Free-range Turkey Crown Feast for 4

Serve Christmas dinner with succulent white meat for everyone.

  • Slow grown, Free-range Bronze Turkey Crown
  • Our Chefs' prepared sides and vegetables
  • Christmas pudding created by Anton Mossimann OBE
  • Code: D3999
  • Price per kg:
  • Item weight:
  • Servings: 4
Box Contains:
  • Free-range Bronze Turkey Crown 1kg
  • 8 Pigs in Blankets in pack of 8 315g
  • 2 packs Brussels Sprouts with Shallots & Bacon 200g per pack
  • 2 packs Goose Fat Roast Potatoes 200g per pack
  • 2 packs Caramelised Carrots, 200g pack
  • 2 packs Cauliflower Cheese, 200g per pack
  • 1 pack Smoked Dry-cured Streaky Bacon 200g
  • Fruity Festive Stuffing 450g
  • 1 Traditional Turkey Gravy 500g
  • Mosimann's Christmas Pudding 730g
 
£75.00

A hand-picked collection for a mouth-watering Christmas dinner, with a succulent white meat centrepiece. Brought together by our team of world-class Chefs.


Serve our slow grown, free-range Bronze Turkey Crown – traditionally reared for succulent flavour -with a generous array of traditional vegetables and sides, including creamy Cauliflower Cheese, Brussels Sprouts with Shallots & Bacon, Fruity Festive Stuffing, Dry-cured Smoked Streaky Bacon, Traditional Turkey Gravy, Goose Fat Roast Potatoes, Caramelised Carrots and Pigs in Blankets. Round off your meal with Mosimann’s Christmas Pudding from Michelin-star Chef, Anton Mosimann OBE.

 

Cooking Instructions:
 
Free-range Turkey Crown 1-1.35kg
From frozen:
Weigh your crown to calculate your cooking time - it needs approximately 30 - 35 minutes per 450g (lb). We also suggest you sit it at room temperature for 20 minutes before cooking - this makes it easier to unwrap.
Once it's cooked, rest it for at least 30 minutes, 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 220°C / Fan 200°C / Gas 7, and place an oven shelf in the bottom third.
Remove your crown from the freezer and sit in its packaging for 20 minutes at room temperature.
Unwrap your crown 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 1 hour, trying not to open the oven door or let out too much heat. After this time the crown should be starting to turn golden.
Carefully take your crown 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. Add a couple of 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 every 10-15 minutes after that - if it's close to 74°C, check it sooner.
Remember, all ovens vary! If the crown 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.
When each point reaches 74°C, remove the crown from the oven, cover loosely with tinfoil and leave to rest in a warm place for at least 30 minutes before carving.
Use this time to complete your veg and gravy. Pour yourself a glass of something tasty, serve up, and enjoy!

From defrosted: Defrost your turkey crown slowly in the fridge for 7 - 10 hours per 500g - between 24 and 36 hours. If you don't have room in the fridge, you can use the polystyrene coolbox your crown arrived in.
Put a couple of ice packs in with it, and keep the lid on tight. Replace the ice packs twice a day. Pat your crown dry with kitchen paper, and allow to come to room temperature for at least 30 minutes.
This helps it to cook evenly. Weigh your crown to calculate the cooking time required. Preheat your oven to 230°C / Fan 220°C / Gas 8.
Place the turkey crown in a large roasting tin, drizzle with olive oil and season with salt and pepper. Add a cup of water or wine to the tin to keep it moist during cooking.
Cook the crown in the centre of the oven for 15 minutes. Reduce the temperature to 180°C / Fan 170°C / Gas 4 and continue to cook for a further 12 - 15 minutes per 450g (lb). Baste occasionally and be careful not to overcook!
To check the turkey is cooked either use a digital meat thermometer, or pierce at the thickest parts of the breast and thigh with a skewer.
The juices will run clear when cooked. Once cooked, let the crown rest before carving. Remove it from the oven, cover loosely with foil and rest for at least 30 minutes, to make it moist and tender all the way through.
Keep any juices for the gravy. We recommend carving along the breast bone and down the ribs to remove each breast cleanly in one whole piece.
The breasts can then be easily cut across the grain into even slices. Arrange all the meat onto a warmed serving platter - job done!

Pigs in Blankets
From defrosted remove all packaging.

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. Turn occasionally.

