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Introducing The Crown Selection - See range here

Introducing The Crown Selection - See range here

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Save £25 on our Fillet Bundle. Now only £40

Christmas Maxi Roast Selection

Three full-size Christmas roasts

  • Free-range British turkey
  • Grass-fed British beef
  • Hand-rolled pork loin
  • Code: D5543
  • Price per kg:
  • Item weight:
  • Servings: 13-18
Box Contains:
  • British Slow-cooked Bronze Turkey Crown, bone in, 2kg
  • Pork Roast with Cranberry & Apricot Stuffing, boneless, 1.5kg
  • Extra Trimmed Rump Roast, boneless, 900g
 
Special Price £54.00 Regular Price £108.00

At Donald Russell, we love turkey, but we know that others prefer beef and even pork - and that's great too. So here’s our Christmas gift to you – a trio of festive roasts now HALF PRICE at £54!

If you’re extending the festivities with celebrations across a few days, this trio of festive roasts - which we are calling our Maxi Roast Selection - is just what you need. Free-range British turkey crown with a naturally juicy bite, grass-fed British beef, traditionally matured for at least 35 days, and tender pork, hand-rolled with a rich cranberry and apricot stuffing.

Cooking Instructions:
 
British Slow-cooked Bronze Turkey Crown
Please ensure you allow 12 hours for every kilogram of meat when defrosting your bird.

Heating guidelines from defrosted: make sure the crown is fully defrosted prior to cooking.

If you have a meat thermometer, probe to check the thickest part of the breast is above 0°c. before allowing it to reach room temperature.

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

Carefully open the bag and remove the crown, discard the liquid. Place the joint into a neat fitting, shallow roasting tin, skin side up and add approx. 200 - 300 ml of light chicken stock.

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

Heat in the centre of the pre-heated oven using the guide below.

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 meat has reached 65°C, When the timer has popped removed the turkey from the oven and rest somewhere warm for at least 30 minutes.

You must ensure that the meat has maintained a core temperature of at least 65°C for a minimum of 10 minutes.

To ensure the turkey is heated fully throughout use a digital meat thermometer or probe the thickest part of the breasts, The juices must run clear.

Once the joint is piping hot throughout allow to stand at room temperature for at least 30 minutes 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.

Guide to roasting times cooking from defrosted.

1.5kg 1 hour 10 mins
2kg 1 hour 20 mins
2.5kg 1 hour 30 mins
3.0kg 1 hour 40 mins
3.5kg 1 hour 50 mins

Ensure product is piping hot throughout before serving.
Do not reheat once cooked.
Cooking appliances vary in performance, these are guidelines only
Pork Loin Roast with Cranberry & Apricot Stuffing
Cooking guidelines from defrosted: remove all packaging and pat dry with kitchen paper. Brush the rind with oil and season well with salt. Allow the meat to come to room temperature for up to 30 minutes before cooking.

Preheat the oven to 250°C / fan 230°C / gas 9. Sear the meat for 15 minutes in the oven.

Reduce temperature to 180°C / fan 160°C / gas 4 and cook for 25-30 minutes per 450g.

Once joint is cooked, rest it in the warm place for at least 20 minutes.

For crispy crackling, carefully cut the string, remove the layer of rind, return it to the oven and cook until crisp whilst the meat rests.

Ensure product fully cooked and piping hot throughout.
Cooking appliances vary in performance, these are guidelines only.
Extra Trimmed Rump Roast
Cooking guidelines from defrosted: remove all packaging and pat dry with kitchen paper. Allow 30 minutes for the meat to come to room temperature.

Preheat oven to 250°C / fan 230°C / gas 9. Place the joint in a roasting tray. Season with salt and pepper.

Sear meat for 15 minutes in the oven. Then reduce the oven temperature to 190°C / fan 170°C / gas 5 and continue cooking for time below:

Rare: 20-24 minutes (internal temperature of meat: 45-47°C)
Medium: 28-32 minutes (internal temperature of meat: 55-60°C)
Well done: 40-44 minutes (internal temperature of meat: 72-75°C)

Keep warm and rest for at least 10 -15 minutes before carving.

Cooking appliances vary in performance, these are guidelines only.

Extra Trimmed Rump Roast 600g

Cooking guidelines from defrosted: remove all packaging and pat dry with kitchen paper. Allow 30 minutes for the meat to come to room temperature.

Preheat oven to 230°C / fan 210°C / gas 8.

First sear in a pan on all sides for 5-6 minutes, place on to a wire rack inside a roasting tray then roast in the oven at 210°C for:

Rare: 19-20 minutes (internal temperature of meat: 45-47°C)
Medium: 25-26 minutes (internal temperature of meat: 55-60°C)
Well done: 34-35 minutes (internal temperature of meat: 72-75°C)

Keep warm and rest for at least 10-15 minutes before carving.

Cooking appliances vary in performance, these are guidelines only.
Ingredients:
 
Allergen advice: for allergens, including cereals containing gluten, see ingredients in BOLD CAPITALS.

Pork Loin Roast with Cranberry & Apricot Stuffing
Pork (80%), pork sausagemeat (16%) (pork (80%), water, rusk (fortified WHEAT flour (with added calcium carbonate, iron, niacin, thiamin), salt), seasonings (salt, fortified WHEAT flour (with added calcium carbonate, iron, niacin, thiamin), dextrose, preservative: sodium SULPHITE, ground spices (white pepper, nutmeg), flavourings, antioxidant: sodium ascorbate), porchatta seasoning (herbs (basil, fennel, marjoram, rosemary, thyme), salt, sugar, dehydrated garlic, spice (cracked black pepper)), apricot, cranberry.

Nutritional Information
 
(Typical per 100g)

British Slow-cooked Bronze Turkey Crown
  • Energy: 639 kJ/152 kcal
  • Fat: 4.6g, of which Saturates: 1.9g
  • Carbohydrate: 0.2g, of which Sugars: 0.2g
  • Fibre: 0g
  • Protein: 26.5g
  • Salt: 0.46g

Pork Loin Roast with Cranberry & Apricot Stuffing
  • Energy: 1142 kJ/275 kcal
  • Fat: 21.6g, of which Saturates: 7.9g
  • Carbohydrate: 3.3g, of which Sugars: 1.8g
  • Fibre: 0.8g
  • Protein: 17g
  • Salt: 0.65g

Extra Trimmed Rump Roast
  • Energy: 726 kJ/ 174 kcal
  • Fat: 10.1g, of which Saturates: 4.3g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 20.7g
  • Salt: 0.14g

Storage
 

Frozen-iconFrozen-icon

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