Collect from 21st Dec
21st Dec - 24th Dec (order by 15th Dec)
P/Code
721108
Item No
011

Booths Free-Range Bronze Turkey 6.5kg -7kg

Out of stock
£92.00
£1.42 per 100g
 
6.5kg - 7kg
Serves
12

Paul Kelly raises our free-range bronze turkeys which are slow grown, game-hung and wax-plucked by hand to help develop an intense flavour and texture. With giblets.

This product is available for pre-order only.

Ready to Cook
Suitable for Freezing
Ingredients
Ingredients: 100% Turkey.
Allergen Advice: For allergens, including cereals containing gluten, see ingredients in uppercase.
Details
Pack Size: 6.5kg - 7kg
Serving Size (Max): 12
Manufacturer Address: Produced for E H Booth & Co Limited, Preston, PR2 5BX
Country of Origin: United Kingdom
Fish Catchment: N/A
Alcohol by ABV: N/A
Lifestyle & Dietary
Suitable for Vegans: No
Suitable for Vegetarians: No
Free From: No
Gluten Free: No
Nut Free: No
Organic: No
Preparation & Use
Cooking Instructions: 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. Oven. 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. Weight 5-5.99kg Cooking TIme 2 hours 15 minutes. 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 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
Ready to Cook: Yes
Ready to Eat: No
Frozen on Collection: No
Microwavable: No
Previously Frozen: No
Suitable for Freezing: Yes

Disclaimer: Please note we take every care to make sure the product information displayed on our website is correct, however product recipes are regularly changed. This may effect nutrition and allergen information. You should always carefully check product labels and packaging and not rely solely on the information presented here. We cannot guarantee that any products have been manufactured in a nut-free environment.

If you require further product information including allergens and nutrition declarations, please contact our Customer Services team on 0800 221 8086.
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