Poultry

WHOLE TURKEYS

1. Preheat your oven and drizzle olive oil over the skin. Place your turkey in a baking dish and cover with foil.
2. Keep covered in foil for first half of cooking time. Remove foil and baste with the turkey juices every half an hour.
3. If you have a meat thermometer - check to ensure that the thickest part of the breast is reading 70ºC and if you have a whole turkey that’s stuffed, the stuffing should read at least 65ºC.
4. Depending on the size of your turkey, you’ll have to adjust the cooking times and temperatures slightly. See the table.
5. Once cooked - rest your turkey for 5 mins per kilo of meat.
6. Serve with rosemary roasted sweet potatoes, cranberry sauce and gravy.

BONELESS TURKEY BREAST ROLL

1. Remove the breast roll from its packaging, but keep in ovensafe netting. Rub olive oil over the skin and gently cover the top with foil.
2. Roast in a dish for 45 mins per kilo of meat on 180ºC - for example, a 2.5kg turkey roll would need about 1 hour and 52 mins. Cover with foil for half of the cooking time then remove foil, baste with turkey juices or melted butter, then cook uncovered for the remaining time. When done, rest for 20 mins before serving.
3. If you have a meat thermometer - check to ensure that the thickest part of the breast is reading 70ºC.
4. Smother in gravy and cranberry sauce and serve with parsnip and creamy nutmeg mash.

GREAT OCEAN DUCK

1. Preheat your oven to 220ºC.
2. Pat your duck dry with a paper towel (optional: stuff cavity with quartered apples and prunes).
3. Gently score the skin of your duck, ensuring you do not cut through the meat. This will allow the fat to render out during cooking. Rub the skin all over with salt, then seal the cavity with a skewer and put the duck in a dish with about 300ml of chicken broth.
4. Roast for about 35 mins, adding more liquid if it evaporates (you need liquid to prevent the duck drying out). Reduce the heat to 160ºC cook for a further 1 hours and 10 mins. If you have a meat thermometer, it should read at an internal temperature of 67ºC in the leg (ensure it’s not touching bone).
5. When it’s done, rest the duck for 15 - 20 mins.
6. Serve with duck fat roasted potatoes and a gravy made from the duck juices.

MINI BACON TURDUCKEN ROLL

Roast for 45 mins per kilo of meat on 180°C.

For example, a 3kg Turducken would need 2 hours 15 mins. You should not need to baste this piece as it is self-saucing from the bacon fat. If you have a meat thermometer, it should read somewhere between 67 - 70°C. Once cooked, rest for 20 mins.

Serve with simple green vegetables such as brussels sprouts or broccoli.

BONELESS ROLLED CHICKEN ROAST

Roast for 45 mins per kilo of meat on 180°C.

If you have a meat thermometer, it should read 70°C in the thickest part of the meat. Once cooked, rest for 20 mins.

CHICKEN BALLOTINE

Roast for approx. 1 hour in the oven at 180°C.

If you have a meat thermometer, it should read 70°C in the thickest part of the meat. Once cooked, rest for 20 mins.

WHOLE GOOSE

1. Preheat your oven to 220ºC.
2. Season the skin and cavity of your goose with your favourite flavours (e.g. herbs, citrus, salt).
3. Brown the skin of your goose in a heavy based fry pan or on the BBQ (optional) for a few mins. Place in a roasting dish, or close the BBQ lid, and bake for 10 - 15 mins. Then reduce heat to 170ºC and roast for a further 20 - 30 mins per kilo (depending on your preference for doneness), basting every 30 mins or so. If your goose is browning too fast at any point, cover with foil. If you have a meat thermometer, it should read somewhere between 67 - 70ºC.
4. Rest at least 30 mins before serving.
5. Serve with steamed potatoes and a gravy made from the goose juices.

Pork

PREPARING PORK CRACKLE

1. For amazing crackle, it’s important to give the pork skin plenty of time to dry out before cooking. For the best results, the day before your cook, pour boiling water over the skin of your pork to make it expand (make sure you only scald the skin, not the meat!).
2. Pat the skin dry, rub with salt and leave uncovered (or with a tea towel over it) on a plate in your fridge overnight.
3. On the day you are cooking, preheat your oven to 220ºC. Pat the skin dry again with paper towel and then drizzle olive oil on the skin and apply lots of salt. At the end of cooking time, appraise the crackle - if it hasn’t popped yet, put it under the griller for a couple of minutes and don’t take your eyes off it. All Cannings pork roasts come pre-scored unless otherwise requested.

PLAIN OR STUFFED PORK LOIN ROLL

1. For a 2kg pork loin, place in oven, uncovered on 220°C for 30 mins. After this, for a plain pork loin reduce the heat to 170°C for another 1 hour and 20 mins. If your pork loin is stuffed, add another 15 mins to cooking time. For roasts larger than 2kg, add 40 mins per kilo to cooking time. If you have a meat thermometer, aim for an internal temperature of 64°C in the thickest part of the meat.
2. Ensure you rest the meat at least 15 - 20 mins before serving.
3. Serve with cinnamon dusted roast apples and fennel slaw.
   
