Waitrose Entertaining

No.1 Free Range Dry Aged Bronze Feathered Turkey(6kg-8kg)

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No.1 Free Range Dry Aged Bronze Feathered Turkey
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£112.00each est.(£14.00/kg)112.00
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A traditional slow-growing breed, renowned for succulent, well-flavoured meat. Dryplucked and matured for at least seven days to develop a unique gamey flavour.

Our Christmas turkeys are guaranteed to stay fresh until Boxing Day.

PER 100g edible portion



Per Portion/Per 100g edible portion



8% RI


4.20 g


6% RI


1.60 g


8% RI




<1% RI


0.20 g


3% RI

RI = % of your daily reference intake

INGREDIENTS: whole turkey.

Typical values as prepared. Contains 12 Servings

Typical valuesPER 100g edible portionPer 100g edible portion
Energy653kJ653 kJ
Energy155kcal155 kcal
Fat4.2g4.2 g
Of which Saturates1.6g1.6 g
Carbohydrate<0.5g g
Of which Sugars<0.5gg
Of which Sugars<0.5g g
Fibre<0.5g g
Protein28.9g28.9 g
Salt0.20g0.20 g

Origin Information

  • United Kingdom
  • from British turkey


  • Cook thoroughly until the juices run clear and there is no pink meat


Carving Instructions: …Carve in the traditional way or try this. Hold the wing by the tip and cut it at the mid section. Hold the leg by the end knuckle and cut all the skin between the leg and body and twist off. Using the tip of the knife, cut along the breast (keel) bone. Carry on cutting, keping the knife close to the bone, until the breast is removed. Slice the breast, and the dark meat from the leg and wing and place on a warmed serving plate. Pour the hot juices (stock) from the bird over the meat and allow a few minutes to soak as this will enhance the flavour even more. Serve and enjoy!

Oven cook

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. ……ROAST FROM CHILLED. Preheat oven. Place turkey in a large roasting tin. Brush the breast and legs with melted butter or oil. 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. For the last 15 minutes of cooking remove the foil to brown the breast if required. ……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 23 mins per kg + 2 hours 40 mins. Electric and Gas 30 mins per kg, Oven: 180°C, Fan: 140°C, Gas: Gas Mark gas 4)


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