Product description
Traditional Free-range British Bronze turkey with all the sides and trimmings and dessert to share. A delicious centrepiece slow grown at the Kelly family’s Farmgate Hatcheries, for a succulent texture and rich flavour. Served with delicious vegetable sides, classic trimmings, and rich Poultry Gravy. Finish with our Mulled Bramley Apple & Cherry Crumble – back for Christmas.
NUTRITIONAL INFORMATION
Pigs In Blankets
| Typical per 100g |
| Energy: 719 kJ/173 kcal |
| Fat: 13.2g, of which Saturates: 4.3g |
| Carbohydrate: 5.5g, of which Sugars: 0.3g |
| Fibre: 0.3g |
| Protein: 7.9g |
| Salt: 1.26g |
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 |
Brussels Sprouts with Walnuts & Cranberries
Typical per 100g |
Energy: 443 kJ/107 kcal |
Fat: 8.5g, of which Saturates: 2.5g |
Carbohydrate: 3.7g, of which Sugars: 2.9g |
Fibre: 3.9g |
Protein: 3.9g |
Salt: 0.26g |
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 |
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 |
Poultry Gravy
| Typical per 100g |
| Energy: 261 kJ/62 kcal |
| Fat: 0.2g, of which Saturates: 0.1g |
| Carbohydrate: 3.8g, of which Sugars: 0.9g |
| Fibre: 0.5g |
| Protein: 11.6g |
| Salt: 0.43g |
Mulled Bramley Apple & Cherry Crumble
| Typical per 100g |
| Energy: 1081 kJ/258 kcal |
| Fat: 8.8g, of which Saturates: 5.3g |
| Carbohydrate: 43g, of which Sugars: 26g |
| Fibre: 0g |
| Protein: 3.1g |
| Salt: 0.29g |
INGREDIENTS
Pigs In Blankets
Please note: contains pork.
Pork (53%), streaky bacon (25%) (pork, salt, sugar, preservatives (sodium nitrate, potassium nitrate), antioxidant (sodium ascorbate), smoke flavour), water, rusk (fortified WHEAT flour (with added calcium carbonate, iron, niacin, thiamine), salt, seasoning (salt, rusk (fortified WHEAT flour (with added calcium carbonate, iron, niacin, thiamine), dextrose, preservative (sodium SULPHITES), spices (white pepper, nutmeg), spice extract, antioxidant (sodium ascorbate)).
Maris Piper Roast Potatoes with Goose Fat
Please note: may contain nuts, peanuts & sesame seeds.
Potatoes (88%), Goose fat (8%), cornflour, rapeseed oil, salt.
Brussels Sprouts with Walnuts & Cranberries
May also contain other nuts, peanuts and sesame seeds.
Produced in a factory that handles Cereals containing Gluten, Celery, Crustaceans, Eggs, Fish, Molluscs, Mustard, Nuts, Peanuts, Sesame seeds, Soya, and Sulphites.
83% Brussels sprouts, 7% dried cranberries (cranberries, sugar, sunflower oil), 7% WALNUTS, West country butter (butter (MILK), salt), salt, cracked black pepper.
Braised Red Cabbage
Please note: Contains alcohol, may contain nuts, peanuts & sesame seeds.
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.
Roasted Parsnips with Honey & Mustard
Please note: may contain nuts, peanuts & sesame seeds.
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).
Poultry Gravy
Please note: may contain celery, gluten, crustaceans, egg, fish, milk, mustard, sesame seeds. soya & sulphites.
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.
Mulled Bramley Apple & Cherry Crumble
Please note: produced in a factory that handles goods containing gluten, including wheat, milk, egg and maize products
For allergens, including cereals containing gluten, see ingredients in CAPITALS.
