Code: D6707

British Free-range Bronze Turkey Crown Box with Trimmings

Serves 8-10

Product Description

Please note: your roast will require 2 to 3 days defrosting time, so please consider this when booking your delivery slot.

Your box contains:
British Free-range Bronze Turkey Crown, bone-in, 2.5kg
Pigs in Blankets, 3 packs of 8, 315g each
Pork, Sage & Onion Stuffing, 2 x 400g each
Maris Piper Roast Potatoes with Goose Fat, 4 x 300g each
Braised Red Cabbage, 2 x 300g each 
Brussels Sprouts with Pancetta, 2 x 300g
Roasted Parsnips with Honey & Mustard, 2 x 300g
Poultry Gravy, 2 x 500g each
Luxury Christmas Pudding, 907g

SKU:
D6707
Weight:
8.052 KGS
servings:
8-10
Offer:
0
shipperhq_availability_date:
11/23/2024
sub_title:
Serves 8-10
£175.00

8.052 (Serves 8-10)

Please note: the earliest available delivery date for this product is 23rd November 2024

Added to basket Adding to cart… The item has been added

British Free-range Bronze Turkey Crown Box with Trimmings

Serves 8-10

£175.00

8.052 (Serves 8-10)

Added to basket

British Free-range Bronze Turkey Crown Box with Trimmings

Serves 8-10

£175.00

8.052 (Serves 8-10)

Added to basket

Product description

Serving 8-10, our free-range turkey crown is the main event, with trimmings and Christmas pudding. With our large British Turkey Crown in Gravy as the centrepiece, this box also contains delicious Pork, Sage and Onion Stuffing, traditional trimmings including Pigs in Blankets and Braised Red Cabbage. Finish off with a Luxury Christmas Pudding for the perfect festive family feast.

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

COOKING INSTRUCTIONS

British Free-range Bronze Turkey Crown

Cooking guidelines from defrosted. remove all packaging.

Make sure the crown is fully defrosted prior to cooking. If you have a meat thermometer, probe to check the thickest part of the breast is above 0°c. before allowing it to reach room temperature.

Pat dry with kitchen paper then weigh 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 crown in a large roasting tin breast side up and season with salt and pepper. Add 250ml of water into the roasting tin. This is to catch the juices from the crown and to make the gravy. If desired, add a few of your favourite vegetables around the crown.

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.

Check halfway through the cooking time and regularly after that 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. You must ensure that the thickest part of the breast 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 with a skewer. The juices must run clear.

Once the joint 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 for roasting times, cooking from defrosted

2.0kg 1 hour 20 mins

2.5kg 1 hour 30 mins

3.0kg 1 hour 40 mins

3.5kg 1 hour 50 mins

Ensure product is fully cooked & piping hot throughout before serving.

Do not reheat once cooked.

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.

INGREDIENTS

Please note: Contains pork & alcohol, may also contain celery, crustaceans, fish, peanuts, sesame seeds, shell, stone & other traces of nuts.

For allergens, including cereals containing gluten, see ingredients in CAPITALS.

Pigs in Blankets

Chipolata (70%): pork (70%), water, rusk (fortified WHEAT (GLUTEN) flour (with added calcium carbonate, iron, niacin, thiamin), salt), seasoning (salt, fortified WHEAT (GLUTEN) 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 WHEAT (GLUTEN)FLOUR (with added calcium carbonate, iron, niacin, thiamin), salt), seasonings (salt, fortified WHEAT (GLUTEN)FLOUR (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 WHEAT (GLUTEN)FLOUR (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 (GLUTEN) flour (WHEAT (GLUTEN) 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 (GLUTEN) 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.


NUTRITIONAL INFORMATION

​British Free-range Bronze Turkey Crown

Typical per 100g
Energy: 469 kJ/111 kcal
Fat: 1.0g, of which Saturates: 0.4g
Carbohydrate: 0.1g, of which Sugars: 0.1g
Fibre: 0.30g
Protein: 25.3g
Salt: 0.12g



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: 1115 kJ/268 kcal
Fat: 19.5g, of which Saturates: 7.1g
Carbohydrate: 12.1g, of which Sugars: 4.3g
Fibre: 2.1g
Protein: 11g
Salt: 1.2g



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

HIGHLIGHTS

Premium British meat
Supplied frozen
Carefully selected

RESPONSIBLY SOURCED

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.

OUR SUSTAINABILITY POLICY