Three-Bird Roast with Chestnut, Cranberry and Apple Stuffing - 2.7kg

*PLEASE NOTE* This seasonal item is only available to pre-order for collection or delivery between 01/12/2018 and 31/12/2018 (exclusions apply). In the basket please choose the Pre-Order for Christmas options.

Greendale Turkeys are sourced either from our own farm in nearby Woodbury Salterton, or from the Slade family at Rosamondford Farm, a mile away from Greendale Farm Shop. The free-range Duck comes from a carefully chosen poultry supplier, Creedy Carver, based at Merrifield Farm in Crediton, Devon. The birds roam grassy fields and are fed a low-density diet free from GM ingredients, additives or antibiotics, which allows them to grow more slowly, reaching maturity at their own pace. The Pheasant is either shot on Greendale farmland or bought from a local supplier near Crediton, Devon.

Each bird in this impressive Roast has been boned, so that carving will be a doddle. The combined layers of different meats and stuffing make every slice look (and taste) amazing.

Preheat your oven to 190°C/350°F/Gas Mark 4. Place the Roast in a roasting tin, rub the outer Turkey layer with butter and cover with foil. Place the tin on the middle shelf of the hot oven and cook for 1 hour 20 minutes, then remove the foil and cook for a further 20-25 minutes, basting occasionally. As it cooks, the juices from each bird will run through the whole Roast, with each bird helping to cook the one inside. Check the roast is cooked through by testing whether the juices run clear when pierced right to the centre with a sharp knife or skewer. When cooked, remove the Roast from the oven and leave it to rest in a warm place for at least 15 minutes before carving.