Our British Free-range Bronze Turkey as the centrepiece, with all the trimmings, serving 8-10. Th...
Your box contains:
British Free-range Bronze Turkey, bone-in, with giblets, 5kg
Pigs in Blankets, 3 packs of 8, 315g per pack
Pork, Sage & Onion Stuffing, 2 x 400g each
Braised Red Cabbage 2 x 300g each
Brussels Sprouts with Pancetta, 2 x 300g each
Roasted Parsnips with Honey & Mustard, 2 x 300g each
Maris Piper Roast Potatoes with Goose Fat, 4 x 300g each
Poultry Gravy, 2 x 500g each
Luxury Christmas Pudding, 907g
Our British Free-range Bronze Turkey as the centrepiece, with all the trimmings, serving 8-10. This box contains everything you need for a large Christmas gathering. Our British Free-range Bronze Turkey with Pork, Sage & Onion Stuffing, Poultry Gravy and traditional trimmings including Pigs in Blankets and Brussels Sprouts with Pancetta. Finish off this perfect festive feast with a Luxury Christmas Pudding.
British Free-range Bronze Turkey
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
5kg 2 hours 15 minutes
Ensure product is fully cooked & piping hot throughout.
Cooking appliances vary in performance, these are guidelines only.
Pigs in Blankets
Cooking guidelines from defrosted: remove all packaging.
Oven: preheat oven to 200°C / 190°C fan / gas 6. Place sausages on a baking tray and cook for 12-16 minutes until crisp. Turn occasionally.
Grill: preheat grill to medium. Place sausages on grill rack for 12-16 minutes until crisp. Turn occasionally.
Ensure product is fully cooked & piping hot throughout.
Cooking appliances vary in performance, these are guidelines only.
Pork, Sage & Onion Stuffing
Cooking guidelines: for best results cook from frozen in the oven.
Remove film. Cook the product in its original tray.
Preheat oven to 180°C / fan 170°C / gas 4.
Place the tray on a baking tray and cook for:
From frozen: 63-65 minutes
From defrosted: 45-48 minutes
Remove from oven and allow to rest for 5 -10 minutes before serving.
Please note: cooking appliances vary in performance; these are guidelines only.
This product must be cooked thoroughly prior to consumption.
Braised Red Cabbage
Cooking guidelines from frozen.
Preheat oven 200°C / fan 180°C / gas 6
Pierce film lid several times and place the tray onto a baking tray.
Place in the centre of the pre-heated oven and cook for 35 minutes.
Allow to stand for 1 minute before serving, stir through carefully prior to serving.
Ensure product is piping hot throughout before serving. Do not reheat once cooked.
Cooking appliances vary in performance, these are guidelines only.
Brussels Sprouts with Pancetta
Cooking guidelines from frozen:Preheat oven 200°C/ fan 180°C/ gas 6
Pierce film lid several times and place the tray onto a baking tray.
Place in the centre of the preheated oven and cook for 35 minutes.
Allow to stand for 1 minute before serving, stir through carefully prior to serving.
Ensure product is piping hot throughout before serving. Do not reheat once cooked.
Cooking appliances vary in performance, these are guidelines only.
Roasted Parsnips with Honey & Mustard
Cooking guidelines from frozen: Preheat oven 200°C / fan 180°C / gas 6.
Remove film lid and place the tray onto a baking tray. Place in the centre of the
pre-heated oven and cook for 35 minutes, stirring halfway through cooking
time. Allow to stand for 1 minute before serving, stir through carefully prior to serving.
Ensure product is piping hot throughout before serving.
Do not reheat once cooked.
Cooking appliances vary in performance, these are guidelines only.
Maris Piper Roast Potatoes with Goose Fat
Cooking guidelines from frozen: Preheat oven 200°C/ fan 180°C/ gas 6, place a baking tray into heat. Remove film lid and place the potatoes and goose fat directly onto the preheated tray.Place in the centre of the preheated oven and cook for 35-38 minutes.
Allow to stand for 1 minute before serving.
Ensure product is piping hot throughout before serving. Do not reheat once cooked.
Cooking appliances vary in performance, these are guidelines only.
Poultry Gravy
Cooking guidelines from defrosted:
Hob: decant contents into a saucepan. Heat gently over a medium heat. Stir occasionally until piping hot, serve immediately.
Microwave (based on 900W): decant contents into a microwaveable dish, cover loosely and cook for 6 minutes. Stir well and serve immediately.
