John Cesters Poultry & Game Meat

Venison & Game Meat Melbourne

Cooking Instructions for a Turkey Fillet Roll

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  1. Pre-heat your oven to 170°Cturkey-fillet-roll-e1349751828129
  2. Rinse and wipe your fresh stuffed or plain turkey fillet roll dry with kitchen paper.
  3. Transfer the turkey roll to a baking tray and massage it with a simple marinade of 2 tbs olive oil, 30g melted butter, 1 cloves of fresh garlic roughly chopped, 3 sprigs of thyme, sea salt and pepper.
  4. Add a tub (or 2 depending on the size) of our fresh turkey stock to your baking tray as this will keep the turkey roll moist and succulent and assist with basting the turkey fillet roll during cooking.
  5. Place in your oven and loosely cover it with foil.
  6. A turkey fillet roll needs to cook for an 1hr for the first kilo then 40mins per kilo thereafter. For example a 2kg turkey roll will take approximately 1hr and 40mins to cook.
  7. Remove the foil completely from your turkey roll for the final 30 mins to brown it.
  8. If unsure, your turkey roll is cooked when juices run clear after being pierced in the thickest part of the roll with a skewer.
  9. Allow your turkey roll to rest in a warm place for approximately 15minutes before carving. This will ensure that the juices have settled and will make the meat very succulent.
  10. While your turkey roll is resting, strain the juices from the baking tray to remove any garlic and thyme from the marinade and place 1 cup of those baking juices in a saucepan along with our homemade turkey gravy. Bring to the boil then simmer for 5 minutes. Serve it along with our homemade cranberry sauce.
  11. And remember, enjoy yourself! It’s all about friends and family during this festive season. We would love to see your turkey pics anytime! Send them to us or post them on our Facebook page! Merry Christmas, Merry Christmas.

Cooking Instructions for a Turducken

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  1. Pre-heat your oven to 170°Cturducken-cooked-1
  2. Rinse and wipe your turducken dry with kitchen paper.
  3. Transfer the turducken to a baking tray and massage it with a simple marinade of 2 tbs olive oil, 30g melted butter, 1 cloves of fresh garlic roughly chopped, 3 sprigs of thyme, sea salt and pepper.
  4. Add a tub (or 2 depending on the size) of our fresh turkey stock to your baking tray as this will keep the turducken moist and succulent and assist with basting the meat during cooking.
  5. Place in your oven and loosely cover it with foil.
  6. A turducken needs to cook for an 1hr for the first kilo then 40mins per kilo thereafter. For example a 2kg turducken roll will take approximately 1hr and 40mins to cook.
  7. Remove the foil completely from your meat for the final 30 mins to brown it.
  8. If unsure, when your meat is cooked when juices run clear after being pierced in the thickest part of the roll with a skewer.
  9. Allow your turducken to rest in a warm place for approximately 15minutes before carving. This will ensure that the juices have settled and will make the meat very succulent.
  10. While your meat is resting, strain the juices from the baking tray to remove any garlic and thyme from the marinade and place 1 cup of those baking juices in a saucepan along with our homemade turkey gravy. Bring to the boil then simmer for 5 minutes. Serve it along with our homemade cranberry sauce.
  11. And remember, enjoy yourself! It’s all about friends and family during this festive season. We would love to see your turkey pics anytime! Send them to us or post them on our Facebook page! Merry Christmas, Merry Christmas.

