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Free Range Turkey Crown Feast for 8

Your complete Christmas dinner for eight

Order today for delivery from early November

  • Large Free-range Turkey
  • Complete with Chef's trimmings and sides
  • Includes a classic Christmas pudding
  • Code: D4846
  • Price per kg:
  • Item weight:
  • Servings: 8
Box Contains:
  • Large Free-range Turkey Crown, bone-in, 1.65kg
  • 24 Pigs in Blankets, packs of 8, 315g per pack
  • 1 Fruity Festive Stuffing, 450g
  • 2 packs Honey Roast Parsnips, 300g per pack
  • 2 packs Brussels Sprouts with Pancetta & Black Pepper, 300g per pack
  • 3 packs Goose Fat Roast Potatoes with Rosemary Butter, 300g per pack
  • 2 packs Buttery Mash, 440g per pack
  • 2 packs Carrot & Parsnip Mash, 400g per pack
  • 2 packs Traditional Poultry Gravy, 500g per pack
  • 1 pack Sourdough Bread Sauce, 250g
  • 1 pack Cranberry & Port Sauce, 250g
  • Luxury Christmas Pudding, 907g
£130.00

Our Large Free-range Turkey Crown is slow grown to enhance the deep, natural flavours. A generous helping of traditional vegetables and sides makes this a complete Christmas dinner for eight people.

 

Cooking Instructions:
 
Large Free-range Turkey Crown
FROM FROZEN: To cook this turkey crown from frozen, we recommend using a digital meat thermometer.

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!

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

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
Cooking guidelines 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.
Fruity Festive Stuffing
Cooking guidelines: 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.

This product must be cooked thoroughly prior to consumption.
Cooking appliances vary in performance these are guidelines only.
Honey Roast Parsnips
Cooking guidelines from frozen: preheat oven with a tray inside to 210°C / fan 200°C / gas 7. Remove film.

Lightly oil the preheated tray and carefully spread out the parsnips on the tray.

Cook in the centre of the preheated oven for 25-26 minutes. Gently turn the parsnips halfway through cooking time.

Ensure product is fully cooked and piping hot throughout before serving.
Do not reheat once cooked.
Cooking appliances vary in performance, these are guidelines only.
This product is not suitable for microwaving.
Brussels Sprouts with Pancetta & Black Pepper
Cooking guidelines from frozen: preheat oven to 210°C / fan 200°C / gas 7. Remove film.

Place tray onto a baking tray and cook in the centre of the preheated oven for 30-32 minutes.

Ensure product is piping hot throughout and stir before serving.
Do not reheat once cooked.
Cooking appliances vary in performance, these are guidelines only.
Goose Fat Roast Potatoes with Rosemary Butter
Cooking guidelines from frozen: preheat oven with a tray inside to 210°C / fan 200°C / gas 7. Remove film.

Carefully place the potatoes onto the preheated tray in a single layer and cook in the centre of the oven for 30-35 minutes.

Gently turn the potatoes halfway through cooking time to ensure an even crispness.

Ensure product is piping hot throughout before serving.
Do not reheat once cooked.
Cooking appliances vary in performance; these are guidelines only.
This product is not suitable for microwaving.
Buttery Mashed Potato
Cooking guidelines (based on 800W):
Pierce the film lid several times and cook for 5 minutes.
Carefully stir product, replace film lid and cook for a further 3 minutes from frozen or 2 minutes from defrost.

Ensure product is piping hot throughout before serving. Do not reheat once cooked.

Cooking appliances vary in performance, these are guidelines only.
Carrot & Parsnip Mash
Cooking guidelines from defrosted:
Microwave (based on 750W):
Remove outer sleeve and pierce film lid.
Cook for 3 minutes and stir thoroughly, leave to stand for 1 minute and serve.

Oven: remove outer sleeve and pierce film lid.
Place the container onto a baking tray in the centre of a pre-heated oven 190°C / gas 5 for 20-25 minutes. Stir and serve.

Ensure product is piping hot throughout before serving. Do not reheat once cooked.

Cooking appliances vary in performance, these are guidelines only.
Traditional Poultry 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): decant contents into a microwaveable dish, cover loosely and cook for 6 minutes. Stir well and serve immediately.

