Our turkeys have once again been produced locally, from a National Trust farm, and on a balanced cereal diet, rich in oats and free from all growth promoters. They have been matured and dry hung for 7 days for flavour and tenderness.
Cooking Instructions
WHOLE TURKEY
Take your turkey out of the fridge for approx. 2 hours to bring it back towards room temperature, quarter a peeled onion and a Cox apple with its core removed, place both in the cavity of the bird. Fill the neck with either sausage meat or your favourite stuffing, sprinkle salt and pepper all over the bird. Place breast down in a roasting tray and cover with tin foil.
Place your turkey in a pre-heated oven at 230°C/450°F/Gas Mark 8 and cook at this temperature for 40 minutes. Then lower the temperature to 190°C/375°F/Gas mark 5.
About half an hour before full cooking time remove foil and turn the bird over so the breast turns golden. The table below gives an indication of TOTAL recommended cooking time depending on the weight of your turkey.
4kg - 2 hours & 35 minutes
5kg - 2 hours & 55 minutes
6kg - 3 hours & 15 minutes
7kg - 3 hours & 40 minutes
8kg - 4 hours
9kg - 4 hours & 25 minutes
10kg - 4 hours & 45 minutes
e.g. For a 5kg turkey you would cook it at 230°C for 40 minutes, then lower the temperature to 190°C for 2 hours and 15 minutes.
TURKEY BREAST & 3 BIRD ROASTS
We recommend all vacuum packed joints are left in the packaging provided and stored in the fridge.
Before cooking remove your joint from the fridge for approx. 2 hours to bring it back towards room temperature, do not remove the string holding the joint together.
Cover the joint with tinfoil and place in a pre-heated oven at 230°C/450°F/Gas mark 8. After 20 mins lower the temperature to 190°C/375°F/Gas mark 5.
About half an hour before full cooking time remove foil to turn the bird golden. The table below gives an indication of TOTAL recommended cooking time depending on the weight of your turkey joint.
1kg - 50 minutes
2kg - 1 hour & 40 minutes
3kg - 2 hours & 30 minutes
4kg - 3 hours & 20 minutes
5kg - 4 hours & 10 minutes
6kg - 5 hours
e.g. For a 2kg turkey joint you would cook it at 230°C for 20 minutes, then lower the temperature to 190°C for 1 hours and 20 minutes.