The Ultimate Christmas Box + Vegetables

Don’t forget the sprouts!
£116.50
PRICE PER KILO: £14.75
OFFER CODE: bbcgf1620
 
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Our Ultimate Christmas Box just got even better. Because we love making life easy for you, we’ve added three different kinds of fully prepared veg. Simply pop it in the oven from frozen while the turkey is resting – or microwave from frozen in minutes. Now that’s a Merry Christmas!

Did you know; you can save time by cooking these Turkeys from frozen?
Watch the video guide here or view our printable guide to cooking from frozen or defrosted here. Full instructions are also provided with your delivery; all you need is a meat thermometer!

NOTE: If cooking from defrosted, allow at least 72 hours to defrost turkey’.
  • NEW! Turkey can be cooked from frozen – full instructions provided
  • Succulent Free-range Bronze Turkey
  • With all the trimmings, including veg
  • Plus Mosimann's light and tasty Christmas Pudding
Box Contains:

    • 1 Loué Free-range Bronze Turkey, 5kg
    • 1 Pork Sausagemeat, 450g
    • 1 pack Smoked Dry-cured Streaky Bacon, 200g
    • 8 Pigs in Blankets, 315g
    • 1 Mosimann's Christmas Pudding, 730g e
    • 2 packs Brussels Sprouts with Shallots & Bacon, 200g each
    • 2 packs Braised Red Cabbage, 200g each
    • 2 packs Caramelised Carrots, 200g each

Plus Free:

    • 2 packs Alpine Fries, 200g each
Frozen at the peak of perfection
Storage Conditions: Store at < -18ºC (Supplied frozen)
Recommended Shelf Life once defrosted:
Store between 0 - 5ºC - Use within 24 hours
For allergens, including cereals containing gluten, see ingredients in BOLD CAPITALS.

Bronze Turkey

Ingredients

Nutritional Information

Turkey Crown

Nutritional Information (Typical per 100g)
Energy: 784 kJ / 181 kcal, Fat: 11g, of which Saturates: 3.4g, Carbohydrates: 0.7g, of which Sugars: 0.1g, Fibre: 0g, Protein: 22g, Salt: 0.2g

Mossimanns Christmas Pudding

Ingredients
Vine Fruits (31%) (Currants, Raisins, Sultanas), Candied Citrus Peel (Orange Peel, Lemon Peel, Glucose-Fructose Syrup, Salt, Acidity Regulator: Citric Acid), Vegetable Suet (Palm Oil, Sunflower Oil, WHEAT Flour (WHEAT Flour, Calcium Carbonate, Iron, Niacin, Thiamine), Breadcrumbs (WHEAT Flour, Calcium Carbonate, Iron, Niacin, Thiamine), Water, Salt, Yeast), Guinness, Dark Brown Sugar, Diced Apple, Beer, Ginger Crush (Ginger, Sugar, Water), Orange Juice from concentrate, Black Treacle, Arnagnac, Prunes, Ground ALMONDS, Rum, Madeira Sherry, Mixed Spice, EGG, Lemon Juice from concentrate, Skimmed MILK Powder, Ground Cinnamon, Salt.

Nutritional Information (Typical per 100g)
Energy: 1398 kJ / 344 kcal, Fat: 11g, of which Saturates: 4.2g, Carbohydrates: 52g, of which Sugars: 42g, Fibre: 3.2g, Protein: 2.9g, Salt: 0.4g

Brussels Sprouts with Shallots & Bacon

Ingredients
Brussels Sprouts (75%), Shallots (13%), Smoked Bacon (6%), [Streaky Bacon, Salt, Antioxidant: Sodium Ascorbate, Preservative: Sodium Nitrite], Unsalted Butter (MILK), Salt, Cracked Black Pepper.

Nutritional Information(Typical per 100g)
Energy: 330 kJ / 80 kcal, Fat: 5g, of which Saturates: 2.8g, Carbohydrates: 3.3g, of which Sugars: 2g, Fibre: 3.3g, Protein: 3.7g, Salt: 0.6g

Braised Red Cabbage

Ingredients
Red Cabbage (49%), Water, Demerara Sugar, Bramley Apples, Onions, Redcurrant Jelly, [Glucose Syrup, Redcurrant Juice Concentrate, Gelling Agent (Pectin), Acidity Regulators (Citric acid, Sodium citrates), Elderberry Extract], Rapeseed Oil, Balsamic Vinegar, Salt, Garlic Puree, Ground Cinnamon, Ground Cloves, Ground Nutmeg, Ground Black Pepper.

Nutritional Information (Typical per 100g)
Energy: 360 kJ / 85 kcal, Fat: 1.4g, of which Saturates: 0.1g, Carbohydrates: 16.6g, of which Sugars: 15.1g, Fibre: 1.5g, Protein: 0.8g, Salt: 0.7g

Caramelised Carrots

Ingredients
Carrots (89%), Honey (8%), Salt, Garlic Puree, Unsalted Butter (MILK), Rosemary, Cracked Black Pepper.

