One of our best-selling Christmas joints, this free-range turkey breast is stuffed with pork, sage and onion stuffing, then tied with bacon. The result is a succulent and easy-carving joint with a traditional, festive flavour.

Turkey (80%), Stuffing (16%) (Pork (55%), Water, Rice Flour, Salt, Starch (Potato), Preservative E221 (SODIUM SULPHITE), Dried Onion, Natural Flavourings, Red Onion (2%), Brown Sugar, Dried Sage (1%)), Dry Cured Bacon (4%) (Pork (96%), Salt, Sugar, Yeast Extract, Antioxidant (Sodium Ascorbate)).

For allergens see ingredients in BOLD.

We always recommend using a meat thermometer and keeping an eye on the internal temperature, removing when it reads 75°C.

1. Remove your turkey joint from the fridge for a short time before you want to cook it to bring it up to room temperature.
2. Preheat your oven to 200°C/180°C fan/gas mark 6.
3. Place the turkey into a roasting tray.
4. Roast the joint for 1 hr 20 mins - 1 hr 40 mins. If you have a meat thermometer, keep an eye on the internal temperature. Your bird will be cooked once the meat juices run clear from the thickest part of the bird.