Waitrose Entertaining

essential Waitrose Turkey(8kg-9.5kg)

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  • Serves 16
essential Waitrose Turkey
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£47.50each est.(£5.00/kg)47.50
  • Serves 16

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
  • Seasonal
  • Waitrose own label

PER 100g

Energy

463kJ
109kcal

Per Portion/Per 100g edible portion

Energy

0kj
0kcal

0% RI

Fat

0.0g

Low

0% RI

Saturates

0.0g

Low

0% RI

Sugars

0.0g

Low

0% RI

Salt

0.0g

Low

0% RI

RI = % of your daily reference intake

Turkey

Typical values as sold. Contains 16 Servings

Typical valuesPER 100gPer 100g edible portion
Energy463kJ0 kJ
Energy109kcal0 kcal
Fat1.8g0.0g g
Of which Saturates0.6g0.0g g
Carbohydrate<0.5gg
Carbohydrate0.0g g
Of which Sugars0.0g g
Of which Sugars0.0gg
Fibre0.0g g
Fibre0.0gg
Protein23.1g0.0g g
Salt0.23g0.0g g

Origin Information

Oven cook

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. Roast in Oven. Pre heat the oven. 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 roasting tin in the centre of the 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 removed from the oven, cover with foil and stand for a minimum of 30 minutes. (Time Fan oven: 23mins per kg plus 2hr 40 mins. Electric and Gas: 30 mins per kg, Oven: 180°C, Fan: 140°C, Gas: Gas Mark gas 4)

Recycling

ComponentMaterialRecyclable
boxCard
clipMetal
wrapPolyethylene
bagPlastic - LDPE (Low Density Polyethylene)
bandRubber
filmPolyethylene
padMixed Material
palletWood
label-gluedPaper & card

Disclaimer

Please note that while we take every care to make sure the product information displayed on our website is correct, product recipes are regularly changed. This may affect nutrition and allergen information therefore you should always check product labels and not rely solely on the information presented here.

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