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How to cook your free range Brisbourne Goose...

How to cook your Brisbourne Geese goose

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How to cook your free range Brisbourne turkey...

How to cook your Brisbourne Geese bronze turkey

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Cooking your Brisbourne goose

Remove the giblets and any body cavity fat and store separately from the goose, all in the fridge.

Frozen birds must be allowed to thaw thoroughly before cooking, slowly over 24-48 hours.

Allow 15 minutes per 450g/1lb plus 20 minutes.
Approximate timing: 4.50kg/10lb = 3 hours, 5.40kg/12lb = 3.5 hours.
Oven temperature 200ºC/400ºF/Gas mark 6/Aga top right hand oven, this is a guide only as all ovens vary.

Prick the skin, rub salt and pepper over the skin.

Stuff the goose with your favourite stuffing, or as an alternative fill the body cavity with chopped apple, green leek tops and herbs of your choice and cook the stuffing separately in a dish.

Cooking your Brisbourne Geese gooseTo prevent burning wrap legs in a double layer of foil or one layer and also cover with some of the fat. Place the goose on a trivet or rack in the meat tin breast side up.

Cover meat tin with foil and place in pre-heated oven. After the first hour baste the goose and make sure the legs are still covered and that the skin is not burning. Pour off surplus fat into a container. You can now use some of this surplus fat to roast your potatoes.

For the last half to threequarters of an hour uncover the breast to brown and baste again, pouring off the surplus fat.

When cooked, lift the goose on to a carving dish to rest for approximately 20 minutes before carving. Cover loosely with foil. Enjoy!

Click here for Brisbourne giblet gravy cooking instructions >

Brisbourne Gees Shrewsbury Shropshire

Cooking your Brisbourne bronze turkey

Ensure you have pre-heated your oven to 180ºC, gas mark 4 or 350ºF. If you are going to stuff your turkey remember not to pack it too tightly as the stuffing will expand during cooking and to secure the neck flap under the bird’s back with a small skewer. We prefer to cook our stuffing separately.

Lay the turkey on its back in the centre of your roasting tin. Rub it generously all over with butter, making sure the thigh bones are particularly well covered, then season the bird all over with salt and pepper and cover the turkey with foil.

Place the roasting tin on a low shelf in the oven and cook for the calculated length of time. Turkey requires long, slow cooking to ensure that the meat is thoroughly cooked. Cooking time should be calculated according to the weight of the prepared turkey, this is particularly important if the body cavity of the turkey has been stuffed.

As a general guide, for a turkey under 4.5kg allow 20 minutes per 450g/1lb plus 20 minutes; for one weighing between 4.5-6.5kg 18 minutes per 450g/1lb; and for those over 6.5kg 15 minutes per 450g/1lb. Some ovens, such as fan assisted ovens might cook the turkey more quickly, this is a guide only.

Cooking your Brisbourne Geese bronze turkeyFor the last 30 minutes of cooking take the foil away from the bird to allow the skin to brown and crisp. The turkey will need basting during this time. Ovens and turkeys themselves vary and the only sure way of knowing if a bird is ready is by using the tests below.

To test if the bird is cooked, pierce the thickest part of the leg with a thin skewer: the juices running out of it should be golden and clear, and the same applies to any part of the bird tested – there should be no trace of pinkness in the juices. You can also give the leg a little tug, to make sure there is some give in it.

Remove the turkey from the roasting tin and transfer to a warm carving dish. Place your turkey in a warm place to ‘relax’ for 30 to 40 minutes before carving. 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.