Ensure product is piping hot throughout before serving.
Do not reheat once cooked.
Cooking appliances vary in performance, these are guidelines only.
Sourdough Bread Sauce
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, on a medium setting. Decant contents into a microwaveable dish, cover loosely and cook for 3 minutes 30 seconds until piping hot. Stir well and serve immediately.

Cooking appliances vary in performance; these are guidelines only.
Do not reheat once cooked.
Cranberry & Port Sauce
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, on a medium setting. Decant contents into a microwaveable dish, cover loosely and cook for 2 minutes 30 seconds until piping hot. Stir well and serve immediately.

Cooking appliances vary in performance; these are guidelines only.
Do not reheat once cooked.
Luxury Christmas Pudding
Heating guidelines: defrost thoroughly before heating. For best results, heat in the microwave. Remove outer packaging.

Microwave: leave in plastic basin, pierce film. Place upright in microwave and heat for 3 minutes (750W) / 2 minutes 30 seconds (900W).

Allow to stand for 2 minutes.

Heat for a further 2 minutes 30 seconds (750W) / 2 minutes (900W).

Allow to stand for 2 minutes before serving.

Steam: leave in plastic basin with film lid on. Place in a steamer over boiling water, or alternatively, use a large saucepan with a trivet or an upturned heat-resistant saucer.

Place the basin on the trivet / saucer and add boiling water to come 1/3 of the way up the basin.

Steam with film lid on for 2 hours 30 minutes, topping up with boiling water as a necessary. Do not allow to boil dry.

Remove the film lid and turn upside down onto a plate.

Allow to stand for 2 minutes then sprinkle with glitter before serving.

Ensure product is piping hot throughout before serving.
Do not reheat once cooked.
Cooking appliances vary in performance, these are guidelines only.
Ingredients:
 
Allergen advice: 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. Streaky bacon: pork belly (87%), water, salt, antioxidant: sodium ascorbate; preservatives: potassium nitrate, sodium nitrite.

Fruity Festive 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.

Honey Roast Parsnips
parsnip (91.5%) (preservative: sodium metabiSULPHITE), honey, garlic puree, butter (MILK, salt), rosemary, sea salt, black pepper.

Brussels Sprouts with Pancetta & Black Pepper
brussel sprout (86.7%), smoked pancetta (8.7%) (pork belly, salt, natural flavourings, antioxidant: sodium ascorbate, preservative: sodium nitrite), black pepper butter (4.6%) (unsalted whey butter (MILK), garlic, onion, cornflour, black pepper, salt).

Goose Fat Roast Potatoes with Rosemary Butter
roast potato (95.2%) (potato (preservative: sodium metabiSULPHITE), goose fat), rosemary butter (4.8%) (unsalted whey butter (MILK), rosemary, lemon zest, cornflour, black pepper, salt).

Buttery Mashed Potato
Potatoes (70%), single cream (MILK), butter pellet (salted butter (MILK), ground black pepper), salt, ground nutmeg.

Carrot & Parsnip Mash
Carrot (59%), parsnip (39%), butter (MILK), salt.

Traditional Chicken Gravy
Chicken stock (81%) (spring water, chicken bones, onion, carrot, tomato puree, garlic, thyme, black peppercorns, bay leaves), roasted chicken bone infusion (16%), redcurrant jelly (redcurrant juice, sugar, pectin, sodium citrate), cornflour, chicken. May contain celery, gluten, crustaceans, egg, fish, milk, mustard, sesame seeds. soya & sulphites.

Sourdough Bread Sauce
MILK, onion, sourdough crumbs (14%) (WHEAT flour fortified (WHEAT flour, calcium carbonate, iron, niacin, thiamine)), butter (MILK), whipping cream (MILK), cloves, black peppercorns, salt, ground nutmeg, bay leaves. May also contain celery, egg, fish, mustard, soya & sulphites.

Cranberry & Port Sauce
Cranberries (37%), sugar, bramley apple, port (port, preservative [SULPHUR DIOXIDE]), orange juice (concentrate), granny smith apple, orange zest. May also contain celery, gluten, egg, fish, milk, mustard & soya.

