The Ultimate Christmas Box

The perfect Christmas Feast

Availability: In stock

£97.75
PRICE PER KILO: £14.61
CODE: D1304
 
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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.

NOTE: Allow at Least 72 Hours to Defrost Turkey
  • Kitchen ready and fully prepared Turkey with giblets removed
  • Everything for the perfect Christmas meal
  • Succulent free-range Bronze Turkey
  • Versatile Pork Sausage Meat, Streaky Bacon & delicious Pigs in Blankets
  • Includes Mosimann's Christmas Pudding
Box Contains:

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

  Professionally shock frozen
Free delivery on all orders over £80.00
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

Sausage Meat : Storage Handling
Storage: Store below -18C to -25C
Freezer Shelf life: 12 months use by date stated on label
Defrost: Defrost in a refrigerator. Once defrosted do not re-freeze

Allergy Advice: Sausage Meat & Pigs in Blankets contain wheat, gluten and sulphite.

Note: Allow at Least 72 Hours to Defrost Turkey
Before cooking: Thoroughly rinse your defrosted turkey and gently pat dry 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

Sausage Meat : 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.
Note: Allow at Least 72 Hours to Defrost Turkey
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Product Reviews

The Ultimate Christmas Box
Overall Rating
  
4
Quality
Taste
Service
Perfect.
   5
Something else! By far the best turkey we have ever eaten and, cooked a la Stefan...perfect.
By Walt - 25th Dec 2013
fantastic value and the best turkey
   5
I bought the christmas box last year and since then have bought several turkeys and for someone who thought they didn't like turkey this is a wonderful turn around.
By lorna - 15th Oct 2012