Quantity of essential Waitrose Turkey in trolley 0
- Serves 12
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.
- Requires cooking
- essential Waitrose
- Suitable for freezing
- Waitrose own label
Typical values per edible portion. Contains 12 Servings
|Typical values||per 100g|
|Of which Saturates||0.6g|
- Produced in the UK or the Republic of Ireland from British or Irish turkeys
For best results, cook in a fan oven. As appliances 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 . Roast in Oven. Preheat oven: Remove all packaging, place the 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, recover 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 before carving. (Time 23 mins per Kg + 2 hours 40 mins, Gas and Electric 30 mins per kilo plus 15 minutes Oven: 180°C, Fan: 140°C, Gas: Gas Mark gas 4)
Cook thoroughly until the juices run clear and there is no pink meat.
|label-glued||Paper & card|
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