Devon Organic Three Bird Roast, Previously Frozen

The ultimate Christmas centrepiece, this Three Bird Roast is sure to impress everyone around the table.

Our Devon Three Bird Roast combines three premium birds - succulent organic turkey, generously stuffed with tender organic chicken and rich organic duck. This indulgent trio is carefully wrapped in a lattice of unsmoked streaky bacon. 

Serve with all the trimmings for the perfect luxury Christmas dinner.

Turkey size guide

This is our recommendation: 

2.5kg - approx. servings 6

5kg - approx. servings 12

Good To Know

Ingredients & Nutritional's

Organic Free Range Turkey, Organic Chicken, Organic Duck, Unsmoked Streaky Bacon 95% Outdoor bred and reared organic pork Dry Cure (*Salt, Sugar, Preservatives (E250 (0.60%), *(E252 (0.40%)) *Denotes non-organic ingredients. See allergens in Bold.
Please note this is produced in an environment that contains gluten

How To Store

Please Note: If you plan to purchase a Three Bird Roast before December 18th, please remember to store it in the freezer until you’re ready to cook it. Properly freezing your three bird roast will ensure it stays fresh and flavourful for your Festive celebrations.

Remove the Three Bird Roast from its wrapping, Place it onto a wire rack, and sit the rack on a plate. Pop the plate into the bottom of the fridge, making sure you have allowed space around the bird for the air to circulate. It is really important to make sure your bird stays cold and dry and must be kept refrigerated below 3°C.

Thawing:
If your roast is frozen, planning for proper thawing is important to ensure even cooking and food safety. For best results, allow 24 hours of thawing time in the refrigerator for every 2.5 kg of meat. For this means you should allow approximately 2 to 3 days for the roast to thaw in the fridge fully.

Here are a few additional tips to ensure your roast thaws properly:

• Keep it in the original packaging while thawing to prevent any potential contamination or mess from leaking juices.
• Place the roast on a tray or in a shallow dish to catch any liquid that might escape as it defrosts.
• Ensure your refrigerator stays at or below 4°C

Avoid thawing the roast on the countertop at room temperature, as this can lead to uneven thawing.

 Our Farms & Suppliers 

Our Bronze turkeys are slow-grown and carefully reared on the Malseed family farm on lush Dartmoor pasture. The turkeys are reared using traditional farming methods and allowed to mature slowly over several months. They are fed on a healthy diet consisting of organic cereals and natural ingredients with no additives or growth promoters, then finished on local oats to provide an excellent taste and marbling. They even drink Dartmoor spring water! These organic turkeys are clever birds and need a lot of entertainment so are kept busy with toys to play with, as well as lots of pasture to stretch their legs and enjoy the fresh Devonshire air.

How To Cook  

We recommend:

Cooking Times for Three-Bird Roast

Here are the approximate roasting times for a three-bird roast at 180°C (350°F):

Cooking Steps

1. Preparation:

   • Preheat your oven to 180°C (350°F).
   • Remove the roast from the refrigerator about 30 minutes before cooking to bring it to room temperature.
   • Pat the three-bird roast dry with paper towels.
   • Rub the entire roast with butter or olive oil and season generously with salt, pepper, and herbs of your choice (e.g., thyme, rosemary, sage).
   • Optional Stuffing: If your roast is pre-stuffed, skip this step. If you're stuffing the roast, make sure to evenly distribute the stuffing inside the cavity between the birds.

2. Roasting:

   • Place the roast on a roasting rack in a large roasting pan.
   • If your roast has skin, consider covering the roast loosely with aluminium foil for the first half of the cooking time to prevent over-browning.
   • Roast the three-bird roast according to the times provided above, based on its weight.
     • For a 2.5 kg roast, cook for 2 to 2.5 hours.
     • For a 5 kg roast, cook for 3 to 3.5 hours.
   • Basting: Baste the roast every 30 minutes with the juices from the pan to keep it moist and flavorful.

3. Check Doneness:

   • About 30 minutes before the end of the cooking time, remove the foil to let the skin crisp up.
   • Insert a meat thermometer into the thickest part of the roast (avoiding bones) to check doneness. The internal temperature should reach 75°C (165°F) for it to be fully cooked.