British Dry Aged Bronze Turkey

Slow-grown, free-range, dry-aged British Bronze turkey from the Kelly family's Farmgate Hatcheries. Expertly produced and dry aged to add depth of flavour and traditionally matured to deliver an incredibly tender and juicy centrepiece.

COOKING INSTRUCTIONS

Please ensure you allow 12-15 hours for every kilogram of meat when defrosting your bird.
Cooking guidelines from defrosted.
Take the defrosted bird out of the fridge 4 hours before cooking and keep at room temperature.
Remove all packaging and make sure the bird is fully defrosted prior to cooking If you have a meat thermometer, probe to check the thickest parts of the breast and thigh is above 0°c. before allowing it to reach room temperature.
Pat dry with kitchen paper & remove the giblets from the cavity. Weigh your bird to calculate the cooking time required.as it may be heavier than weight stipulated.
At least 30 minutes before cooking pre-heat the oven to 180°c / 160°c fan / gas mark 4.
Place the turkey breast side down into a large roasting tin and season with salt and pepper. Add the giblets & 500ml (1 pint) of water into the roasting tin. This is to catch the juices from the bird and to make the gravy. If desired add a few of your favourite vegetables around the bird.
We recommend not to cover the joint with tin foil as this results in a steamed skin rather than an oven roasted one.
Cook the turkey in the centre of the preheated oven using the timings guide below.
After one hour, holding the drumsticks, turn the turkey over so it is breast side up. It will be hot so use oven gloves.
Following this, check regularly as the timer may pop prior to the guide on timings.
The pop-up timer we've inserted in the breast will pop up when the bird has reached 65°C
When the timer has popped removed the turkey from the oven and rest somewhere warm for at least 30 minutes, ideally longer You must ensure that the meat has maintained a core temperature of at least 65°C for a minimum of 10 minutes.
To check the turkey is cooked & piping hot throughout use a digital meat thermometer, or pierce at the thickest parts of the breast and thigh with a skewer. The juices must run clear.
Once the bird is cooked & piping hot throughout allow to stand at room temperature for at least 30 minutes, ideally longer. Don't cover it, it won't go cold, and the juices will settle in the meat.
Once fully rested, carve into thin slices for serving.
Guideline roasting times heating from defrosted.

5kg 2 hours

Ensure product is fully cooked & piping hot throughout before serving.
Do not reheat once cooked.
Cooking appliances vary in performance, these are guidelines only.

NUTRITIONAL INFORMATION

Due to the nature of the processing of this product some small feather stalks may remain.

HOW TO STORE

1. Storage: Keep frozen at -18°C or below
2. Defrosting guidelines: Allow at least 12-15 hours of defrost time in refrigerator per kg of meat. Do not re-freeze once defrosted
3. Shelf life defrosted: Store in refrigerator and use within 24 hours