Beautiful free-range turkeys from our friendly supplier John Meredith at Thirlmere Poultry. We brine the turkeys overnight in a salt and sugar solution flavoured with oranges, lemons, herbs and spices and the result, after roasting, is a turkey of magnificent succulence and flavour, with a gorgeously burnished skin, and much more forgiving of temperature abuse than an unbrined bird. This will come to you frozen and will need a good 48 hours to defrost.

Free-range turkey, salt, brown sugar, black pepper, garlic, oranges, lemons, cinnamon, thyme, bay leaves.
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Lupin.
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
FAT TOTAL11.4g631.5g
- SATURATED1.6g90.1g
- SUGARS0.5g29.5g
  • Individual:Serves one adult.
  • Small:Serves two adults.
  • Large:Serves 4-5 adults.
  • Extra Large:Serves 6 adults.

Frozen product. Defrost before cooking; allow 48 hours.

To cook: we think that a lot of turkey recipes err on the side of overcooking which is why the turkey is so often dry and disappointing – we recommend a much shorter cook at a higher temperature.

So, take your turkey out of the fridge a good hour before cooking and remove from bag. Pat dry inside and out and preheat the oven to 180°C. Roast  for 1.5 to 2 hours, 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 while you tinker with the rest of the dinner. It will retain its heat for a good hour so you can crank the heat up again to roast potatoes or other veg while it’s waiting.

A potato gratin or roast potatoes, roast vegetables like carrots and or pumpkin and a big green salad or green beans. And make a gravy out of the pan juices with some unsalted stock and/or wine. Taste carefully for seasoning - the brining can make the juices quite salty.