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Your bird will be fresh and not frozen. Once you get home, remove all of the packaging and store the bird and giblets in the coolest part of the fridge (usually the lowest shelf).

Before cooking, remove the bird from the fridge for a couple of hours so that it is at room temperature. Weigh the bird to calculate the cooking time. We recommend cooking stuffing separately. Spread butter on the breast and legs and season with salt and pepper. With goose, cover the lower part of the legs with foil for the last half hour of cooking.
Once cooked, remove from the oven and cover with foil and a tea towel to rest. The bird can rest for up to one hour so this gives plenty of time to cook accompanying vegetables.

All ovens vary and although we give recommendations for timings, the best way to check is with a meat thermometer. The thigh meat should read 75°C/170° and the breast meat 70°C/160°F.
A quick way to check is to prick the thickest part of the leg with a skewer and the juices should run clear.