Our British Free-range Bronze Turkey dinner box with sides & a Christmas pudding, serves 8-10...
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
Luxury Christmas Pudding, 907g
Our British Free-range Bronze Turkey dinner box with sides & a Christmas pudding, serves 8-10.
Enjoy a large whole British Free-range Bronze Turkey, Pigs in Blankets, Pork, Sage & Onion Stuffing and a Luxury Christmas Pudding with your guests this festive season.
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.
Pork, Sage & Onion Stuffing
Cooking guidelines: for best results cook from frozen in the oven. Preheat oven to 180°C / fan 170°C / gas 4. Cook the product in its original tray. Remove film, place the tray on a baking tray and cook for:
From frozen: 60-65 minutes
From defrosted: 45-48 minutes
Remove from oven and allow to rest for 5 -10 minutes before serving.
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.
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.
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
| 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 |
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 |
Allergen advice: for allergens, including cereals containing gluten, see ingredients in BOLD 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.
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.
HOW TO STORE
Supplied frozen
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Large King Prawns
Wild Scottish King Scallops
Cocktail Crab Claws
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.
