Code: D6901

British Free-range Bronze Turkey Crown Box with Trimmings

serves 4

Product Description

Box contains:

1x British Free-range,Bronze Turkey Crown, bone-in, 2kg

1x Pigs in Blankets, pack of 8, 340g

2x Maris Piper Roast Potatoes with Goose Fat, 300g

2x Brussels Sprouts with Walnuts & Cranberries, 300g

2x Braised Red Cabbage, 300g

2x Roasted Parsnips with Honey & Mustard, 300g

1x Poultry Gravy, 500g

1x Lemon Meringue Tart , 755g

SKU:
D6901
Weight:
5.995 KGS
sub_title:
serves 4
shipperhq_availability_date:
11/18/2025
servings:
4
Categories:
Dinner Boxes
£150.00

5.995 (Serves 4)

Please note: the earliest available delivery date for this product is 18th November 2025

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British Free-range Bronze Turkey Crown Box with Trimmings

serves 4

£150.00

5.995 (Serves 4)

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Added to basket

Product description

British free-range Bronze Turkey Crown with all the trimmings and an elegant dessert for sharing. Meticulously slow-grown and hand-prepared for easy carving this joint boasts a succulent texture and deep flavour. Accompanied by delicious vegetable sides and classic trimmings, along with rich Poultry Gravy for a flavourful dinner.  Finish with our new Lemon Meringue Tart, a timeless and elegant finale. 

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

Lemon Meringue Tart

Typical per 100g
Energy: 1191 kJ/284 kcal
Fat: 10.7g, of which Saturates: 5.3g
Carbohydrate: 41.5g, of which Sugars: 30.5g
Fibre: 1.1g
Protein: 5.1g
Salt: 0.129g

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.

Lemon Meringue Tart

May also contain nuts, sesame, soya, sulphites.

Not suitable vegetarians.

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

sugar, free range whole EGG, flour blend (WHEAT flour (with calcium carbonate, iron, niacin, thiamine), maize flour), lemon (12.1%), butter (MILK), free range EGG white, water, free range EGG yolk, inverted sugar syrup, vegetable oil (palm oil, rapeseed oil), modified starch (acetylated distarch adipate), vegan gelatine (tapioca starch, agar agar (stabiliser (agar))), preservative (citric acid), beef gelatine, stabiliser (carboxy methyl cellulose), stabiliser (guar gum, locust bean gum), baking powder (raising agents (sodium carbonates, diphosphates), WHEAT flour (contains calcium, iron, niacin, thiamine)), antioxidant (ascorbic acid), salt (salt, anticaking agent (sodium ferrocyanide)), stabiliser (xanthan gum).


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, preheat 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 breasts 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
2.0kg 1 hour 20 mins
2.5kg 1 hour 30 mins

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.

Lemon Meringue Tart

Defrost & Serve: this product is ready to eat once fully defrosted.

Keep the dessert in it's packaging and place into a fridge to defrost for 8-10 hours.

Remove from packaging when ready to serve.

Chef’s Tip: warm your knife in very hot water before slicing. This will help prevent the knife from sticking or tearing the dessert. Clean the knife after every cut, for a more pristine slice.

HOW TO STORE

  1. Storage: Keep frozen at -18°C or below
  2. Defrost: Defrost in refrigerator overnight. Do not re-freeze once defrosted
  3. Shelf life defrosted: Store in refrigerator and use within 24 hours

British Free-range Bronze Turkey Crown

  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

Lemon Meringue Tart

  1. Storage: Keep frozen at -18°C or below
  2. Defrost: Defrost in refrigerator overnight. Once defrosted store between 0 -5​°c
  3. Shelf life defrosted: Store in refrigerator and use within 48 hours

HIGHLIGHTS

Supplied frozen