Festive Joyous Delight (Bundle A) - Cooked & Chilled serves 15 - 18 PAX
Bundle Feeds (15 - 18 PAX) and Includes
- Sous Vide Australian Steggles Turkey (6kg) - (95% cooked. 30 min to Brown the skin)
- ย Roasted Australian Ribeye Beef Beef (1.2kg) (Cooked and Chilled)
- Roasted Australian Rack of Lamb (900 - 1kg) (Cooked and Chilled)
- Turkey Sauce - 300g (Cooked and Chilled)
- FREE Cooler Bag
**Weights are before the meat is cooked.**
(All items are cooked and chilled at our central kitchen. Reheating is required)
This year we have chosen to sous vide the turkey. The reason for this is that the turkey skin can be browned at your house.ย
Turkey Reheating Advice
Our finishing instructions have been tested and recommended, but feel free to FIRE IT UP the way you want.
LEAVE IT โข Leave vacuum-sealed pouch out for at least 45-60mins prior to cooking to bring to room temperature. If contents of bags (juices and fats) are still hardened, leave it out longer.
PREHEAT IT โข Preheat oven to 220ยฐC on fan-forced. *If oven does not get that hot, amend to a longer finishing time with lower heat
PREPARE IT โข Open bag, remove Turkey, and carefully pat dry on both sides with a paper towel. Remove excess fats by scraping very gently with a spoon if necessary.Tip: Reserve juice and liquids from the bag for later use.
HEAT IT โขOnly when the oven is hot, on a tray, place the Turkey right side up, on the upper rack and allow it to cook for 30-45mins - until skin forms a crisp. *Each oven is different and timing till skin crisp will varyTip: Reduce reserved juice and liquids from the bag in a saucepan and slowly spoon into Gravy for added flavour.
EAT IT โข Once crisp has formed, allow it to rest for a couple of minutes, carve this Bird up, and youโre ready to go.
Beef and Lamb Reheating Advice
Kindly refer to the details in the pictures.