Luxury Christmas Pudding
Vine fruits (39%) (sultanas, raisins, vostizza currants, chilean flame raisins), blonde glace cherries (9%) (cherries, glucose-fructose syrup, acidity regulator (citric acid)), soft dark brown sugar, vegetable suet (palm oil, rice flour, rapeseed oil), cognac (4%), fortified WHEAT flour (WHEAT flour, calcium carbonate, iron, niacin, thiamin), brandy-soaked glace cherries (cherries, glucose-fructose syrup, brandy, colour (anthocyanins), acidity regulator (citric acid)), pecan NUTS, sweetened dried cranberries (sugar, cranberries, sunflower oil), port, rum, stout (BARLEY), golden syrup sauce (invert sugar syrup, cornflour), brandy, ALMONDS, free-range EGG, candied mixed peel (orange peel, glucose-fructose syrup, lemon peel, sugar, acidity regulator (citric acid)), amontillado sherry, humectant (glycerine), mixed peel (orange peel, lemon peel), molasses, single cream (MILK), mixed spice, colours (titanium dioxide, iron oxide), salt, yeast, emulsifiers (mono- and diglycerides of fatty acids, mono- and diacetyltartaric acid esters of mono- and diglycerides of fatty acids), WHEAT protein, vinegar, rapeseed oil, palm oil, flour treatment agent (ascorbic acid), palm fat.

Nutritional Information
 
(Typical per 100g)

Large Free-range Turkey Crown
  • Energy: 419 kJ/99 kcal
  • 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: 1254 kJ/302 kcal
  • Fat: 24.7g, of which Saturates: 9g
  • Carbohydrate: 7.3g, of which Sugars: 2.1g
  • Fibre: 2.2g
  • Protein: 12.7g
  • Salt: 1.6g

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

Honey Roast Parsnips
  • Energy: 573 kJ/136 kcal
  • Fat: 1.9g, of which Saturates: 0.3g
  • Carbohydrate: 25g, of which Sugars: 10.1g
  • Fibre: 6.1g
  • Protein: 1.7g
  • Salt: 0.2g

Brussels Sprouts with Pancetta & Black Pepper
  • Energy: 393 kJ/94 kcal
  • Fat: 5.5g, of which Saturates: 3.2g
  • Carbohydrate: 5.3g, of which Sugars: 2.8g
  • Fibre: 4.5g
  • Protein: 3.7g
  • Salt: 0.3g

Goose Fat Roast Potatoes with Rosemary Butter
  • Energy: 551 kJ/132 kcal
  • Fat: 6.3g, of which Saturates: 3.1g
  • Carbohydrate: 15.6g, of which Sugars: 2.7g
  • Fibre: 1.9g
  • Protein: 2.2g
  • Salt: 0.1g

Buttery Mashed Potato
  • Energy: 577 kJ/142 kcal
  • Fat: 9.4g, of which Saturates: 6.4g
  • Carbohydrate: 11g, of which Sugars: 1.6g
  • Fibre: 2.1g
  • Protein: 1.7g
  • Salt: 0.85g

Carrot & Parsnip Mash
  • Energy: 224 kJ/53 kcal
  • Fat: 0.6g, of which Saturates: 0.4g
  • Carbohydrate: 8.6g, of which Sugars: 4.4g
  • Fibre: 4.8g
  • Protein: 1g
  • Salt: 0.3g

Traditional Poultry Gravy
  • Energy: 229 kJ/54 kcal
  • Fat: 0.4g, of which Saturates: 0.3g
  • Carbohydrate: 3g, of which Sugars: 1.9g
  • Fibre: 0.6g
  • Protein: 9.6g
  • Salt: 0.82g

Sourdough Bread Sauce
  • Energy: 540 kJ/129 kcal
  • Fat: 7.1g, of which Saturates: 4.7g
  • Carbohydrate: 12.2g, of which Sugars: 4.3g
  • Fibre: 0.6g
  • Protein: 4.1g
  • Salt: 0.52g

Cranberry & Port Sauce
  • Energy: 698 kJ/165 kcal
  • Fat: 0.1g, of which Saturates: 0g
  • Carbohydrate: 37.3g, of which Sugars: 37.3g
  • Fibre: 2.1g
  • Protein: 0.5g
  • Salt: 0g

Luxury Christmas Pudding
  • Energy: 1472 kJ/349 kcal
  • Fat: 7.6g, of which Saturates: 3.1g
  • Carbohydrate: 63g, of which Sugars: 44g
  • Fibre: 5.1g
  • Protein: 3.4g
  • Salt: 0.1g

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