Free Range Bronze Turkey

Your perfect Christmas centrepiece!
OFFER CODE: courier20
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Sourced from the beautiful Loué region of France, these free-range bronze turkeys are slow grown just for us, in our dedicated Donald Russell flock. Their exemplary outdoor lifestyle and all-natural diet gives the meat a gorgeously succulent bite, and a wonderful depth of flavour – just like turkey used to taste! Treat your family to the very finest this Christmas.

NOTE: Allow at least 72 hours to defrost.
  • NEW! Turkey can be cooked from frozen – full instructions provided. All you need is a meat thermometer!
  • Succulent, full-flavoured turkey
  • Exclusively reared for Donald Russell
  • Slow grown for rich flavour and juicy, meaty texture
  • Comes with the Donald Russell guarantee of quality
Box Contains:

    • 1 Free-range Bronze Turkey, without giblets (pack weight 5kg)

Frozen at the peak of perfection

How the cook a whole roast turkey, by Donald Russell.


Storage: Keep frozen at -18ºC or below
Defrosting your Turkey: (72 Hours Approx)
Defrost in the fridge or, if you are short of space, leave the turkey in the supplied cool box. Keep the bird in its vacuum packaging, add re-freezable ice packs to the box and replace the lid. The ice packs must be changed twice a day (morning and night) for clean, re-frozen ones.

Defrosting Time: 7-10 hours per 500g equals a defrosting time of approximately 72 hours.
To download our printable turkey cooking guide Click Here

Before cooking: Gently pat dry your defrosted turkey with kitchen paper and allow to come to room temperature for at least 30 minutes - this will help with even cooking.
Place the turkey in a large roasting tin and drizzle with olive oil, and season generously with salt and pepper. Pour a cup of water into the tin to keep the bird moist during cooking.
We recommend to cook your turkey unstuffed as being stuffed lengthens the cooking time. Instead stuff the cavity with 2-3 peeled and halved onions and bunch of herbs eg. thyme, marjoram and parsley for extra flavour.

Cooking: Weigh your bird to calculate the exact cooking time required.
1. Preheat oven to 230ºC/450ºF/Gas 8
2. Cook for 30 minutes
3. Reduce oven temperature to 180ºC/360ºF/Gas 4
4. Cook for further 15-18 minutes per 450g (lb)

Test: The thickest part of the thigh must be soft when pressed. Another test is to pierce with a meat fork; the juices must run clear. Alternatively insert a meat thermometer, when it reads 70 -75ºC you know its cooked.

Resting: Once your turkey is cooked it is vitally important to let it rest. Remove the bird from oven, tent loosely with foil and rest for a minimum of 30 minutes.
Resting is as important as cooking, as it allows the meat to become moist and tender all the way through. Reserve any juices to make your gravy.

Tip: You can rest your bird in a warm oven (without fan) at 60ºC for up to 60 minutes. This will allow you time to get all your trimmings and accompaniments ready and will reduce the stress

To watch our How to Cook Poultry video Click Here

To watch our How to Carve Turkey video Click Here
Nutritional Values (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