Welcome to Hostingley Farm Free Range

Hostingley Farm Free Range

Cooking and Recipes

How to cook your Hostingley Farm Fresh Free Range turkey and turkey crown

An oven ready Bronze Turkey can be recognised by the characteristic black feather stubs present in the skin, these are perfectly normal and will shrivel during cooking.

Storing your free range turkey

As soon as possible after purchase remove all packaging and the vacuum packed giblets from your turkey. Store them separately in the refrigerator avoiding contact with other food. The bird is best cooked within 2 to 3 days of purchase.

Roasting your free range turkey

For best results it is important not to over cook your turkey.
The following information is only an approximate guide. Oven temperatures vary greatly and serving quantities depend on individual appetites and 'leftover' requirements.

Oven Temperature 200 C /400 F Gas Mark 6

Turkey WeightServing QuantityApprox. Cooking Times
11 lb (5 kg)6 to 8 people2.5 hrs
13 lb (6 kg)8 to 10 people3 hrs
15 lb (7 kg)10 to 12 people3.5 hrs
17.5 lb (8 kg)14 to 16 people4 hrs
20+ lb (9 kg)18 to 22 people4.5 hrs

Remember when calculating turkey cooking times the purchase weight of your turkey includes the giblets.

Remove the turkey from the fridge approximately 2 hours before cooking to allow it to reach room temperature.

Preheat the oven to MAXIMUM temperature.

Prepare the bird by adding onions and fruit such as apples, oranges, lemons plus herbs of your choice, to the body cavity (first squeeze a little of the juice from the fruit on to the turkey and rub it into the skin). If you prefer to cook stuffing inside the bird this can be added to the neck cavity - please allow for the added weight of this when calculating cooking times.

Place the turkey in a roasting dish breast side down. Most of the fat deposits in a turkey are in the back, these will filter down into the breast during cooking. Smear the back with a little goose fat or butter and cover with strips of (un-smoked) streaky bacon. Loosely cover the BACK ONLY with foil to prevent this area cooking too quickly.

Place turkey in oven and IMMEDIATELY TURN OVEN TEMPERATURE DOWN to 200 C / 400 F (a little less if fan assisted) Gas Mark 6.

Check turkey at regular intervals during cooking (approximately every 30 minutes) and adjust oven temperature and timings accordingly, use this opportunity to baste the turkey.

For the last 30 minutes of cooking time remove foil and bacon strips (the bacon can be cut into small pieces and added to sprouts or other vegetables), turn the turkey over (breast side up), baste, season with salt and pepper and allow the skin to brown.

To test that your turkey is cooked insert a skewer into the inside of the thigh and the thick part of the breast. The juices should run clear, if there are any traces of 'pink' return to the oven for a little while longer and test again. 'Pop up' Turkey timers available at the farm can help with this process.

When cooked, remove the turkey from the oven, place on a warmed serving dish, cover loosely with foil and keep warm. Allow the turkey to 'rest' for approximately 30 minutes.

To make the perfect gravy remove the giblets from their vacuum packaging and gently simmer in approximately 2 pints / 1 litre of water for 1 hour, add to the turkey juices left in the roasting tin (fat removed), strain and thicken to taste using your own preferred methods.

All you need now is to carve, serve and ENJOY !!!

Roasting your free range turkey crown

A turkey crown is prepared and cooked in the same way as a whole turkey though it may take a little less time to cook. Place breast side down in a roasting dish and add onion, fruit and herbs into the hollow made by the breast bone, dot with goose fat or butter and cover with strips of streaky bacon and foil.

How to cook your Hostingley Farm Fresh Free Range goose

Storing your free range goose

As soon as possible after purchase remove all packaging and the vacuum packed giblets and fat from your goose. Store them separately in the refrigerator avoiding contact with other food. The bird is best cooked within 2 to 3 days of purchase.

Roasting your free range goose - For best results it is important not to over cook your goose

The following information is only an approximate guide. Oven temperatures vary greatly and serving quantities depend on individual appetites and 'leftover' requirements.

Oven Temperature 200 C / 400 F Gas Mark 6
Allow 15 minutes per 450 kg / 1lb plus 20 minutes.

Goose WeightServing QuantityApprox. Cooking Times
10 lb (4 kg)4 people2 to 3 hrs
11 lb (5kg)6 people3 hrs
12 lb (5.5 kg)6 to 8 people3 to 3.5 hrs
13 lb + (6 kg +)8 to 10 people3 hrs to 4 hrs

Remember when calculating goose cooking times the purchase weight of your goose includes the giblets and some fat.

Remove the goose from the fridge approximately 2 hours before cooking, to allow it to reach room temperature.

Preheat the oven to MAXIMUM temperate.

Prepare the bird by adding leaks or onions, fruit such as apples, oranges, lemons, plus herbs of your choice to the body cavity (first squeeze a little of the juice from the fruit on to the goose and rub it into the skin). If you prefer to cook stuffing inside the bird this can be added to the neck cavity - please allow for the added weight of this when calculating cooking times.

Prick the skin of the goose taking care not to pierce the flesh. Rub salt and pepper into the skin and brush with melted goose fat or butter, cover the breast and legs with strips of (un-smoked) streaky bacon. To prevent the legs over cooking they should also be wrapped in foil.

Place the goose breast side up on a trivet or rack in a deep sided roasting tin and cover loosely with foil.

Put the goose into the preheated oven and IMMEDIATELY TURN THE OVEN TEMPERATURE DOWN to 200 C / 400 F (a little less if fan assisted) Gas Mark 6.

After 1 hour remove the foil and baste the goose with the juices making sure that the skin is not burning. Pour off the surplus fat and save (use it to make great roast potatoes and vegetables). Replace all the foil and return the goose to the oven. Repeat this process at regular intervals (approximately every 30 minutes) and adjust oven temperature and timings accordingly.

For the last 30 minutes of cooking time remove the foil from the breast of the goose to allow the skin to brown. Baste and pour off any surplus fat.

To test that your goose is cooked insert a skewer into the inner thigh meat, the juices should run clear. If there are any traces of 'pink' in the juices return it to the oven for a little while longer and test again. 'Pop up' goose timers available at the farm when collecting your goose can help with this process.

When cooked remove your goose from the oven, place on a warmed serving dish, cover loosely with foil and keep warm. Allow the goose to 'rest' for approximately 30 minutes.

To make the perfect gravy, remove the giblets from their vacuum packaging and gently simmer in approximately 2 pints / 1 litre of water for 1 hour. Add this to the goose juices left in the roasting tin (fat removed), strain and thicken to taste using your own preferred methods.

All you need to do now is carve, serve and ENJOY !!!

Fruit sauce

Every one at Hostingly Farm loves their goose served with fruit sauce, made from apples or gooseberries. Simply simmer the prepared fruit with a little water and sugar, (how much depends on individual taste), puree and serve in a warm sauce boat.

Cooked to perfection

  • Free Range Christmas Goose, cooked to perfection
  • Free Range Christmas Turkey, cooked to perfection

Cooked to perfection

  • Free Range Christmas Goose, cooked to perfection
  • Free Range Christmas Goose, cooked to perfection
  • British Turkeys
  • British Goose Producers
  • Food Hygiene Rating 5
  • Mayor of Kirklees Local Food Hero Winner 2009-2010
  • Hostingley Farm Free Range
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