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. 


Free-range turkey, oranges, lemons, thyme, bay leaves, parsley, brown sugar, black pepper, garlic, salt.
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.
 LARGE (1 TURKEY)
ENERGY34,398.1kj
PROTEIN794.4g
FAT TOTAL505.1g
- SATURATED72.1g
CARBS164.5g
- SUGARS162.2g
SODIUM76,193.8mg
Large:
4-5kg, serves 8-10 people, with accompaniments.

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. 

 

 

DEFROST INFORMATION: Suitable for freezing.  Defrost fully before cooking. Once defrosted, keep refrigerated and cook within 48 hours.

PLEASE NOTE: This product contains raw turkey and should be fully cooked before consumption.

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 2.25 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.

Cooking instructions are guidelines only. Ovens vary; please adjust cooking times accordingly and ensure your food is piping hot before serving.