Christmas

Our Christmas Menu is full of a range of delicious specialty options to make your day easy and scrumptious, (pre-orders close 4th December).

Remove turkey from the refrigerator and allow to sit out at room temperature for at 30-60mins before it goes in the oven
Don't skip the seasoning
Drumsticks and thighs take longer to cook, and since the back of the oven is hotter, position the turkey, so its legs are closer to the back
Use a meat thermometer - insert the thermometer probe into the thickest part of the thigh, away from the bone. Take the turkey out of the oven when the thigh meat reaches at least 73 degrees Celcius
After the turkey comes out of the oven, cover it loosely with foil and allow it to rest for 30 minutes. Resting is actually the final phase of roasting: the internal temperature will continue to rise and the juices retreat from the surface, settling back into every part of the meat.

Australian Pork recommends a few simple steps for the perfect pork roast with the crispiest crackling: heat, oil and salt.

One of the most important things to remember, is to get the rind as dry as possible before the cooking process.

Leave the roast uncovered in the fridge for 1 hour, or ideally overnight. This process further dries the rind and aids the crackling process.
When you’re ready to cook, put your pork on a wire rack in the sink and pour a jug of boiling water over the rind. Pat dry thoroughly with paper towel.
Rub the roast with 1 tablespoon of vegetable oil and half a tablespoon of salt (more if you like salty crackling), making sure the oil and salt penetrate the scores.
Place the roast on a wire rack inside a baking tray and cook at 240°C (max 250°C conventional) until the rind crackles, up to 50 minutes. If the roast is over 2kg, take 10 minutes off this initial crackling time.
Turn the oven down to 180°C and cook for 30-35 minutes per kg, depending on how well you like your roast cooked.
Once cooked, let the roast rest for 10 minutes before slicing.

Australian Lamb recommends this quick and easy step-by-step guide to cook the perfect lamb roast.

Take lamb out of the fridge about 15 minutes before cooking.
Pop it in a roasting dish close in size to your cut.
Baste with oil, garlic and herb mixture of your choice. Continue to baste the roast throughout cooking
Check if the lamb has been cooked through using a thermometer. Alternatively use this cooking conversion chart to find the ideal cooking time based on the size of your lamb roast.
Cover roast loosely with foil and rest for 10–15 minutes before carving. This gives the juices a chance to redistribute through the meat, making it moist and tender. When carving, carve parallel to the length of the lamb.

Australian Beef has this on roasting beef to perfection

Australian Pork has step-by-step instructions on how to prep, glaze and carve your holiday ham...and a collection of scrummy glaze recipes too!