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.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Lupin.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
 PER 100G rawPER TURKEY
ENERGY724.2kj40090.5kj
PROTEIN16.9g937.2g
FAT TOTAL11.4g631.5g
- SATURATED1.6g90.1g
CARBS0.6g31.2g
- SUGARS0.5g29.5g
SODIUM214.5mg11875.4mg
  • 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.