   

PLAIN OR STUFFED PORK BELLY ROLL

1. For a 2kg belly, place on a tray in the oven for 30 mins on 220ºC, and then turn down to 170ºC for a further 1 hour and 40 min. If your pork belly is stuffed, add another 30 mins to cooking time. For roasts larger than 2kg, add 40 mins per kilo to cooking time. If you have a meat thermometer, aim for an internal temperature of 70ºC in the thickest part of the meat.
2. Remove from oven and rest 15 - 20 mins before slicing.
3. Serve with a sweet condiment like a mango chutney and roasted chat potatoes with herbs and a mustard aioli.

PORK RACK (FOUR OR EIGHT POINTS)

1. Place in oven, uncovered on 220°C for 30 mins. Reduce the heat to 170°C. For a 4 point rack cook for an extra 20 mins. For an 8 point rack, add an extra hour. If you have a meat thermometer, aim for an internal temp of 64°C in the thickest part of the meat.
2. Rest 15 - 20 mins before serving.
3. Serve with crispy duck fat potatoes and a creamy mustard sauce.

Ham

WHOLE OR HALF LEG (BONE IN)

1. Preheat your oven or BBQ to 160ºC.
2. Glazing your ham: Cut through the ham skin - around the shank (you want to leave the skin on this part) then get your thumb under the skin and peel it off.
3. Once all the skin is removed, score the fat in a criss-cross pattern to about 5mm depth. Place the ham on a tray. Coat the fat with Cannings glaze over the top of the ham.
4. Bake in the oven, or the BBQ with the lid down, for 1 hour and 30 mins - brushing with extra glaze every half hour. When it’s done, allow it to cool for a few minutes then slice.
5. Serve with your favourite mustard and honey glazed baby carrots.

BONELESS MINI-HAM

1. Glazing your ham: Coat with ham glaze and lay thinly sliced orange, or pineapple over the top of the ham.
2. Bake in the oven, or the BBQ for 45 mins - 1hr on 160ºC with the lid down, brushing with extra glaze every 15 mins.
3. Be careful not to cook your ham for too long as you may dry it out. Cannings hams are already cooked and ready to eat. so you are just aiming to heat them through.

TIP: Only slice your ham as you use it. Whatever you do, don’t cover the ham in cling wrap. It won’t last as long. Your ham needs to breathe!

Lamb & Beef

14 DAY AGED LEG OF LAMB (BONE IN)

1. Preheat your oven to 180ºC and cook for 25 - 30 mins per 500g for medium rare lamb. For a 2.5kg leg of lamb this will be around 1 hour and 40 mins. If you prefer your lamb well done add another 40 or so mins to the cooking time. Baste a couple of times during cooking.
2. Tip: marinate your lamb overnight before cooking for extra flavour; lemon and fresh herbs pair beautifully with lamb!
3. If you have a meat thermometer, insert it into the middle of the biggest part of the roasting piece and follow the temperature guide above.
4. Serve with orange and mint jelly, crispy roast vegetables (try using tallow instead of butter/olive oil!) and gravy.

14 DAY AGED LAMB SHOULDER (BONE IN)

Lamb shoulder is best cooked low and slow.
Preheat your oven to 140ºC, then roast for 5 hours or more with your favourite flavours.
Pairs beautifully with flavours like garlic and rosemary!

Beef

PREMIUM BEEF EYE FILLET

1. Sear the fillet on all sides until browned evenly, then close the BBQ lid or move into the oven (preheated to 180ºC). If you have a meat thermometer, use that to determine when the fillet reaches your desired doneness (using the temperature guide above). If you don't have a meat thermometer, just bake for about 30 – 40 mins.
2. Rest for 10 mins before slicing.
3. Serve with red wine jus, crispy roast vegetables (try using tallow instead of butter/olive oil!) and wilted greens.

Salmon

WHOLE ORA KING SALMON (HEAD + TAIL ON)

1. Give the entire fish a rinse and pat dry with paper towels. If you want to add a bit of extra flavour, slice slits into the fish approximately 2cm deep and 7cm long vertically down the side of the fish - cut three or four of these on either side.
2. Rub some salt and pepper into the inside of the fish, then add your favourite herbs (dill goes beautifully with fish), and some thin slices of lemon. Once you have done this, stuff the slits with salt, pepper, and the herbs/lemon (do this to both sides) as well.
3. From here you can either BBQ or pop the salmon into your oven. For either of these methods, preheat to 170ºC and bake for 45 mins to 1 hour - if your salmon is extra large it may even take a little longer than this so don’t be afraid to check for doneness! For best results, baste and flip the fish every 15 minutes - this will make the skin nice and crispy and stop it from sticking to the grill or oven tray. We recommend basting with salted butter, but feel free to be creative and change it up!
4. If you have a meat thermometer, at the end of the cooking time it should read about 49°C for rare and 54°C for medium. Ora King Salmon is absolutely gorgeous when still a bit pink/rarer in the middle!
5. Rest for at least 10 mins before serving and you’re ready to go!

ORA KING SALMON FILLET

1. Season with salt and your favourite flavours, then oven bake (or BBQ) on 200C for about 20 mins.
   Also great in the air fryer, but most air fryers will not fit a whole side so you may need to cut into smaller pieces and reduce cooking time (in this case, start with 10 mins and then check for doneness and add more time as needed).