Ensure product is piping hot throughout. Do not reheat once cooked.
Cooking appliances vary in performance, these are guidelines only.
Luxury Christmas Pudding
Cooking guidelines from defrosted: remove from outer packaging.
Microwave: leave in the plastic basin, pierce film. Place upright in microwave and heat for 3 mins (750W) / 2 mins 30 secs (900W). Allow to stand for 2 minutes.
Heat for a further 2 mins 30 secs (750W) / 2 mins (900W). Allow to stand for 2 minutes before serving.
Steam: leave in plastic basin with film lid on. Place in a steamer over boiling water, or alternatively, use a large saucepan with a trivet or an upturned heat-resistant saucer.
Place the basin on the trivet/saucer and add boiling water to come 1/3 of the way up the basin. Steam with film lid on for 2 hours 30 minutes, topping up with boiling water as necessary. Do not allow to boil dry.
Remove the film lid and turn upside down onto a plate.
Ensure product is piping hot throughout.
Do not reheat once cooked.
Cooking appliances vary in performance, these are guidelines only.
Please note: may also contain other Nuts, Peanuts and Sesame.
For allergens, including cereals containing gluten, see ingredients in CAPITALS.
Pigs in Blankets
Chipolata (70%): pork (70%), water, rusk (fortified WHEAT flour (with added calcium carbonate, iron, niacin, thiamin), salt), seasoning (salt, fortified WHEAT flour (with added calcium carbonate, iron, niacin, thiamin), dextrose, preservative: sodium SULPHITE, ground spices, flavourings, antioxidant: sodium ascorbate). Filled into beef collagen casings.
Streaky bacon (30%): pork belly (87%), water, salt, antioxidant: sodium ascorbate; preservatives: potassium nitrate, sodium nitrite.
Pork, Sage & Onion Stuffing
pork sausage meat (65%) (pork (80%), water, rusk (fortified WHEATFLOUR (with added calcium carbonate, iron, niacin, thiamin), salt), seasonings (salt, fortified WHEATFLOUR (with added calcium carbonate, iron, niacin, thiamin), dextrose, preservative: sodium SULPHITE, ground spices (white pepper, nutmeg), flavourings, antioxidant: sodium ascorbate), streaky bacon (10%) (pork belly (87%), water, salt, antioxidant: sodium ascorbate, preservatives: potassium nitrate, sodium nitrite), EGG, diced onions, red onion chutney (red onions, demerara sugar, red wine vinegar (SULPHITES), muscovado sugar, modified tapioca starch, salt, black pepper), breadcrumbs (fortified WHEATFLOUR (with added calcium carbonate, iron, niacin, thiamin), salt, yeast, spice extract, spice), water, sage.
Braised Red Cabbage
Red cabbage (60%), port (10%)(SULPHITES), red currant jelly (sugar, redcurrant juice from concentrate, water, gelling agent: pectin; acidity regulator: trisodium citrate; acid: citric acid), cranberries (8%), apple (4%), soft brown sugar, sherry vinegar (sherry vinegar, preservative: potassium METABISULPHITE), water, rapeseed oil, cornflour, salt, orange zest, ground cinnamon, nutmeg, ground clove.
Brussels Sprouts with Pancetta
90% Brussel Sprouts, 7% Smoked Pancetta (92% Pork Belly, Salt, Glucose Syrup, Maltodextrin, Spice Extracts, Antioxidants: Sodium Ascorbate, Sodium Citrate; Preservatives: Sodium Nitrite, Potassium Nitrate; Beechwood Smoke), 3% Honey Butter (Butter (MILK), Honey), Salt, Cracked Black Pepper.
Roasted Parsnips with Honey & Mustard
90% Parsnips, 5.5% Honey, Maple Syrup, Whole Grain Mustard (Water, MUSTARD Seed, White Wine Vinegar, Glucose-Fructose Syrup, MUSTARD Flour, Salt, Acidity Regulator: Acetic Acid; Cinnamon, Pimento, Turmeric Powder), Rapeseed Oil, Garlic, Lemon Juice from Concentrate, Salt, Dijon Mustard (Water, MUSTARD Seeds, Spirit Vinegar, Salt, Preservative: SODIUM HYDROGEN SULPHITE).
Maris Piper Roast Potatoes with Goose Fat
Potatoes (88%), Goose fat (8%), cornflour, rapeseed oil, salt.
