Free range dry aged bronze feathered large turkey
6.0kg - 8.0kg
£106.00 (£13.25 / kg) (Serves 12 people) While stocks last
A traditional slow-growing breed, renowned for succulent, well-flavoured meat. Dry plucked and matured for at least seven days to develop its unique gamey flavour. Cooking instructions and a meat thermometer included for perfect results.
- Requires cooking
- Suitable for freezing
- Weight: 6-8kg
- £12.99 per kg
- Serves min 12
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Typical values as sold
Cook thoroughly until the juices run clear and there is no pink meat.
Cooking Guidelines For best results cook in a Fan oven As appliances can vary, we recommend you check the running temperature of your oven with an oven thermometer before cooking your turkey, as these cooking guidelines are based on a known oven temperature. Preheat oven. Place turkey in a large roasting tin. Brush the breast and legs with melted butter or oil. Cover the bird with foil, tucking the foil down and around the sides of the bird keeping the foil inside the tin. Place roasting tin in the centre of oven. Remove the foil for the last 15 minutes to brown if required. Pierce the thickest part of the thigh with a skewer to check that juices run clear. If more cooking is required re-cover the bird with foil and return to the oven, checking every 15 minutes. Once cooked remove from the oven, cover with foil and stand for a minimum of 30 minutes. (Time Fan 23 mins per Kg + 2hr 40 Electric and Gas 30 mins per kilo Oven: 180°C, Fan: 140°C, Gas: Gas Mark gas 4)
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