Our medium free range bronze turkey gives you succulent, full flavoured meat. Layer any leftovers into a thick sliced bloomer with all your favourite trimmings for the ultimate Boxing Day sandwich.
Requires cooking
Suitable for freezing
Seasonal
Waitrose own label
per 100g
Energy
492kj 117kcal
PER 100g
Energy
717kj 171kcal
9% RI
Fat
5.90 g
Medium
8% RI
Saturates
1.90 g
Medium
10% RI
Sugars
<0.5g
Low
<1% RI
Salt
0.21 g
Low
4% RI
RI = % of your daily reference intake
0
Typical values
Energy
492kj
Energy
117kcal
Fat
2.6g
Saturates
0.7g
Polyunsaturates
0.7g
Carbohydrate
0.0g
Fibre
0.0g
Protein
23.3g
Sodium
0.07g
Salt
0.18g
Omega 3
0.0g
Omega 6
0.0mg
Cholesterol
0.0g
Vitamin A
0.0µg
Vitamin D
0.0µg
Vitamin E
0.0mg
Niacin
0.0mg
Folic Acid
0.0µg
Biotin
0.0µg
Potassium
0.0mg
Vitamin C
0.0mg
Thiamin
0.0mg
Riboflavin
0.0mg
Vitamin B6
0.0mg
Vitamin B12
0.0µg
Pantothenic Acid
0.0mg
Vitamin K
0.0µg
Iron
0.0mg
Zinc
0.0mg
Iodine
0.0µg
Copper
0.0mg
Manganese
0.0mg
Selenium
0.0µg
Molybdenum
0.0µg
Chromium
0.0µg
Calcium
0.0mg
Magnesium
0.0mg
Sodium
0.0mg
Chloride
0.0mg
Origin Information
Ireland
Oven cook
From Chilled
Oven instructions: For best results allow the turkey to sit at room temperature for 1 hour before cooking. Calculated cooking time for this turkey is shown on the front price weight. label. Preheat the oven. Place the Turkey in a large roasting tin. Remove the trussing band and pull out the legs to open the cavity. Rub softened butter over the breast and thighs, season with salt and pepper and place ½ onion, ½ lemon and sage, rosemary & parsley inside the cavity (optional). …Place the turkey in the centre of the oven uncovered. During cooking: After the first hour, spoon the juices at the bottom of the roasting tin over the turkey to baste, cover with foil and return to the oven making sure to rotate the tin. Continue to baste and rotate the roasting tin, typically 2-3 times throughout the remaining cooking time. Remove the foil for the last 20 minutes of cooking time to allow the skin to brown. ……End of cooking: Pierce the thickest part of the thigh with a skewer to check the juices run clear. If more cooking is required, return to the oven, checking every 15 minutes. Once cooked, remove from the oven, cover with foil and leave to rest for a minimum 30 minutes before carving. (Time 35 mins per kg, Oven: 170°C, Fan: 150°C, Gas: Gas Mark 4)
Recycling
Component
Material
Recyclable
bag
Polypropylene
clip
Aluminium
label-glued
Paper
Disclaimer
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