This is a raw product that must be cooked. Store below 3°C.

STORING AND PREPARATION :
Once you’ve received your turkey, we recommend removing the packaged giblets from inside the bag and refrigerating separately. Reseal the bag and leave your turkey in the fridge on a shelf by itself. We recommend removing the packaging 12-24 hours before cooking to let the meat breathe and ensure you get a crispy, golden skin.

Did you know: After dry plucking, some small black feather quills can remain visible in the skin of the bird. This is perfectly normal, the tips are harmless and will disintegrate on cooking. They are a characteristic part of the bronze turkey.

COOKING:
Note the weight on the label to calculate exact cooking times. We deliver all of our Whole Turkeys and Turkey Crowns with a pop-up turkey timer. Place this into the deepest part of the breast before cooking and it will pop-up when the meat reaches the correct internal temperature.

If you’re concerned that your turkey skin is browning too quickly, we suggest covering it in foil for the initial cook (and then removing this for the final half an hour in the oven).

Calculating your cooking time: Allow 2 hours for a 4kg turkey, then add 20 minutes per extra kilo.

Cooking times may vary depending on your oven. Always check internal temperature (75 °C in the thigh & 72 °C in the breast). The timings below are for a 4kg turkey:

1. A few hours before cooking, get the turkey out of the fridge, push your turkey timer into the side of the thickest part of the breast. Place the turkey breast side down on your roasting dish, taking care that you can still see the pop-up timer, and let the bird reach room temperature. Season generously with salt and cracked black pepper.
2. Place your quartered onion and a handful of bay leaves inside the cavity of the turkey. This is the point where you could stuff the bird, but we recommend cooking your stuffing separately for a crispy finish.
3. Preheat your oven to 190°C/170°C fan/gas mark 5.
4. Roast your turkey, uncovered, for 2 hours. 30 minutes before the time is completed, remove the turkey from the oven and very carefully turn it over. At this point, lay your bacon over the breast, making sure you can still see the pop-up timer. Your timer will pop up when your turkey is cooked. If the timer has already popped up at this point, just cook the turkey until you’re happy with the colour of the bacon.
5. Once cooked, place on the kitchen side, covered loosely with foil and leave in a warm place for a minimum of 25 minutes – don't worry, it won’t go cold.
6. To carve, remove the pop-up timer and discard. Then remove the bacon and chop into delicious shards. Next, remove the legs – they should only need teasing away from the bird, where you just cut through the glassy skin and place on your serving platter. Next, cut large slices from the breast and put the wings to one side to finish.

RESTING:
Resting will allow the joint to relax and the juices to distribute evenly. We suggest resting your turkey in a deep roasting dish under foil and a tea towel for at least 25 minutes. Don’t worry, in a warm kitchen it will not go cold.

This product is only available on Christmas delivery dates between Friday 19th December and Wednesday 24th December.

While we do everything we can to make sure product information displayed on our website is correct, product recipes and ingredients are subject to change. This may affect nutrition, dietary, and allergen information. We recommend you always check the product label before use.

Country of origin: UK