Description: Our Christmas turkeys promise the succulence and rich character required for a classic and memorable centrepiece. The birds are slowly reared on a natural diet of high quality, homegrown oats. Our turkeys are dry plucked by hand and allowed to hang for at least 10 days to produce a tender and succulent bird with a rich and meaty flavour.
We use native breed bronze turkeys for the ample quantities of both breast and dark meat, and we include the giblets for making a traditional gravy perfect for the Christmas table.
Cooking Instructions: Take your turkey out of the fridge about 30 minutes before preparing, to bring it up to room temperature. All our whole turkey comes with giblets. Remove these before cooking but don’t throw away – they make fantastic turkey stock.
Place the turkey in a roasting tin. For crispy, golden skin, brush all over with melted butter. Cover with a large sheet of foil and secure around the rim of the tin to trap in the steam and keep the bird moist. It’s now ready for the oven. Cook at a 180°C (160°C fan, gas mark 4) in a preheated oven for 35 minutes per kg. About 15 minutes before the end of its cooking time, remove the foil to help the skin crisp.
To test if a turkey is cooked, insert a small skewer into the thickest part of the thigh and see if the juices run clear. If there’s any pinkness, return to the oven and check every 15 minutes. Or if using a meat thermometer, the temperature needs to read 70°C when inserted into the thickest part of the meat.
It is very important to allow the meat to relax, stay tender and retain its juices. Cover with buttered aluminium foil and a tea towel, leave to rest for a minimum of 30 minutes up to the advised 1.5 hours. Don’t worry about the turkey going cold as it will stay warm enough when covered, and will still eat perfectly when served with piping hot gravy.
We have given you these cooking instructions as a guide only.