Decadent Three-Bird Roast
Indulge yourself and your guests in this delightful trio of turkey, duck, and chicken, thoughtfully layered for a hassle-free carving experience, resulting in a succulent centrepiece. Painstakingly prepared by hand and adorned with a layer of streaky bacon.
A single 3.0 kg boneless joint is perfect for serving six to eight people, simply add an additional 1/2 kg to accommodate two more portions.
Suggested Cooking Instructions:
Preheat the Oven:
Preheat your oven to 175°C (350°F).
Put the roast in a roasting pan, preferably on a rack to allow for even cooking.
Cooking times vary, but a general rule of thumb is about 20 minutes per 0.45 kilograms (450g). The internal temperature should reach at least 74°C (165°F) for poultry. Use a meat thermometer to check the temperature.
Basting with pan juices or melted butter can add extra flavour and moisture. Baste the roast every 30 minutes if desired.
Once the roast reaches the desired temperature, remove it from the oven and let it rest for about 15-20 minutes before carving. This allows the juices to redistribute, keeping the meat moist.
Carefully remove the twine and carve the roast into slices. Serve with your favourite side dishes.
Serve your three-bird roast slices on a platter, and enjoy your delicious creation!
Remember, these are general guidelines, and cooking times can vary. Always use a meat thermometer to ensure your roast is cooked to a safe temperature. Adjust the seasoning and herbs to your liking, and feel free to get creative with the flavors!