Important Note: The instructions below are indicative. Cooking times may vary depending on the specific size of each bird and the calibration of your oven. We highly recommend keeping a close eye on your bird to ensure it is cooked to your specific preference.
1. Bird Preparation
Step 1: Bring to Room Temperature
Remove the bird from the fridge at least 1 hour before cooking. This allows the bird to reach room temperature, ensuring it cooks evenly and remains moist.
Step 2: Pre-heat
Pre-heat your oven to ~200°C for 15 minutes.
Step 3: Oven Setup
Take your bird (which has already been prepped, stuffed, and placed in a cooking bag with chicken stock) and place it inside a baking tray.
2. Cooking Times
Place the tray in the oven at 200°C. Refer to the table below for your specific bird:
| Bird Type | Approx. Time per Kg | Total Cooking Time |
|---|---|---|
| Guinea Fowl | 30 min/kg | 40 Minutes |
| Chicken | 30 min/kg | 80 Minutes |
| Capon | 30 min/kg | 90 Minutes |
| Turkey (Small) | 30 min/kg | 180 Minutes (3 Hours) |
| Turkey (Big) | 30 min/kg | 260 Minutes (4 Hours 20 Min) |
3. Crisping the Skin
Once the time above has elapsed:
- Take the bird out of the oven.
- Safety Warning: Carefully cut open the bag and remove the bird. Please handle with extreme care—the bag will contain very hot air and steam. Keep your face and hands away from the releasing vapor.
- Place the bird back directly into the cooking tray.
- Pour all the juices collected in the bag into your separate container of Chicken Jus (provided separately).
- Baste the bird with some of the Jus.
- Put the bird back into the oven (Grill setting) for another 15 minutes to color and crisp the skin.
4. Checking for Doneness
To ensure the bird is perfectly safe and cooked:
- Thermometer Method (Recommended): Insert a probe into the thickest part of the thigh. It should reach 76°C. Be careful not to touch the bone with the thermometer, as it will register hotter than the meat.
- Visual Method: Plunge a knife into the thigh joint. If the juices run clear (like water), the bird is cooked.
5. Resting
This is a crucial step. Remove the bird from the oven, cover it loosely with foil, and let it rest for 15 to 20 minutes (roughly the time it takes to serve your starters). This allows the juices to redistribute for a clearer carve.
Reheating Sides & Sauces
Side Dishes
The side dishes provided are oven-ready. The best approach is to reheat them while your bird is resting:
- Reduce the oven temperature to 180°C.
- Place all sides in the oven for approximately 30 minutes.
Alternative: You can also reheat vegetables in a pan on the stovetop. For a special finish, sauté them with some butter. For mashed potatoes, feel free to add extra butter or cream to reach your preferred consistency.
Gravy and Jus
Reheat your sauces in a saucepan on the stove.
- Too thin? Simmer in the pan for a few minutes to reduce.
- Too thick? Add a splash of hot water and simmer to loosen the consistency.
Truffle Options
If you have opted for the truffle experience:
- Aromatic Truffle Butter: Once the bird is cooked and is resting, baste the skin with the Truffle Butter (infused with chopped shallot, garlic, and thyme). This will add an incredible aroma and savory depth to your capon. You can also stir this butter into your warm Jus or incorporate it into your potatoes for a rich truffle finish.
- Fresh Truffle: Shave the truffle tableside while serving to transform your Christmas meal into a truly unique dining experience.
