Quantity of Free Range Turkey (with giblets) in trolley 0
- Serves 5
Exclusive to Waitrose, this white feathered, slow-growing breed has been chosen for its taste and succulence. These award-winning free range birds are reared in small flocks and enjoy access to open pastures as well as food, water and shelter.
The birds range freely across their paddocks, eating insects and pecking the trees and hedgerows before returning to their houses at night or to feed and drink. Fallen trees or specially built structures keep the birds active and occupied as they climb and perch. All this freedom, natural light and fresh air makes for a healthy bird and an especially tasty meat for your Christmas table.
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
- Waitrose own label
Per Portion/Per 100g edible portion
Typical values as prepared. Contains 5 Servings
|Typical values||PER 100g||Per 100g edible portion|
|Of which Saturates||1.3g||1.3 g|
|Of which Sugars||<0.5gg|
|Of which Sugars||<0.5g g|
- United Kingdom
Oven instructions: For best results cook in a Fan oven set at 140°C, this gives a lower temperature, longer time cook for a more succulent turkey. Calculated cooking time for this turkey is shown on the front price weight label. Size and thickness may vary, cook times are given as guidance. Preheat oven. Place turkey in a large roasting tin. Brush the breast and legs with melted butter or oil if desired. Cover with foil, tucking the foil down and around the sides of the turkey keeping the foil inside the tin. Place roasting tin in the centre of oven. During cooking: Halfway through cook time remove the turkey from the oven, spoon the juices in the bottom of the roasting tin over the turkey to baste, recover with the foil and return to the oven. For the last 15 minutes of cooking remove the foil and baste the turkey again with the cooking juices. End of cooking: Pierce the thickest part of the thigh with a skewer to check that the juices run clear. If more cooking is required re-cover with foil and return to the oven, checking every 15 minutes. Once cooked, remove from the oven, cover with foil and leave to rest for a minimum of 30 minutes. (Time Fan oven: 23 mins per kg plus 2 hr 40 mins. Electric and Gas: 40 mins per kg plus 15 mins., Oven: 180°C, Fan: 140°C, Gas: Gas Mark gas 4)
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