Thaw thoroughly in a cool room. See the table below for thawing/cooking times. Check the weight of your bird together with any stuffing against the left hand column then read off the correct thawing and cooking times. Take special care with large birds.

Remove giblets before cooking. Preferably DO NOT STUFF bird. Cook stuffing separately otherwise stuff neck area only.

Test if poultry is cooked with a skewer into the thickest part of the thigh - juices should run clear with no sign of red or pink - SERVE IMMEDIATELY.

Place any leftovers in the fridge (below 5ºC) within one and a half hours. Do not keep leftovers for more than 3 days.

Weight (lbs)

Weight (kgs)

Thawing Time

Total Cooking Time

6

2.7

24 hours

2 hours and 20 minutes

8

3.6

24 hours

3 hours and 45 minutes

10

4.5

24 hours

4 hours and 10 minutes

12

5.4

26 hours

4 hours and 30 minutes

14

6.2

30 hours

4 hours and 50 minutes

16

7.2

30 hours

5 hours and 10 minutes

18

8.0

32 hours

5 hours and 30 minutes

20

8.9

34 hours

5 hours and 45 minutes

22

9.8

36 hours

6 hours

24

10.7

38 hours

6 hours and 15 minutes

26

11.6

40 hours

6 hours and 30 minutes