Nutritional Information (Typical per 100g)
Energy: 287 kJ / 68 kcal, Fat: 0.6g, of which Saturates: 0.3g, Carbohydrates: 13.7g, of which Sugars: 13.2g, Fibre: 2.7g, Protein: 0.6g, Salt: 0.9g

Pork Chipolatas wrapped in Bacon

Ingredients
Chipolata: Pork (80%), Water, Rusk (Fortified WHEATFLOUR (with added Calcium Carbonate, Iron, Niacin, Thiamin), Salt), Seasoning (Salt, Fortified WHEATFLOUR (with added Calcium Carbonate, Iron, Niacin, Thiamin), Dextrose, Preservative: Sodium SULPHITE, Ground spices, Flavourings, Antioxidant: Sodium ascorbate). Filled into beef collagen sausage casing.
Bacon: Pork Belly (96%), Sea Salt, Sugar, Preservatives: Potassium nitrate, Sodium nitrate.

Nutritional Information (Typical per 100g)
Energy: 1023 kJ / 246 kcal, Fat: 17g, of which Saturates: 6.6g, Carbohydrates: 4.6g, of which Sugars: 0.3g, Fibre: 0.2g, Protein: 18.8g, Salt: 2.5g

Streaky Bacon

Ingredients
Pork Belly, Sea Salt, Preservative: Sodium Nitrite, Antioxidant: Ascorbic Acid.

Nutritional Information (Typical per 100g)
Energy: 1128 kJ / 271 kcal, Fat: 20.2g, of which Saturates: 7.6g, Carbohydrates: 2.9g, of which Sugars: 0.1g, Fibre: 0g, Protein: 19.4g, Salt: 3.66g

Pork Sausagemeat

Ingredients
Pork (80%), Water, Rusk (Fortified WHEATFLOUR (with added Calcium Carbonate, Iron, Niacin, Thiamin), Salt), Seasonings (Salt, Fortified WHEATFLOUR (with added Calcium Carbonate, Iron, Niacin, Thiamin), Dextrose, Preservative: Sodium SULPHITE, Ground Spices, Flavourings, Antioxidant: Sodium ascorbate). Filled into natural pork casings.

Nutritional Information (Typical per 100g)
Energy: 1336 kJ / 322 kcal, Fat: 27.4g, of which Saturates: 10.1g, Carbohydrates: 5.7g, of which Sugars: 0.3g, Fibre: 0.3g, Protein: 13.3g, Salt: 1.75g
Bronze Turkey

FROM DEFROSTED: Defrost your turkey slowly in the fridge, for 7-10 hours per 500g - about 72 hours. If you don't have room in the fridge, you can use the polystyrene coolbox your turkey arrived in. Put a couple of ice packs in with it, and keep the lid on tight. Replace the ice packs twice a day.
Pat your bird dry with kitchen paper, and allow to come to room temperature for at least 30 minutes. This helps it to cook evenly. Weigh your bird to calculate the cooking time required.
Preheat your oven to 230°C / Fan 220°C / Gas 8. Place the turkey in a large roasting tin, drizzle with olive oil and season with salt and pepper. Add a cup of water or wine to the tin to keep the bird moist during cooking. Cook the turkey in the centre of the oven for 30 minutes. Reduce the temperature to 180°C / Fan 170°C / Gas 4 and Continue to cook for a further 15 -18 minutes per 450g (lb). Baste occasionally and be careful not to overcook!
Once cooked, let the turkey rest before carving. Remove it from the oven, cover loosely with foil and rest for at least 30 minutes, to make it moist and tender all the way through. Keep any juices for the gravy.
We recommend cooking your stuffing separately. A stuffed bird takes longer to cook, which can dry out your turkey. If you like, you can loosely pack the cavity of the bird with 2-3 peeled and halved onions and a bouquet garni for extra flavour.

