Quantity of Waitrose 1 Free Range Dry Aged Bronze Feathered Turkey (with giblets) in trolley 0
- Serves 12
The greatest turkey you'll ever taste?
We certainly think so. This makes a fantastic centrepiece to your Christmas lunch and the intense flavour with a subtle hint of game will draw serious admiration. It's turkey with the flavour turned up to 10. If only the best will do for your family, look no further.
What makes them so unique? Our Waitrose 1 whole turkeys are a traditional, slow-growing breed, renowned for their succulent, exceptionally well-flavoured meat. And the dry-ageing really concetrates the flavour in the same way as dry-aged beef (it certainly doesn't mean a dry turkey).
These turkeys are free to roam on the family farm, with lots of exercise and enjoying a natural diet of corn, soya and foraging. They grow to full maturity (over twice the age of a standard intensively-grown turkey) before being hand-plucked and dry-aged for at least seven days to develop their trademark mouthwatering gamey flavour.
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 100g edible portion
Per Portion/Per 100g edible portion
For allergens see ingredients in bold.
Typical values as prepared. Contains 12 Servings
|Typical values||PER 100g edible portion||Per 100g edible portion|
|Of which Saturates||2.4g||2.4 g|
|Of which Sugars||<0.5gg|
|Of which Sugars||<0.5g g|
- United Kingdom
- from British turkey
- Cook thoroughly until the juices run clear and there is no pink meat
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)
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!
|label-glued||Paper & card|
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