Poultry Gravy
Chicken stock (81%) (spring water, chicken bones, onion, carrot, tomato puree, garlic, thyme, black peppercorns, bay leaves), roasted chicken bone infusion (16%), redcurrant jelly (redcurrant juice, sugar, pectin, sodium citrate), cornflour, chicken.
Luxury Christmas Pudding
Vine fruits (39%) (sultanas, raisins, vostizza currants, chilean flame raisins), blonde glace cherries (9%) (cherries, glucose-fructose syrup, acidity regulator (citric acid)), soft dark brown sugar, vegetable suet (palm oil, rice flour, rapeseed oil), cognac (4%), fortified wheat flour (WHEAT flour, calcium carbonate, iron, niacin, thiamin), brandy-soaked glace cherries (cherries, glucose-fructose syrup, brandy, colour (anthocyanins), acidity regulator (citric acid)), PECAN NUTS, sweetened dried cranberries (sugar, cranberries, sunflower oil), port, rum, stout (BARLEY), golden syrup sauce (invert sugar syrup, cornflour), brandy, ALMONDS, free range EGG, candied mixed peel (orange peel, glucose-fructose syrup, lemon peel, sugar, acidity regulator (citric acid)), amontillado sherry, humectant (glycerine), mixed peel (orange peel, lemon peel), molasses, single cream (MILK), mixed spice, salt, yeast, emulsifiers (mono- and diglycerides of fatty acids, mono- and diacetyltartaric acid esters of mono- and diglycerides of fatty acids), WHEAT protein, vinegar, rapeseed oil, palm oil, flour treatment agent (ascorbic acid), palm fat. Although every care has been taken to remove stones, some small pieces may remain.
British Free-range Bronze Turkey
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 |
Pigs in Blankets
| Typical per 100g |
| Energy: 1019 kJ/245 kcal |
| Fat: 17.8g, of which Saturates: 6.3g |
| Carbohydrate: 6.3g, of which Sugars: 0.4g |
| Fibre: 0.3g |
| Protein: 15.5g |
| Salt: 2.4g |
Pork, Sage & Onion Stuffing
| Typical per 100g |
| Energy: 908 kJ/218 kcal |
| Fat: 13.1g, of which Saturates: 4.6g |
| Carbohydrate: 12.2g, of which Sugars: 2.9g |
| Fibre: 0g |
| Protein: 13.2g |
| Salt: 1.7g |
Braised Red Cabbage
| Typical per 100g |
| Energy: 332 kJ/79 kcal |
| Fat: 0.8g, of which Saturates: 0.1g |
| Carbohydrate: 14.5g, of which Sugars: 12.4g |
| Fibre: 2.2g |
| Protein: 0.8g |
| Salt: 0.5g |
Brussels Sprouts with Pancetta
| Typical per 100g |
| Energy: 288 kJ/69 kcal |
| Fat: 3.9g, of which Saturates: 1.7g |
| Carbohydrate: 7g, of which Sugars: 5.3g |
| Fibre: 1.6g |
| Protein: 3.4g |
| Salt: 0.4g |
Roasted Parsnips with Honey & Mustard
| Typical per 100g |
| Energy: 408 kJ/97 kcal |
| Fat: 2.3g, of which Saturates: 0.3g |
| Carbohydrate: 17.4g, of which Sugars: 11.7g |
| Fibre: 4.7g |
| Protein: 1.8g |
| Salt: 0.4g |
Maris Piper Roast Potatoes with Goose Fat
| Typical per 100g |
| Energy: 692 kJ/164 kcal |
| Fat: 9.6g, of which Saturates: 2.2g |
| Carbohydrate: 18.3g, of which Sugars: 0.8g |
| Fibre: 1.8g |
| Protein: 1.7g |
| Salt: 0.4g |
Poultry Gravy
| Typical per 100g |
| Energy: 229 kJ/54 kcal |
| Fat: 0.4g, of which Saturates: 0.3g |
| Carbohydrate: 3g, of which Sugars: 1.9g |
| Fibre: 0.6g |
| Protein: 9.6g |
| Salt: 0.82g |
Luxury Christmas Pudding
| Typical per 100g |
| Energy: 1472 kJ/349 kcal |
| Fat: 7.6g, of which Saturates: 3.1g |
| Carbohydrate: 63g, of which Sugars: 44g |
| Fibre: 5.1g |
| Protein: 3.4g |
| Salt: 0.1g |
Our British, grass-fed, melt-in-your-mouth steak and our commitment to quality have earned us over 380,000 five-star customer reviews, not to mention our abundance of industry awards.
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.
