Christmas Made Easy

TURKEY

Free Range
Hormone and chemical free
RSPCA Approved Australian Turkey
Cooking time: 40 mins per 1kg
Place Turkey in a tray with 1 cup of water & 4 tablespoons olive oil & cover with foil. Place in a preheated oven at 180°C & cook for 40 mins per kilo (unseasoned) or 55 mins per kilo (seasoned). Baste in own juices every 20 mins for the last hour, remove foil 30 mins before completion to allow Turkey to brown. Cover with foil and leave the roast to rest for 10-20 mins before carving.
Turkey Breast Oven bake for 50 mins per kilo at 200°C for the first 30 mins then 175°C thereafter. When cooked, cover with foil and allow to rest for 10-20 mins before cutting the netting and carefully peeling off the net.

Christmas hams

Make Christmas unforgettable with our range of premium Australian hams, expertly cured and smoked to The Butcher Club’s unique recipe. Choose from our selection: -
With options to suit all budgets and gatherings, each ham is crafted for exceptional flavour, quality, and holiday enjoyment.
COOK TIME
The easiest way to cook a Christmas ham is to transfer into a hot oven & bake at 180ᵒC. The basic rule is 45 minutes per kilogram & an extra twenty minutes at the end.
FAQ: Can I eat the ham without cooking it? Answer: Yes, ham is already cooked and can be eaten as-is just like the ham you’d get sliced at the deli.

Pork

Female Pork
Hormone Free
100% Australian Pork
Cooked Temps
For pork well done is 77°C, medium 71°C and medium-rare 63 °C.
Cook times
Preparing your pork – Pat the skin dry with a paper towel, rub oil and salt into scored skin for crackling. 45 minutes per kilo. Place in hot oven, 220°C for 20 – 30 minutes then reduce temperature to 180°C for the remainder of cooking time. Rest for 5-10 minutes before carving.
Extra Crackling can be rubbed with oil and salt and placed in hot oven (220°C) or under grill until bubbling, golden and crisp. (Keep a close eye on it as it will burn quickly)

Lamb

Chicken

Sausages

Heat and Eat

Seafood