Three-Bird Roast with Sage and Onion Stuffing - 1.5kg

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 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.

After removing your Greendale joint from the packaging, pat dry and bring to room temperature and make a note of the weight from the label. Place the Roast in a roasting tin. Preheat your oven to 210°C for fan assisted or 220°C for ovens without a fan. Place the tin on the middle shelf of the oven and cook for 25 minutes until golden brown. Reduce the heat to 165°C for fan assisted or 175°C for ovens without a fan and continue cooking for a further 20 minutes for every 500g, 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. The joint should reach a core temperature of minimum 72°C. If the colour is getting too dark, cover the tray with foil to protect the roast. Leave to rest in a warm place for 30 minutes to relax the meat before carving.