Cooking Instructions for a Turkey Buffet

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  1. Pre-heat oven to 170°C turkey_buffet__29958_1415326203_270_380
  2. Rinse and wipe your fresh free range Numurkah turkey buffet dry with kitchen paper.
  3. Transfer your turkey to a deep baking tray and massage your turkey buffet with a simple marinade of 4 tbs olive oil, 60g melted butter, 2 cloves of fresh garlic roughly chopped, 6 sprigs of thyme, sea salt and pepper.
  4. Add 2 tubs or our homemade turkey stock to the bottom of the baking tray. (This will keep your turkey moist and succulent as well as assist with basting juices and extending the gravy)
  5. Place your turkey in the oven covered loosely with foil to stop the skin from burning and drying out.
  6. You need to bake your turkey buffet for approximately 40min per kilo. For example a 4kg turkey will take approximately 2hr and 40 mins to cook.
  7. Remove your turkey every 20 – 40mins and baste it with the cooking juices that are in the bottom of the baking tray.
  8. Remove the foil completely from your turkey for the final 40 mins to brown the breast.
  9. If unsure, your turkey is cooked when juices run clear after being pierced in the breast with a skewer.
  10. Allow your turkey to rest in a warm place for approximately 15minutes before carving. This will ensure that the juices have settled and will make the meat very succulent.
  11. While your turkey is resting, strain the juices from the baking tray to remove any garlic and thyme from the marinade and place 1 cup of those baking juices in a saucepan along with our homemade turkey gravy. Bring to the boil then simmer for 5 minutes. Serve it along with our homemade cranberry sauce.
  12. And remember, enjoy yourself! It’s all about friends and family during this festive season. We would love to see your turkey pics anytime! Send them to us or post them on our Facebook page! Merry Christmas.

Leftover Turkey and Stuffing Stuffed Peppers

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Turn leftover turkey and stuffing into a healthy(ish) day-after dinner by stuffing them in bell peppers.

TOTAL TIME: PREP: LEVEL: EASY/ SERVES: 4
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INGREDIENTS

  • 1 large egg, beaten
  • 2 cup leftover turkey, shredded
  • 2 cup leftover stuffing
  • salt + pepper to taste
  • Freshly ground black pepper
  • 4 red and yellow bell peppers, hollowed out
  • 1 1/2 cup shredded mozzarella
  • Fresh parsley, for garnish

DIRECTIONS

  1. Preheat oven to 350 degrees F. In large bowl, combine beaten egg, turkey, and stuffing. Season with salt and pepper and mix together.
  2. Spoon mixture into bell peppers and top with mozzarella.
  3. Transfer peppers to baking dish and bake until peppers are tender and cheese is melty, 25 to 30 minutes. Garnish with parsley.

(Delish.com, 2014)

Quail And Smoked Sausage Christmas Gumbo

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This is a great way to enjoy quail. The gumbo can be served either with a whole quail in each bowl or with the meat removed from the bones and shredded. Either way, it is delicious!

INGREDIENTS

  • 3/4 cup vegetable oil
  • 1 cup bleached all-purpose flourQuail and Smoked Sausage Christmas Gumbo
  • 2 cups chopped yellow onions
  • 1 cup seeded and chopped green bell peppers
  • 1/2 cup chopped celery
  • 1 teaspoon salt
  • 1 teaspoon cayenne
  • 3 bay leaves
  • 8 quails
  • 2 teaspoons minced garlic
  • 10 cups Chicken Stock
  • 450 g smoked sausage, cut crosswise into 1/4-inch-thick slices
  • 1/2 cup chopped green onions (scallions), green parts only
  • 2 tablespoons finely chopped fresh parsley leaves

DIRECTIONS

  • Combine the oil and flour in a large nonstick saucepan over medium heat. Cook, stirring constantly, until the roux mixture is dark brown, the color of chocolate, 30 to 35 minutes.
  • Add the onions, peppers, celery, salt, cayenne, and bay leaves. Cook the vegetables, stirring often, until they are soft and tender, about 10 minutes.
  • In a medium size saute pan, brown the quail on all sides. Add the quail and the garlic to the pot. Add the stock and sausage. Bring the mixture to a boil, then reduce the heat to medium-low, and simmer, uncovered, until the quail are very tender, about 1 1/2 to 2 hours.
  • Skim off any fat that rises to the surface of the gumbo and discard. Remove the bay leaves. Stir in the green onions and parsley. Serve immediately with steamed white rice.

(Emerils.com, 2012)