10. Citrus-brined free-range turkey
We brine the turkeys overnight in a salt and sugar solution flavoured with oranges, lemons, herbs and spices - it transforms what can sometimes be a dry bird into juicy deliciousness. Once you have tried one, we promise you will never look back. The result is a turkey of magnificent succulence and flavour, with a gorgeously burnished skin, and much more forgiving of temperature abuse than an unbrined bird.
|LARGE (1 x 4-5kg TURKEY)|
Duck fat roast potatoes, either of our stuffings, traditional gravy for festive birds, any of our magnificent vegetable sides, beetroot and cranberry relish....you get the picture.
Fresh product, not suitable for freezing.
PLEASE NOTE: This product contains raw turkey and should be fully cooked before consumption.
Remove the turkey from the fridge a good hour before cooking then remove from bag. Pat dry inside and out and preheat the oven to 180°C. Roast for 1 hour 15 min to 1 hour 45 min, basting with its own juices every half hour. If you have a meat thermometer, the turkey is done when its thigh temperature reaches 75°C. If not, check that its juices run clear. Don't be surprised if it cooks in as little as one and a half hours.
Remove the turkey from the oven, flip upside down on a platter so that the juices run back into the breast, wrap in a double layer of foil and leave to rest. It will retain its heat for a good hour, so you can crank the heat up again to roast potatoes or another veg while it’s waiting.