Description
THE BIRDS
Turkey — The outer layer. Ours comes from a small farm in Essex, where the birds are slowly grown to develop a good natural layer of fat. That fat keeps the breast moist during a longer roast and gives the turkey a depth of flavour that fast-grown birds can’t match.
Chicken — The middle layer. Lean, delicate, and a clean counterpoint to the richness of the duck inside it. Our high-welfare barn-reared Yorkshire chicken breast, prepared in our own butchery.
Duck — The centre. The most flavourful of the three, with a natural richness that works through the whole joint as it roasts.
Sage & Onion Stuffing — Our own recipe, made in our farmhouse kitchen. Properly seasoned and herb-forward, it binds the three birds together and adds a classic festive note.
COOKING YOUR THREE BIRD ROAST
Take it out of the fridge at least two hours before cooking — a joint this size needs time to come fully to room temperature. Place in a roasting dish and season lightly all over. Cover loosely with foil.
Preheat your oven to 180°C / 160°C fan. Roast for 25 minutes per 500g, plus an additional 20 minutes. Remove the foil for the final 30 minutes to get colour on the outside.
Size Approximate total cooking time
3kg 2 hours 50 minutes
4kg 3 hours 40 minutes
Always confirm with a probe thermometer — 75°C at the thickest part of the joint before resting.
Rest for a minimum of 20 minutes loosely covered before carving. The joint needs time to settle — slice into it too early and you’ll lose the juices that keep every layer moist. Carve across the joint into even rounds. Note, due to the nature of the joint, the ends might not carry all three meats and stuffing.
WHAT TO SERVE WITH IT
Everything you’d serve with a traditional turkey — it just needs a table big enough. Proper roast potatoes, pigs in blankets, sage and onion stuffing alongside the joint, roasted parsnips and carrots. A good gravy made from the roasting juices, deglazed with a splash of white wine and a little chicken or turkey stock.
For cranberry sauce, reach for something with a little more depth than a standard jar — a cranberry and port sauce sits particularly well alongside the richness of the duck layer.
A NOTE ON ORDERING
Please add a note at checkout if your order is for Christmas delivery so we can ensure it arrives at the right time. For collection from one of our shops, please add a note at the checkout too.
STORAGE & DELIVERY
Delivered fresh in chilled packaging. Keep refrigerated and cook by use by on pack. Suitable for home freezing — freeze on day of delivery and defrost slowly in the fridge. A 3kg joint needs at least 24 hours to defrost; a 4kg needs 36 hours.
ALLERGENS
Contains: WHEAT, SULPHITES.