Grill: preheat grill to medium. Place sausages on grill rack for 12-16 minutes until crisp. Turn occasionally.

This product must be cooked thoroughly prior to consumption.
Dry-cured Smoked Streaky Bacon
Defrost in a refrigerator thoroughly before cooking. Remove all packaging. Pre heat frying pan to medium. Add bacon and fry for 4-5 minutes, turning halfway.
Fruity Festive Stuffing
For best results cook from frozen in the oven. Remove outer packaging and film. Cook the product in its original tray.
Preheat oven to 180°C / fan 170°C / gas 4. Place the tray on a baking tray and cook for:

From defrosted: 45-48 minutes
From frozen: 60-63 minutes

Remove from oven and allow to rest for 10 minutes before serving.

Please note: cooking appliances vary in performance; these are guidelines only. This product must be cooked thoroughly prior to consumption.
Traditional Turkey Gravy
Cooking guidelines from defrosted

Hob: Decant contents into a saucepan. Heat gently over a medium heat. Stir occasionally until piping hot, serve immediately.

Microwave (based on 900w, medium setting): Decant contents into a microwaveable dish, cover loosely and cook for 6 minutes until piping hot. Stir well and serve immediately. Do not reheat once cooked. Please note, cooking appliances vary in performance; these are guidelines only.

Brussels Sprouts with Shallots & Bacon

For best results cook from frozen in the oven.

Oven: Remove film and place tray onto a baking tray. Cook in preheated oven at 210°C / Fan 200°C / Gas 7 until piping hot for:

From frozen: 30-35 minutes
From defrosted: 22-25 minutes

Stir before serving.

Microwave: Based on 800 watt. Pierce film and cook until piping hot:

From frozen: 4 - 5 minutes
From defrosted: 3 - 4 minutes

Stir before serving.


Goose Fat Roast Potatoes

For best results, cook from frozen in the oven. Remove film and arrange the potatoes in a single layer on a pre heated tray. Cook in a preheated oven 230°C / Fan 210°C / Gas 8 for:

From frozen: 30-35 minutes
From defrosted: 25 - 30 minutes

Gently turn the potatoes halfway through cooking time to ensure an even crispness. Ensure products is piping hot throughout and stir before serving. This product is not suitable for microwaving Do not reheat once cooked.


Cauliflower Cheese


OVEN: Remove film and place product tray onto a baking tray. Cook in a preheated oven at 200°C / Fan 190°C / Gas 5 for:

From Frozen: 20-25 minutes
From Defrosted: 15-20 minutes until piping hot, stir before serving.

MICROWAVE: Based on 800 watt. Pierce the film and cook for:

From Frozen: 5-6 minutes
From Defrosted: 4-5 minutes until piping hot, stir before serving.


Mosimann's 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.
Ingredients:
 
For allergens, including cereals containing gluten, see ingredients in BOLD CAPITALS.

Pigs in Blankets
Chipolata: Pork (80%), water, rusk (fortified WHEAT flour (with added calcium carbonate, iron, niacin, thiamin), salt), seasoning (salt, fortified WHEAT flour (with added calcium carbonate, iron, niacin, thiamin), dextrose, preservative: sodium SULPHITE, ground spices, flavourings, antioxidant: sodium ascorbate). Filled into beef collagen casings. Bacon: Pork belly (96%), sea salt, sugar, preservatives: potassium nitrate, sodium nitrate.

Dry Cured Smoked Streaky Bacon
Outdoor bred British pork belly (97%), sea salt, preservative: sodium nitrite, antioxidant: ascorbic acid

Festive Fruity Stuffing
Pork sausagemeat (64%) (pork, water, WHEAT flour (contains calcium carbonate, iron, niacin, thiamin), salt, fortified WHEAT flour (contains calcium carbonate, iron, niacin, thiamine), dextrose, preservative: sodium SULPHITE, spices (white pepper, nutmeg), spice extracts, antioxidant: sodium ascorbate.), EGG, bacon (pork belly, water, salt, antioxidant: sodium ascorbate; preservatives: potassium nitrate, sodium nitrite), water, apricot, onion, sultanas, cranberries (sugar, cranberries, sunflower oil), allspice.

Traditional Gravy

Please note: Manufactured on a site that handles milk, gluten, crustaceans, egg, soya, mustard, fish & sesame.

For allergens, including cereals containing gluten, see ingredients in BOLD CAPITALS.


