Call us on:

01743 741672

How to cook your free range Brisbourne Goose...

How to cook your Brisbourne Geese goose

read more here >

How to cook your free range Brisbourne turkey...

How to cook your Brisbourne Geese bronze turkey

read more here >

Cooking your Brisbourne Goose

Plan your fridge space effectively. Store raw goose and other raw food separately from cooked and ready-to-eat food. Keep covered and chilled on the bottom shelf of your fridge. Check that your fridge is below 5°C. Wash your hands after touching raw meat.

We recommend cooking stuffing in a separate roasting tin. The bird will cook more easily, and the cooking guidelines will be more accurate if it isn’t stuffed. To cook your stuffing inside the goose, you’ll need to extend the cooking time to ensure that everything is properly cooked.

Cover your goose with foil during cooking and uncover for the last 30 minutes to brown the skin.

Cooking your Brisbourne Geese gooseIt is very important to cook your goose at the right temperature and for the correct length of time. A general guide, in an oven pre-heated to 220°C (425°F, gas mark 7) for 35 minutes per kg.

Ovens vary and the only recommended way to be confident your goose is cooked is to always check:
• The goose is steaming hot throughout
• The meat juices must run clear
• Use a temperature/thermometer probe - you should ensure that the thickest part of the bird (between the breast and thigh) should reach 75°C for a minimum of 30 seconds.

Allow goose to rest for 20 minutes.

If you have frozen your goose at home, to work our roughly how long it will take to fully thaw your goose follow the guidelines below:
• In a fridge at 4°C (39°F), allow around 10-12 hours per kg.
­ • In a cool room (below 17.5°C, 64°F), allow approximately 3-4 hours per kg, or longer if the room is particularly cold.

Before cooking, make sure there aren't any ice crystals in the bird's cavity. Test the thicker parts of the goose with a fork to check if the meat feels frozen.

Enjoy!

Click here for Brisbourne giblet gravy cooking instructions >

Brisbourne Gees Shrewsbury Shropshire

Cooking your Brisbourne Bronze Turkey

Plan your fridge space effectively. Store raw turkey and other raw food separately from cooked and ready-to-eat food. Keep covered and chilled on the bottom shelf of your fridge. Check that your fridge is below 5°C. Wash your hands after touching raw meat.

We recommend cooking stuffing in a separate roasting tin. The bird will cook more easily, and the cooking guidelines will be more accurate if it isn’t stuffed. To cook your stuffing inside the turkey, you’ll need to extend the cooking time to ensure that everything is properly cooked.

Cooking your Brisbourne Geese bronze turkeyCover your turkey with foil during cooking and uncover for the last 30 minutes to brown the skin and baste regularly during cooking.

It is very important to cook your turkey at the right temperature and for the correct length of time. A general guide, in an oven pre-heated to 180°C (350°F, gas mark 4):
• Allow 45 minutes per kg plus 20 minutes for a turkey under 4.5kg
• Allow 40 minutes per kg for a turkey that’s between 4.5kg and 6.5kg
• Allow 35 minutes per kg for a turkey weighing more than 6.5kg

Ovens and turkeys themselves vary and the only recommended way to test your turkey is cooked is to always check:
• The turkey is steaming hot throughout
• There is no pink meat visible when you cut into the thickest part or pink meat juices
• The meat juices must run clear
• Use a temperature/thermometer probe - you should ensure that the thickest part of the bird (between the breast and thigh) should reach 75°C for a minimum of 30 seconds.

Allow turkey to rest for 20 minutes.

If you have frozen your turkey at home, to work our roughly how long it will take to fully thaw your turkey follow the guidelines below:
• In a fridge at 4°C (39°F), allow around 10-12 hours per kg.
• In a cool room (below 17.5°C, 64°F), allow approximately 3-4 hours per kg, or longer if the room is particularly cold.

Before cooking, make sure there aren't any ice crystals in the bird's cavity. Test the thicker parts of the turkey with a fork to check if the meat feels frozen.

Enjoy!

Click here for Brisbourne giblet gravy cooking instructions >

Brisbourne Gees Shrewsbury Shropshire

Cooking your Brisbourne Barn Reared Chicken

Plan your fridge space effectively. Store raw chicken and other raw food separately from cooked and ready-to-eat food. Keep covered and chilled on the bottom shelf of your fridge. Check that your fridge is below 5°C. Wash your hands after touching raw meat.

We recommend cooking stuffing in a separate roasting tin. The bird will cook more easily, and the cooking guidelines will be more accurate if it isn’t stuffed. To cook your stuffing inside the chicken, you’ll need to extend the cooking time to ensure that everything is properly cooked.

Cover your chicken with foil during cooking and uncover for the last 20 minutes to brown the skin and baste regularly during cooking.

Cooking your Brisbourne Geese bronze turkeyIt is very important to cook your chicken at the right temperature and for the correct length of time. A general guide, in an oven pre-heated to 180°C (350°F, gas mark 4) for 45 minutes per kg plus 20 minutes extra.

Ovens vary and the only recommended way to be confident your chicken is cooked is to always check:
• The chicken is steaming hot throughout
• There is no pink meat visible when you cut into the thickest part
• The meat juices must run clear
• Use a temperature/thermometer probe - you should ensure that the thickest part of the bird (between the breast and thigh) should reach 75°C for a minimum of 30 seconds.

Allow chicken to rest for 20 minutes.

If you have frozen your chicken at home, to work our roughly how long it will take to fully thaw your chicken follow the guidelines below:
• In a fridge at 4°C (39°F), allow around 10-12 hours per kg.
• In a cool room (below 17.5°C, 64°F), allow approximately 3-4 hours per kg, or longer if the room is particularly cold.

Before cooking, make sure there aren't any ice crystals in the bird's cavity. Test the thicker parts of the chicken with a fork to check if the meat feels frozen.

Enjoy!

Brisbourne Gees Shrewsbury Shropshire

Brisbourne giblet gravy

Place the giblets in 2.2 litres/4 pints of water. Bring to the boil and then simmer gently for approx 1 hour with the lid on. Strain and thicken the stock to make the gravy.

Brisbourne Gees Shrewsbury Shropshire

Food Standards Agency Advice

For full cooking and defrosting guidelines please refer to Food Standards Agency ‘Let’s Talk Turkey’ web page and/or NHS Healthy Christmas web page.