in association with Saga

The Ultimate Christmas Box

The perfect Christmas feast

Special Price: £69.00 Save £29.50

Regular Price: £98.50

OFFER CODE: SAGA1625
 
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This box contains everything you will need to feed the family the best they'll ever taste this Christmas! Plus we'll send it straight to you because to us, 'all the trimmings' means delivery to your door, step by step cooking instructions and a promise of complete satisfaction.

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
  • Kitchen ready and fully prepared Turkey with giblets removed
  • Everything for the perfect Christmas meal
  • Succulent Free-range Bronze Turkey
  • Free-range Pork Sausagemeat, Streaky Bacon & delicious Pigs in Blankets
  • Includes Mosimann's Christmas Pudding
Box Contains:

    • 1 Loué Free-range Bronze Turkey
      (weight 5kg)
    • 1 Pork Sausagemeat
      (pack weight 450g)
    • 1 pack Smoked Dry-cured Streaky Bacon
      (pack weight 200g)
    • 8 Pigs in Blankets
      (pack weight 315g)
    • 1 Mosimann's Christmas Pudding
      (pack weight 730g e)

Plus Free:
  • 8 Mini Artisan Sausage Rolls, 460g
  • 10 Mini Ham Croissants, 420g
  • 15 Canapé Quiches, 270g
 
SAVE £29.50
 
Frozen at the peak of perfection
Turkey: Storage: Keep frozen at -18ºC or below
Freezer Shelf life: 24 months from production
Defrost: Defrost for 72 hours. Do not re-freeze once defrosted
Shelf life defrosted: Store in refrigerator and use within 24 hours

Sausagemeat, Chipolatas, Smoked Dry-cured Streaky Bacon: -18°C. Once defrosted store between 0 - 5°C. Use within 48 hours. Do not refreeze once defrosted
Mosimann's Christmas Pudding:-18°C. Once defrosted store between 0 - 5°C. Use within 24 hours. Do not refreeze once defrosted
Allergy Advice: For allergens, including cereals containing gluten, see ingredients in BOLD CAPITALS.

Turkey

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

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

Chipolatas

Ingredients:
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


Smoked Dry-cured 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


Mosimanns 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

Turkey

To download our printable turkey cooking guide Click Here

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 - his 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!


From Defrosted

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 Turkey video Click Here

To watch our How to Carve Turkey video Click Here


Sausagemeat

Cooking Guidelines from Defrosted/Frozen
Remove outer packaging. Cook the product in its tray in a preheated oven at 180ºC/350ºF/Gas 4 for 60-65 minutes from frozen or 45-50 minutes from defrosted. Remove from oven and allow to rest for 10 minutes before serving. Cooking appliances may vary in performance, these are guidelines only.


Chipolatas

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.


Smoked Dry-cured 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.


Mosimanns 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.