21st Dec - 24th Dec (order by 15th Dec)
Booths Free-Range Bronze Turkey Crown 3.05kg - 3.5kg
Paul Kelly raises our free-range bronze turkeys. This bone-in breast joint is full of marvellously succulent meat. Easy to carve and faster to cook, it's ideal for those looking for white meat only.
This product is available for pre-order only.
Allergen Advice: For allergens, including cereals containing gluten, see ingredients in uppercase.
Serving Size (Max): 9
Manufacturer: Produced for E H Booth & Co Limited
Manufacturer Address: Preston, PR2 5BX
Country of Origin: United Kingdom
Fish Catchment: N/A
Alcohol by ABV: N/A
Suitable for Vegetarians: No
Free From: No
Gluten Free: No
Nut Free: No
Oven: All appliances vary, these are guidelines only. A pop up timer is also provided as an indicator of correct cooking temperatures, insert the timer into the thickest part of the bird. Once the timer pops up, check that the juices run clear. Remove the bird from the packaging and allow the bird to reach room temperature before cooking, this should take approximately 2 hours. Preheat oven to 180⁰C / Fan 160⁰C / Gas Mark 4. Place the bird breast down in a large roasting tray and place in the middle of the oven for the time shown below for the weight of the bird.
Turkey Crown weight 3-3.5kg cooking time 1 hour 45 minutes.
Whole Turkey weight 4-4.99kg cooking time 2 hours.
Whole Turkey weight 5-5.99kg cooking tIme 2 hours 15 minutes.
Whole Turkey weight 6-6.99kg cooking time 2 hours 30 minutes.
Cooking the bird upside down will keep the breast meat moist as the fat on the back of the bird trickles through to the breast. We recommend you don't cover the bird with foil as this results in a steamed skin rather than it being a crispy oven roasted one, We also recommend you don't stuff the bird as this prolongs the cooking time, you could place a peeled onion in the body cavity for extra flavour and juiciness. For the last 30 minutes of cooking turn the bird breast up to brown.
Pierce the thickest part (of the thigh of the whole bird) with a skewer to check that the juices run clear. If further cooking is required return to the oven and check every 15 minutes. Once cooked remove from the oven and leave to stand for a minimum of 30 minutes before carving.
Don't forget the stock and juices left over from cooking the bird make the best gravy you will ever taste. Simply skim the excess fat from the top of the stock and make sure you get all of the sticky bits from the bottom of the roasting tin to make your gravy.
Raw or Cooked: Raw
Storage Conditions: Keep refrigerated and store at the bottom of the refrigerator
Ready to Eat: No
Frozen on Collection: No
Previously Frozen: No
Suitable for Freezing: Yes
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