Royal roast (three bird roast)

For an impressive dish try Brian Turner's splendid three bird roast, ideal for festive feasting and so easy to carve!
By Brian Turner
Royal roast (three bird roast)
  • Rating:
  • Serves: 8-10
  • Cook Time:
  • Prep Time: 30 minutes plus 1 hr resting
  • Effort: medium



  • 6 kg oven-ready goose
  • 1.3 kg chicken, oven ready
  • 1 pheasant, oven ready
  • 1 kg pork sausage meat
  • 2 onions, chopped and fried until softened
  • 3 oranges, peeled and roughly chopped
  • 3 apples, roughly chopped
  • 1 clove garlic, crushed
  • 1 pinches black pepper
  • 1 bunches chives, chopped
  • 1 bunches tarragon, chopped


1. Ask the butcher to 'tunnel bone' all three birds completely removing all bones, which can then be used for making stock. Ask the butcher to keep the wing tips and leg ends on the goose. 2. Preheat the oven to 180ÂșC/gas 4. In a large bowl mix together the sausage meat, fried onion, orange, apple, garlic, salt and freshly ground pepper, chives and tarragon to form a stuffing mixture. 3. Remove the skin from the chicken and pheasant, but leave the skin on the goose. Place the chicken on top of the goose, then the pheasant on top of chicken, spreading the stuffing mix between the layers. 4. Bring the edges of the goose together, creating the natural shape of a bird and secure with butcher's twine. 5. Lightly season the three bird roast, place in a roasting tray, cover with foil and roast in the oven for 4 hours, removing the foil for the last 40 minutes of cooking. 6. Rest the roast for at least 1 hour before slicing.

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