Delivery Dates .

Cooking instructions

Our birds cook more quickly producing a more succulent tender meat

Roast Termonfeckindelicious Bronze Turkey

Our turkeys are grown to maturity outside with time to graze and forage on a daily basis, this  results in meat that is well marbled with a fine texture and more deposits of fat under the skin . As fats heat more quickly than protein our birds cook more quickly producing a more succulent tender meat

So if you follow our instructions you won’t have any problems

1. Firstly, remove the bird from the fridge and leave sit at room temperature  for 2 hours
2. Preheat your oven to 180 or gas mark 4
3. Before cooking sprinkling with salt, and place the onion in the cavity.
4. Place on a roasting tray breast side down, which allows the fat deposits to percolate the breast meat while cooking.
5. Do not cover with tinfoil
6. Thirty minutes before the end of its cooking time, turn the turkey over to brown the breast ..
7. The bird is cooked when the juices run clear when you pierce the inside of the thigh with a skewer ..
8. If they run pink, then return tothe oven for 15 minutes, then repeat until the desired result.
9. Leave the bird to rest for 30 minutes before carving.

Roasting times for oven-ready 24-week-old bronze turkeys

Whole turkeys 

Crowns

Always rest for 30 min before carving

Easy Cook Honey Clove Hams

This unique ham must be carefully baked at a maximum TEMPERATURE of 140 °C
Use a foil or foil-lined dish to make cleaning easy
Place ham and liquid in the dish, removing packaging

1.5kg Honey Clove Hams
Bake for 1hr 55mins.
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3kg Honey Clove Hams
Bake for 2hrs 55mins
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5kg Honey Clove Hams
Bake for 3hrs 55 mins
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Internal temperature of  Hams must be 65 °C minimum.
Baste with syrup liquid for up to 1 hr after cooking has finished
Rest for 1 hr before carving