Quantity of essential Waitrose Turkey (with giblets) in trolley 0
- Serves 8
Our essential turkey combines excellent animal welfare with brilliant value and delicious flavour.
The turkeys are reared in Lincolnshire, Yorkshire and Southern Ireland, in light, windowed houses and airy barns with natural ventilation and straw bales. The temperature and humidity are constantly monitored for their comfort and they get plenty of natural daylight and darkness, allowing them to enjoy a full day with a proper rest through the night. Put simply the better we look after our birds, the tastier the meat that they eventually produce.
For Christmas orders this product has a use by date of 26th December 2018.
Save the giblets that come with this turkey for making delicious gravy. Simply simmer in water and use this stock as your gravy base.
- Requires cooking
- essential Waitrose
- Suitable for freezing
- Waitrose own label
Per Portion/Per 100g
Typical values as sold. Contains 8 Servings
|Typical values||PER 100g||Per 100g|
|Of which Saturates||0.6g||0.6 g|
|Of which Sugars||0.0gg|
|Of which Sugars||0.0g g|
- United Kingdom
- Cook thoroughly until the juices run clear and there is no pink meat
Store the turkey in its bag at the bottom of the refrigerator until required. …Before cooking remove the giblets from the neck flap and the neck from the main body cavity of the bird, once completed ensure hocks are banded and tucked back into the cavity. If you are going to use the giblets and neck then place these on a plate, cover and store at the bottom of the refrigerator until required. …Remove all packaging. Place turkey in a large roasting tin leaving the hocks tucked in and bands attached, 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 in the centre of a preheated oven and cook for the recommended time. 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 oven: 23 mins per kg plus 2 hr 40 mins. Electric and Gas: 35 mins per kg., Oven: 180°C, Fan: 140°C, Gas: Gas Mark gas 4)
|absorbent pad||Paper & card|
|label-glued||Paper & card|
|bag||Plastic - LDPE (Low Density Polyethylene)|
|wrap||Plastic - LDPE (Low Density Polyethylene)|
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