Turkey stock (83%) (water, turkey bones, onion, carrot, tomato puree, garlic, thyme, black peppercorns, bay leaves), onion, white wine (white wine, preservative [potassium METABISULPHITE]), maize starch, brandy (brandy, colour [caramel]), thyme.

Brussels Sprouts with Shallots & Bacon
Brussels Sprouts (75%), Shallots (13%), Smoked Bacon (6%), [Streaky Bacon, Salt, Antioxidant: Sodium Ascorbate, Preservative: Sodium Nitrite], Unsalted Butter (MILK), Salt, Cracked Black Pepper, Thyme.

Goose Fat Roast Potatoes
Potatoes (SULPHITES) (91%), Goose Fat (6%), Rapeseed Oil, Salt, Cracked Black Pepper.

Caramelised Carrots
Carrots (89%), Honey (8%), Salt, Garlic Puree, Unsalted Butter (MILK), Rosemary, Cracked Black Pepper.

Cauliflower Cheese
Cauliflower Florets (49%), Water, Mature Cheddar Cheese (MILK) (6%), Full Cream MILK Powder, Cheese Mix (2%) [Mozzarella Cheese (MILK), Cheddar Cheese (MILK)], Modified Maize Starch, Red Leicester Cheese (MILK) (1%) [Contains: Annatto], Butter (MILK), Salt.

Nutritional Information
 
(Typical per 100g)


Free-range Turkey Crown 1-1.35kg

  • Energy: 419kJ/ 99kcal
  • Fat: 0.6g, of which Saturates: 0.3g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 23.8g
  • Salt: 0.2g


Pigs in Blankets

  • Energy: 1254kJ / 302kcal
  • Fat: 24.7g, of which Saturates: 9g
  • Carbohydrate: 7.3g, of which Sugars: 2.1g
  • Fibre: 2.2g
  • Protein: 12.7g
  • Salt: 1.6g


Dry-cured Smoked Streaky Bacon

  • Energy: 1109 kJ/ 267 kcal
  • Fat: 20.6g, of which Saturates: 7.2g
  • Carbohydrate: 1.6g, of which Sugars: 0.2g
  • Fibre: 1g
  • Protein: 18.3g
  • Salt: 3g


Fruity Festive Stuffing

  • Energy: 847kJ / 203kcal
  • Fat: 11.3g, of which Saturates: 3.6g
  • Carbohydrate: 13.4g, of which Sugars: 8.6g
  • Fibre: 1g
  • Protein: 12.8g
  • Salt: 1.5g


Traditional Turkey Gravy

  • Energy: 351kJ / 84kcal
  • Fat: 3.4g, of which Saturates: 1g
  • Carbohydrate: 1.7g, of which Sugars: 0.7g
  • Fibre: 0.2g
  • Protein: 11.1g
  • Salt: 0.1g


Brussel's Sprouts with Shallots & Bacon

  • Energy: 330kJ / 80kcal
  • Fat: 5g, of which Saturates: 2.8g
  • Carbohydrate: 3.3g, of which Sugars: 2g
  • Fibre: 3.3g
  • Protein: 3.7g
  • Salt: 0.6g


Goose Fat Roast Potatoes

  • Energy: 620kJ / 148kcal
  • Fat: 7.9g, of which Saturates: 2.3g
  • Carbohydrate: 16.5g, of which Sugars: 0.8g
  • Fibre: 1.9g
  • Protein: 1.8g
  • Salt: 0.3g


Cauliflower Cheese

  • Energy: 376kJ / 89kcal
  • Fat: 5.4g, of which Saturates: 3.3g
  • Carbohydrate: 5.1g, of which Sugars: 3.3g
  • Fibre: 0g
  • Protein: 5.3g
  • Salt: 0.5g


Caramelised Carrots

  • Energy: 287kJ / 68kcal
  • Fat: 0.6g, of which Saturates: 0.3g
  • Carbohydrate: 13.7g, of which Sugars: 13.2g
  • Fibre: 2.7g
  • Protein: 0.6g
  • Salt: 0.9g


Mosimann's Christmas Pudding

  • Energy: 1282kJ / 305kcal
  • Fat: 10.1g, of which Saturates: 1.2g
  • Carbohydrate: 46.9g, of which Sugars: 40g
  • Fibre: 2.8g
  • Protein: 2.8g
  • Salt: 0.4g

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