FROM FROZEN: To cook this turkey from frozen, we recommend using a digital meat thermometer - check our website or ask our advisors if you need one.
Weigh your turkey to calculate your cooking time - it needs approximately 18 - 20 minutes per 450g (lb). We also suggest you sit it at room temperature for 20 minutes before cooking - this makes it easier to unwrap. Once it's cooked, rest it for 30 minutes to one hour, to make it even more juicy. Add all these times together and work backwards from when you want to serve up, to see when to switch your oven on.
When you're ready to go, preheat the oven to 170°C / Fan 160°C / Gas 4, and place an oven shelf in the bottom third. Remove your turkey from the freezer and sit in its packaging for 20 minutes at room temperature. Unwrap your turkey and place it on top of a roasting rack inside a roasting tray. Drizzle with olive oil and season with salt and pepper.
Cook for 21/2 hours, trying not to open the oven door or let out too much heat. After this time the turkey should be starting to turn golden.
Carefully take your turkey out of the oven, closing the door to retain the heat, and do your first temperature check. Insert the temperature probe into the meatiest part of the breast, leaving it in place for at least 10 seconds to get an accurate reading. If it reads below 74°C (it almost certainly will at this stage), it needs further cooking.
Tilt the turkey to pour any cooking juices into the roasting tray, and add about three glasses of liquid to the tray - white wine, chicken stock or water, according to taste. Drizzle with a little more olive oil and return to the oven.
Repeat the temperature test after a further 45 minutes, and every 15 - 30 minutes after that - if it's close to 74°C, check it sooner. Remember, all ovens vary! If the turkey is getting too brown, cover loosely with tinfoil. For the final temperature test, check a few places on the breast, including close to, but not touching, the bone. Also check the thickest part of the thigh.
When each point reaches 74°C, remove the turkey from the oven, tip out any more juices to make your gravy, cover the turkey loosely with tinfoil and leave to rest in a warm place for 30 minutes to an hour before carving.
Use this time to complete your veg and gravy.
Pour yourself a glass of something tasty, serve up, and enjoy!

Mossimanns Christmas Pudding

For Best Results Cook/Serve From Ambient Room Temperature
MICROWAVE: Remove the outer packaging. Loosen lid. Place on a microwavable plate and heat on full power for 4 minutes (800 watts). Leave to stand for 2 minutes before serving.
STEAM: Remove the outer packaging. Place bowl in a pan of simmering water (half the depth of the bowl). Steam for 1 hour; topping up with boiling water as necessary.
Do not allow water to enter the pudding. Do not allow to boil dry. Remove the pudding from the saucepan. Turn it out on to a warm dish. Dust it with sugar. Pour a little warm Brandy over the Pudding. Flame, and serve with either the brandy or yoghurt sauce.

Brussels Sprouts with Shallots & Bacon

For best results cook from Frozen in the Oven.

OVEN: Remove film and place tray onto a baking tray. Cook in preheated oven at 210°C / Fan 200°C / Gas 7 until piping hot for:

From Frozen: 30-35 minutes
From Defrosted: 22-25 minutes

Stir before serving.

MICROWAVE: Based on 800 watt. Pierce film and cook until piping hot:

From Frozen: 4 - 5 minutes
From Defrosted: 3 - 4 minutes

Stir before serving.

Braised Red Cabbage

For best results cook from frozen in the oven.

OVEN: Remove film and place tray onto a baking tray. Cook in preheated oven at 210°C / Fan 200°C / Gas 7 until piping hot for:

From Frozen: 30-35 minutes
From Defrosted: 22-25 minutes

Stir before serving.

MICROWAVE: Based on 800 watt. Pierce film and cook until piping hot:

From Frozen: 4 - 5 minutes
From Defrosted: 3 - 4 minutes

Stir before serving.

Caramelised Carrots

For best results cook from frozen in the oven.

OVEN: Remove film and place tray onto a baking tray. Cook in preheated oven at 210°C / Fan 200°C / Gas 7 until piping hot for:

From Frozen: 30-35 minutes
From Defrosted: 22-25 minutes

Remove from oven and allow to stand for 5 minutes before serving.

MICROWAVE: Based on 800 watt. Pierce film and cook until piping hot:

From Frozen: 4 - 5 minutes
From Defrosted: 3 - 4 minutes

Stir before serving.

Pork Chipolatas wrapped in Bacon

From Defrosted
Oven: Preheat oven to 200°C / 190°C Fan / Gas 6. Place sausages on a baking tray and cook for 12-16 minutes until crisp, turning occasionally.
Grill: Preheat grill to medium. Place sausages on a rack and cook for 12-16 minutes until crisp, turning occasionally.

This product must be cooked thoroughly prior to consumption.

Streaky Bacon

Defrost thoroughly before cooking in a refrigerator. Heat « tbsp oil in a frying pan on a medium heat. Remove packaging, add rashers to the pan and fry until cooked through, turning halfway.

Pork Sausagemeat

Remove outer packaging. Cook the product in its original tray. Preheat oven to 180°C/Fan 170°C/Gas 4.

From defrosted: 45-50 minutes
From Frozen: 60-65 minutes

Remove from oven and allow to rest for 10 minutes before serving. This product must be thoroughly cooked prior to consumption.
Steak Burgers
Nutritional values: (raw typical per 100g contains)
Energy values: 745 kJ/178 kcal, Protein: 20.3g, Fat: 10.8g, Carbohydrates: <0.1g

Cooking

To view our 'Cook the Perfect Steak' guide Click Here

Let Head Chef Stefan show you how to cook the perfect burger, Click Here to watch his simple how to video.

To view our Steak Burger Cooking Instructions PDF Click Here
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