British Dry Aged Bronze Turkey

Slow-grown, free-roaming and dry-aged for a memorable Christmas centrepiece

  • Luxury slow-grown British turkey
  • From the world renowned Farmgate Hatcheries
  • Hand plucked, then traditonally hung and dry-aged for full flavour
  • Code: GRC600
  • Price per kg:
  • Item weight:
  • Servings:
Best value
(Price per kg)
As low as £100.00 Regular Price £100.00

Arriving from the renowned Farmgate Hatcheries, multi-award winning experts in turkey farming since 1971. This year we’re proud to bring you our premium British turkey, traditionally reared in open woodland for twice as long as most then expertly dry-aged to bring out new levels of flavour, these British turkeys are like no other. Treat your guests to a stunning Christmas roast that’s been given the utmost care and attention.

Cooking Instructions:
 
Please ensure you allow 12 hours for every kilogram of meat when defrosting your bird.

Cooking guidelines from defrosted.

Take the defrosted bird out of the fridge 4 hours before cooking and keep at room temperature.

Remove all packaging and make sure the bird is fully defrosted prior to cooking If you have a meat thermometer, probe to check the thickest parts of the breast and thigh is above 0°c. before allowing it to reach room temperature.

Pat dry with kitchen paper & remove the giblets from the cavity. Weigh your bird to calculate the cooking time required.as it may be heavier than weight stipulated.

At least 30 minutes before cooking pre-heat the oven to 180°c / 160°c fan / gas mark 4.

Place the turkey breast side down into a large roasting tin and season with salt and pepper. Add the giblets & 500ml (1 pint) of water into the roasting tin. This is to catch the juices from the bird and to make the gravy. If desired add a few of your favourite vegetables around the bird.

We recommend not to cover the joint with tin foil as this results in a steamed skin rather than an oven roasted one.

Cook the turkey in the centre of the preheated oven using the timings guide below.

After one hour, holding the drumsticks, turn the turkey over so it is breast side up. It will be hot so use oven gloves.

Following this, check regularly as the timer may pop prior to the guide on timings.

The pop-up timer we've inserted in the breast will pop up when the bird has reached 65°C

When the timer has popped removed the turkey from the oven and rest somewhere warm for at least 30 minutes, ideally longer You must ensure that the meat has maintained a core temperature of at least 65°C for a minimum of 10 minutes.

To check the turkey is cooked & piping hot throughout use a digital meat thermometer, or pierce at the thickest parts of the breast and thigh with a skewer. The juices must run clear.

Once the bird is cooked & piping hot throughout allow to stand at room temperature for at least 30 minutes, ideally longer. Don't cover it, it won't go cold, and the juices will settle in the meat.

Once fully rested, carve into thin slices for serving.

Guideline roasting times heating from defrosted.

4kg 1hour 45 mins
5kg 2 hours
6kg 2 hours 15 mins
7kg 2 hours 30 mins

Ensure product is fully cooked & piping hot throughout before serving.
Do not reheat once cooked.
Cooking appliances vary in performance, these are guidelines only.

Nutritional Information
 
(Typical per 100g)
  • Energy: 564 kJ/134 kcal
  • Fat: 3.8g, of which Saturates: 1.8g
  • Carbohydrate: 0.2g, of which Sugars: 0.0g
  • Fibre: 0g
  • Protein: 24.7g
  • Salt: 0.18g

Storage
 

Frozen-iconFrozen-icon

Storage: Keep frozen at -18°C or below
Defrost: Allow 12 hours per kg defrost time. Do not re-freeze once defrosted
Shelf life defrosted: Store in refrigerator and use within 24 hours