Our fresh barn British reared slow grown traditional turkeys our famous for their wonderful plump and meaty taste. You will not be disappointed with our turkeys and when cooked they are fantastic center piece on any table. Don’t forget the goose fat for the crispy roast potatoes.
Butchers Tip:
Rub the turkey all over with olive oil or melted clarified butter; this helps the turkey brown evenly. Sprinkle the turkey with salt to help crisp the skin. After roasting, let the turkey rest for roughly 20-30 minutes (enough time to make the gravy)
Please Note
The order value & weights are approximate, we cut all our weighed products by hand and the weights may vary. All meat prices were correct at the time of printing, but are subject to market prices
£85.00
Our Cooking Guidelines
1. Preheat oven to 220C (Gas Mark 7)
2. Roast bird for 25 minutes at 220C (Gas Mark 7)
3. Reduce oven temperature to 180 C (Gas Mark 4) and continue to roast for 30 minutes per Kilo
4. The Turkey is done when the juices run clear when tested with a folk under the thigh.
5. Remove the bird from the oven and rest for 20-25 minutes before carving.
Please Note, the above is only a guide and ovens may vary in temperature
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