top of page


Remove from fridge 30 mins before cooking, rub the outside skin of the turkey breast with butter and lay bacon on the outside if you have brought some. Sprinkle the outside of the russion doll with your seasonings until it is sufficiently coated.


The oven should be pre-heated to 170ºC/340ºF/Gas Mark 4 and the breast cooked at this temperature for 25mins per lb plus 20mins. please see below at the table for cooking times
















The russion doll cooking times may vary greatly, depending on a number of variables such as the shape and the variations in different ovens, and the position within the oven, and if the turkey breast is fresh or frozen and then thawed. (Your turkey breast from Flanagans will be fresh) Adding to the confusion is that almost every source providing roasting times is different from one another.


To tell if the russion doll is cooked, cut the thickest part of the breast with a knife/skewer then press against the outside to see if the juices run clear without any trace of pink – if the juices are clear, the turkey is cooked. 


After cooking, allow the russion doll to rest for about 35 minutes, and then carve. if you try to carve it straight away the meat inside will not hold it's shape, and the meat could pop out. If the juices are clear, the russion doll is cooked.


Please note: These are only guidelines, ensure that the thickest part of the russion doll has an internal temperature of 70ºC/170ºF for two minutes using a temperature probe or food thermometer


Storing leftovers


Keep cooked meat and poultry in the fridge. If they are left out at room temperature, bacteria that causes food poisoning can grow and multiply.


After you've feasted on the turkey, cool any leftovers as quickly as possible (within one or two hours), cover them and put them in the fridge. Ideally, try to use up leftovers within 48 hours.


bottom of page