Cooking and carving a Shropshire Bronze Cooked in less time than you think

The birds are mature and hung, so a Shropshire Bronze cooks more quickly than you might expect. Every bird comes with these instructions and a meat thermometer.

A whole roast Shropshire Bronze turkey on a white platter with rosemary

Step by step

How to cook the Shropshire Bronze range

Allow 2 hours to stand at room temperature before cooking.

A Shropshire Bronze is the most unique turkey and must be cooked as such. Please do follow my instructions, as it cooks like no other turkey.

David Cartwright

Pre-heat oven180°C
Fan160°C
AgaHot

Place in tin breast down
With 500ml of water and your favourite vegetables. Season with salt. Do not stuff: cook the stuffing separately. Do not use foil, so that you do not poach the meat.
Turn the bird over
Halfway through the proposed cooking time. Pierce through the skin between the legs and breast to allow the thighs to cook and the juices to run.
Monitor the temperature
By regularly putting the thermometer halfway through the thickest part of the meat.
Remove from the oven
As soon as the thermometer reaches 60°C, and leave it to rest.
To make the gravy
Skim off any excess fat from the stock. Mix in the caramelised bits from the bottom of the tin.
To make the crackling
Peel off the skin, lay it flat on a baking tray, season, and place in a hot oven for 10 to 15 minutes until crisp.

Crowns and breast roasts

Cooking the crown and the breast

Cook them as a whole bird, except for the changes below. Do not use foil.

The crown

Place in a tin breast up and do not turn the bird over, as you would at step 2.

The breast

Place in a tin skin side up, and use only 250ml of water.

Times by weight

Cooking time guide

Based on a standard oven. Timings are only a guide: use temperature as your only measure. Take it out of the fridge the evening before cooking.

Pre-heat oven180°C
Fan160°C
AgaHot

Whole birds and crowns
Measure	3kg	4kg	5kg	6kg	7-8kg	9-11kg
RoastingMay vary	1½ hours	1¾ hours	2 hours	2¼ hours	2¾ hours	3 hours
RestingMinimum	30 mins	30 mins	1 hour	1 hour	1 hour	1 hour

Breast roasts
Measure	1kg	1.5kg	2kg
RoastingMay vary	¾ hour	1 hour	1¼ hours
RestingMinimum	15 mins	15 mins	15 mins

Weights are approximate.

The meat thermometer

Know when it's done

Every bird comes with a meat thermometer, so you don't have to guess.

A meat thermometer pushed into the breast of a golden roast turkey

A meat thermometer in the thickest part of the thigh of a roast turkey

Push the thermometer deep into the middle of the thickest part of the breast meat.
If the temperature is not up to the required mark, remove the thermometer and continue to cook.
Test again in 5 to 10 minutes, and repeat until the temperature is reached.

Please note: because of our artisan process, our product is very safe, so the meat does not need to reach the same high temperatures as recommended for standard turkey.

How do you like it cooked?

Pink, perfect or overcooked

I personally take my turkey out when the meat is 55°C, rest it and eat it pink when it reaches 60°C.

David Cartwright

The temperature of the meat after standing for 30 minutes:

58°CIt's pink
60°CIt's perfect
70°CIt's overcooked

Carving

How to carve a Shropshire Bronze

David Cartwright's way of carving a Shropshire Bronze. All you need is a strong knife.

Wings off first
Hold the wing by the tip and cut it at the mid section. Then repeat on the other wing.
Legs off next
Hold the leg by the end. Cut through the skin between the leg and the body. Repeat on the other leg.
Breast meat off
Use the tip of the knife and cut along the breast bone, keeping the knife close to the bone, until the breast is removed.
Slice it all up
Slice the breast meat and carve the leg meat off the bone.
Enjoy!
Pour over reheated gravy juices from the bird. Allow time to soak up the juices before serving.