For traditionalist it really wouldnt be Christmas without a Turkey taking centre stage!
Our slowly-reared Bronze Turkeys have the freedom to roam in and our of barns as they please, feeding amungst the natrual grassland pasture.
Born in warm cosy barns during late spring our turkeys spend 3 weeks developing a growing the feathers they need to protect them once they are outdoors.
Once our turkey chicks are strong enough they are allowed outside where they spend the warm summer roaming grassy pastures, activly developing strong bones and muscles producing a happy healthy bird.
To further develop the turkeys natural flavour they are indevidually dry-plucked by hand then hung for 7 days.
NOTES FROM THE KITCHEN
Preheat your oven to 180°C. Leave your turkey out to reach room temperature
Take a good sized roasting dish and let your turkey nestle inside.
Cook the turkey for approximately 20-25 minutes per kilo. If you are stuffing your bird simply add the weight of the stuffing to the weight of your bird and calculate the total weight and cooking time.
The easiest indication that your bird is cooked is to put a skewer or meat thermometer into the thickest part of the thigh, the juices should run slightly pink or have reach 72C for 2 minutes.
Give your bird time to rest, 30-40 minutes covered at room temperature is plenty. This ensures the juices will stay in the meat rather than run all over your carving board but be sure to catch any that do emerge and add to your gravy.
The roasting tin may no longer hold the meat but there is so much value left behind. Simply add a pot or two of our Pure Turkey stock and a good glug of wine then stir and thicken for a delicious turkey gravy.
Once you get your meat home
Simply pop it into your fridge or freezer.
For best results use fresh meat within 3 days or freeze on day of purchase for up to 3 months.
Always thaw meat thoroughly before cooking and do not re-freeze once thawed.