Free Range Whole Turkey
Description
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Energy 703kJ 167kcal8%
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Fat 5.4g8%
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Saturates 1.8g9%
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Sugars 0.6g1%
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Salt 0.2g3%
of the reference intake*
Typical values per 100g: Energy 563kJ / 134kcal
Product Description
Fresh class A free-range bronze whole turkey with giblets, excluding gizzard.
A slow-growing breed from select British farms with a naturally varied diet for a full flavour and succulent texture. Our turkeys are free-range and raised on British farms dedicated to the highest welfare standards where they have plenty of room to roam, eat fresh grass and forage naturally. Exercise, a varied diet and the fact they grow more slowly give bronze turkeys a fuller flavour and more succulent texture.
Information
Storage
Suitable for home freezing. Ideally, freeze as soon as possible after purchase, but always by 'use by date shown. Not suitable for cooking from frozen. Follow the preparation guidelines above. Once defrosted, use on the same day and do not refreeze. Defrost thoroughly for a minimum of 30-40 (small) 40-53 (medium)/ 52-65 (large) hours in the refrigerator. Ensure the bird is completely defrosted by checking there are no ice crystals in the body cavity and the legs are flexible. Keep refrigerated below 4 °C. Store turkey in its packaging in the bottom of a refrigerator until required. Once opened, use immediately.
Cooking Instructions
Oven
Instructions: FOR CALCULATED COOKING TIMES, SEE LABEL ON FRONT OF PACK 180°C / Fan 150°C / Gas 4 Preheat oven. Remove outer packaging and drip pad. Oven cook from chilled only. No need to wash poultry before cooking. Prior to cooking, check neck and body cavity and remove giblet pack(s). If stuffing is required, it is recommended that this is cooked separately. Place the turkey in a roasting tin and rub the skin with oil or butter (optional). Cook, uncovered, in the centre of a pre-heated oven. After 1 hour, cover loosely with kitchen foil, ensuring the kitchen foil is tucked under the edges of the roasting tin to keep the moisture in. Return to the oven and continue cooking. Baste turkey occasionally during the cooking process (typically 2 – 4 times depending on the size). Poultry is cooked if the juices run clear when the deepest part of the turkey breast and leg are pierced with a thin skewer. If the juices are pink, continue cooking for a further 15 minutes and retest. Repeat every 15 minutes until the juices run clear. After cooking time, cover with kitchen foil and allow to rest in a warm place for 30 minutes before carving
Oven from frozen
Instructions: Not suitable for cooking from frozen.
Microwave
Instructions: Not suitable for microwave cooking.
Produce of
Packed in the U.K., Origin UK
Preparation and Usage
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Carving Instructions
Once the turkey has rested for 30 minutes, it's time to carve! To get the most meat from the bird use a sharp knife to carve off the legs using a sweeping downward cutting motion. Next, separate the legs into drumsticks and thighs by cutting through the joint. You can also cut the thigh into two pieces by running the knife down the side of the bone to separate it. Remove each breast by running your knife along the breastbone, all the way down the wishbone at the back. Ease the meat away, using your knife to cut it down to the bone. Use a sharp knife to cut thick slices - cutting against the grain to keep the slices even. Transfer to warm plates and serve with all the trimmings and lashing of gravy.
DISCLAIMER: All pictures shown are for illustration purposes only. The actual product may vary from the images shown on the website.