Apples (38.6%), WHEAT flour (16.6%) flour (gluten, WHEAT)(fortified with calcium carbonate, ascorbic acid), Morello cherries (16%), sugar (15.4%), butter (MILK), EGG whole, modified maize starch, water, brown WHEAT flour (Gluten, WHEAT(fortified with calcium carbonate, niacin, iron, thiamine), cornflour, glucose, margarine (palm, rapeseed, water, salt, emulsifier: distilled monoglyceride); flavouring; colouring: annatto bixin, curcumin), mixed spice (cinnamon, nutmeg, coriander, ginger), salt, water, sorbitol emulsifiers (mono and diglycerides of fatty acids), citric acid, EGG white, pectin, baking powder.
HOW TO STORE
- Storage: Keep frozen at -18°C or below
- Defrost: Defrost in refrigerator overnight. Do not re-freeze once defrosted
- Shelf life defrosted: Store in refrigerator and use within 24 hours
British Free-range Bronze Turkey
- Storage: Keep frozen at -18°C or below
- Defrosting guidelines: Allow at least 12-15 hours of defrost time in refrigerator per kg of meat. Do not re-freeze once defrosted
- Shelf life defrosted: Store in refrigerator and use within 24 hours
Mulled Bramley Apple & Cherry Crumble
- Storage: Keep frozen at -18°C or below
- Defrost: Once defrosted store between 0 - 5°C.
- Shelf life defrosted: Store in refrigerator and use within 72 hours
COOKING INSTRUCTIONS
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
4kg 1 hour 50 minutes
5kg 2 hours 15 minutes
6kg 2 hours 30 minutes
7kg 2 hours 45 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 200ºC / 190ºC fan / gas 6. Place sausages on to a lightly oiled baking tray and cook on the top shelf for 14 -16 minutes.
Grill: preheat grill to medium. Place sausages on grill rack and cook on the middle shelf for 11-12 minutes, turning halfway through the cooking time.
Ensure product is fully cooked & piping hot throughout.
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 35-45 minutes. Allow to stand for 1 minute before serving.
Cooking guidelines from defrosted: Preheat oven 220°C / fan 200°C/ gas 7, place a baking tray into heat. Remove film lid and place the potatoes, and all the goose fat directly onto the preheated tray.
Place in the centre of the preheated oven and cook for 30-35 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.
Brussels Sprouts with Walnuts & Cranberries
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- 40 minutes.
Stir halfway through the cooking time.
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.
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 35-40 minutes.
Allow to stand for 1 minute before serving, stir through carefully prior to serving.
Cooking guidelines from defrosted: Microwave (based on 750- 800W):
Pierce film lid several times and heat on full power for 2 minutes, carefully peel back the film and stir, recover and heat for a further 2 - 2 1/2 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 - 45 minutes, stirring halfway through cooking time. Allow to stand for 1 minute before serving,
Stir through carefully prior to serving. Season to taste.
Cooking guidelines from defrosted: preheat oven 220°C / fan 200°C / gas 7
Remove film lid and place the tray onto a baking tray.
Place in the centre of the preheated oven and cook for 25-30 minutes, stirring halfway through cooking Allow to stand for 1 minute before serving, stir through carefully prior to serving. Season to taste
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.
Mulled Bramley Apple & Cherry Crumble
Cooking guidelines from frozen: preheat oven to 180°C / fan 160° C / gas 4.
Remove crumble from outer packaging, leave the paper collar on.
Carefully lift the crumble from the card disc and place onto a baking tray lined with baking paper. Cook for 45 - 55 minutes from frozen, 25 -30 minutes from defrosted. When heated through remove from the oven, allow to stand for at least 5 minutes. Carefully transfer crumble onto a serving plate, using a wide spatula.
Remove collar and serve.
Cooking appliances vary in performance, these are guidelines only.
Do not reheat once cooked.
Defrost & Serve: remove from box and defrost for approximately 10 -12 hours in the fridge or for 2 to 3 hours at room temperature. Once defrosted, keep refrigerated, do not re-freeze and consume within 72 hours.
