Free-range Turkey

We have finally found the best turkey you'll ever taste and we want to make sure that you get the most from it by cooking it just right. These birds have been exclusively raised for us and this is how we recommend you cook them to perfection.


Defrost in the fridge or, if you are short of space, leave the turkey to thaw in the supplied cool box. Keep the bird in its vacuum packaging, add refreezable 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


Before cooking, thoroughly rinse your defrosted bird and pat dry with kitchen paper. Allow to come to room temperature for at least 30 minutes as this will help your turkey cook evenly.

Place the turkey in a large roasting tin, drizzle with olive oiland season generously with salt and pepper. Add a cup of water to the tin to keep the bird moist during cooking.


We recommend cooking your turkey unstuffed as stuffing lengthens the cooking time. Instead, stuff the cavity with 2-3 peeled and halved onions and a bouquet garni for extra flavour.

Cooking Temperatures and Times

Weigh your bird to calculate the exact cooking time required.

1. Preheat oven to 230°C / 450°F / Gas 8

2. Cook for 30 minutes

3. Reduce oven temperature to 180°C / 360°F / Gas 4

4. Cook for a further 15-18 minutes per 450g (lb)

Be careful not to overcook as this will make the meat dry and tough. Baste periodically with the cooking juices to help prevent this.

Don't forget: If you are stuffing your turkey remember to add the weight of the stuffing to the weight of your turkey to calculate the TOTAL cooking time required.

Ready? Then rest!

How do you know when your turkey is ready?

The thickest part of the thigh must be soft when pressed. Another test is to pierce with a metal fork; the juices must run clear, alternatively use a meat thermometer inserted into the leg. When it reads 70-75°C, your bird is cooked.


Once your turkey is cooked, it is vitally important to let it rest. Remove the bird from the oven, cover 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. Remember to reserve any cooking juices to make your gray with.


To carve confidently a good, sharp and well balanced carving knife is essential. We also recommend a good quality, large wooden carving board with a non-slip mat or wet tea towel underneath to prevent it slipping.

Impress your guests by carving the turkey at the table, have all the trimmings laid out ready to accompany the meat.

1. Use the tip of your fork to hold the turkey steady at the top of the breast. Using the whole length of the knife, carve 0.5cm slices starting from the top down. As soon as you get halfway down, use the fork to gently hold the slice in place until you finish. Transfer the slices directly onto plates or a serving platter.

2. Once all the breast meat has been removed. remove the legs. Twist each leg to break the joints and cut through the knuckle where the leg meets the carcass. Halve the leg by cutting through the knuckle using the knife or poultry scissors. Carve the dark thigh meat a little bit thicker than the slices from the breast.

3. Once you have removed all the meat from one side, turn the board and repeat the process until you have carved as much as you need.

Alternatively, use the carving method which Stefan shows you in his How to Carve a Turkey video.

"How to" Videos

How to roast turkey Pan to oven roasting

How to Roast Turkey

How to Carve Turkey

Head Chef Stefan shows you how to cook your free-range Turkey to perfection

Step by step, simple instructions on how to carve your Turkey

Click HERE to view

Click HERE to view

About our Turkeys

Key facts about our Turkeys



We source our turkey from the beautiful Loué region of France where the farmers are passionate about welfare and quality.

Having tasted many different Turkeys from the UK, we were unable to find the right quality so went back to our existing French supplier and found exactly what we were looking for.


Loué free-range Bronze Turkeys are exclusive to us. The birds come kitchen ready and fully prepared with their giblets removed. The characteristic plump and tender meat is low in fat, saturated fat and sodium, with a natural and superior flavour. We guarantee your complete satisfaction.

Totally free-range

When we say free-range, we really mean it. By day, our birds have the freedom to roam and peck under trees and hedges. Then by night, for their comfort and protection, they rest in cosy, fox-proof shelters with plenty of room to move around and spread their wings. The shelters are even painted in specially chosen, restful colours to help minimise stress.