degrees Celsius for conventional ovens and continue for the allotted cooking time.  *Remember to check your Goose regularly during the last 30 minutes of the cooking time.  If the juices run clear it is cooked!  The larger the carcass cavity the faster your tasty Goose will cook.  So check it frequently towards the end of the cooking time to avoid over cooking it.
  • If you suspect at any time that your Goose is over browning cover it loosely with foil and continue to roast.  It may also be worth checking that your oven temperature has not increased somehow!
  • Once your tasty Goose is in the oven place its giblets in a saucepan (remove any excess fat if evident) and cover  with water.  Add a bouquet garni bag (or your own bunch of tied mixed herbs).  Bring to the boil and simmer for 30 minutes.  Remove the giblets and the bouquet garni and discard.  The liquid left behind can form the basis of your tasty gravy! 
  • Once your Goose is cooked remove it carefully onto a warm serving plate, cover and allow to ‘rest’.  In my opinion it needs to rest for at least 30 minutes covered in foil and wrapped in clean towels.  This allows the flavour to develop and makes a more succulent bird.
  • Carefully pour the liquid from the roasting tray into a gravy strainer to separate the fat. Once separated discard the fat (not down the sink!) and add some of the remaining meat juices to your pan of giblet stock. 
  • Bring to the boil and thicken to your liking with some chicken gravy granules (for added flavour) and some cornflower (try one teaspoon first, mixed with cold water to form a milky liquid) to achieve your desired thickness of gravy.  Don’t get carried away adding too many gravy granules or your gravy may become too salty!
  • After your Goose has ‘rested’ carve and serve immediately with potatoes roasted in Goose fat, festive  vegetables and your own delicious tasty gravy.
  • Place the goose on a board and, using a long-bladed knife, cut through skin in an arc around the leg. Cut between the thigh and body - the leg will fall away, leaving the joint exposed.
  • Carve through joint to free the leg; separate into thigh and drumstick, or carve into slices.
  • To remove the wings from the goose, first locate and loosen the connecting joints by gently moving the wing bones around. Then, using a long-bladed knife, cut firmly through the  joints until the wings are separated from the body.
To serve the stuffing:
  • If the goose has been stuffed from the neck end, first cut a thick slice across the skin at the end to expose the stuffing. Then, using a large metal spoon, scoop it all out into a separate serving dish.
  • Carve both sides of the breast into fairly thick slices. Work from the front of the bird to begin with, keeping the knife blade close to the horizontal. Lift the slices by holding them between the knife and fork - this method avoids piercing the meat.
  • A stuffed Goose is denser so will take longer to cook.  Check that the juices are running clear to ensure that it is properly cooked.  Allow a bit more cooking time.  Worst case scenario your tasty bird will ‘rest’ for longer which in my opinion is no bad thing (as long as it’s adequately wrapped to keep the heat in).
  • The larger the Goose the larger the cavity.  So if it’s not stuffed remember that this is likely to reduce the cooking time.  Check it regularly within the last 30 minutes.
  • Remember that frequently checking your Goose will let the heat out of your oven! Get someone to open and close the oven door for you so that less heat escapes when you’re checking it.
  • In my opinion it is not necessary to baste your Goose during the cooking process.  If you however decide to, be very careful.   Hot fat can cause serious burns.  Not what you want over the festive season!

Storing your Tasty Bird

Refrigerate your Goose / Turkey as soon as possible after collecting / receiving it. Can be frozen.

Carving Made Easy!

  • Hold the leg by the end knuckle, cut close to the body and twist off
  • Carve this dark leg meat
  • Similarly remove the wing and cut in half
  • Slice the breast meat from one side
  • Repeat for the other side