Slow-grown, free-range classic British Bronze turkey from the Kelly family's Farmgate Hatcheries. A delicious centrepiece slow-grown for a succulent texture and rich flavour for you and your guests to enjoy.
Typical per 100g |
| Energy: 564 kJ/134 kcal |
| Fat: 3.8g, of which Saturates: 1.8g |
| Carbohydrate: 0.2g, of which Sugars: 0.2g |
| Fibre: 0g |
| Protein: 24.7g |
| Salt: 0.18g |
Cooking guidelines from defrosted: remove all packaging. Make sure the bird is fully defrosted prior to cooking.
If you have a meat thermometer, probe to check the thickest part 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.
We recommend that you remove or cut the trussing band prior to cooking. It will allow the heat to get to the thigh area.
At least 30 minutes before cooking, preheat 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 piping hot throughout use a digital meat thermometer, or pierce at the thickest parts of the breasts & thighs 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
4kg 1 hour 50 minutes
5kg 2 hours 15 minutes
6kg 2 hours 40 minutes
Ensure product is fully cooked & piping hot throughout.
Cooking appliances vary in performance, these are guidelines only.
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For almost 50 years, Donald Russell has carefully selected the highest quality beef, lamb, pork and more to supply the world’s top restaurants and luxury hotels, and are proud to deliver the same top-quality, great-tasting food direct to your door.
