Large British Slow-cooked Turkey Crown Christmas Box

Slow-cooked Christmas dinner for eight

  • Premium Christmas dinner for eight
  • Succulent British turkey crown, slow-cooked for full-flavour
  • Hand-picked sides and dessert, fully-prepared by our Chef
  • Code: D5307
  • Price per kg:
  • Item weight:
  • Servings: 8
Box Contains:
  • British Slow-cooked Bronze Turkey Crown, bone-in, 2.5kg
  • 32 Pigs in Blankets, packs of 8, 315g per pack
  • 2 packs Traditional Poultry Gravy, 500g per pack
  • 2 Pork, Sage & Onion Stuffing, 450g each
  • 2 packs Braised Red Cabbage with Port, 300g per pack
  • 2 packs Buttered Brussels Sprouts with Pancetta & Black Pepper, 300g per pack
  • 2 packs Honey Roast Parsnips, 300g per pack
  • 4 packs Roast Potatoes with Beef Dripping, 300g per pack
  • Luxury Christmas Pudding, 907g
 
£140.00

Treat the family to a classic Christmas dinner with our British Slow-cooked Bronze Turkey Crown and all the trimmings, fully prepared and ready to heat - from tender Brussels sprouts to crisp roast potatoes and more, not forgetting the all-important Pigs in Blankets and richly flavoured, handmade gravy. Finish off your meal with our traditional Luxury Christmas Pudding.

Cooking Instructions:
 
British Slow-cooked Bronze Turkey Crown
Cooking guidelines from defrosted: remove all packaging.

Check the bird to ensure it is fully defrosted prior to cooking.

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

Allow the bird to come to room temperature prior to cooking.

Preheat your oven to fan 160ºC / gas 4. Place the turkey breast skin side up into a large roasting tin, drizzle with olive oil and season with salt and pepper.

Cook the turkey in the centre of the preheated oven for 15 minutes. Reduce the temperature to 180ºC / fan 160ºC / gas 4 and continue to cook for a further 7 -9 minutes per 450g (lb)

Check the bird occasionally 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 ideally this will happen as the bird is resting. You must then ensure that the meat has maintained a core temperature of 65°C for a minimum of 10 minutes.

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, remove it from the oven and rest for at least 30 minutes, ideally longer then carve into thin slices for serving.

Ensure product is fully cooked & piping hot throughout.
Do not reheat once cooked.
Cooking appliances vary in performance, these are guidelines only.
Braised Red Cabbage with Port
Cooking guidelines from frozen: preheat oven to 210°C / fan 200°C / gas 7. Pierce film lid, place tray onto a baking tray and cook in the centre of the preheated oven for 35-40 minutes.

Allow to stand for 2 minutes, stir before serving.

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

Ensure product is piping hot throughout. Do not reheat once cooked.
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 30-33 minutes. Gently turn the parsnips halfway through cooking time.

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

Due to natural & seasonal variance cooking times and temperatures may require adjustment.
Roast Potatoes with Beef Dripping
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 the potatoes out on the tray. Cook in the centre of the preheated oven for 30-33 minutes. Turn carefully, halfway through cooking time. Season to taste & serve.

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

Cooking appliances vary in performance, these are guidelines only.

Due to natural & seasonal variance cooking times and temperatures may require adjustment.
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.
Pork, Sage & Onion Stuffing
Cooking guidelines: for best results cook from frozen in the oven. Remove 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 frozen: 63-65 minutes
From defrosted: 45-48 minutes
Remove from oven and allow to rest for 5 -10 minutes before serving.

Ensure product is fully cooked & piping hot throughout.
Cooking appliances vary in performance, these are guidelines only.
Luxury Christmas Pudding
Cooking guidelines from defrosted: remove from outer packaging.

Microwave: leave in the plastic basin, pierce film. Place upright in microwave and heat for 3 mins (750W) / 2 mins 30 secs (900W). Allow to stand for 2 minutes. Heat for a further 2 mins 30 secs (750W) / 2 mins (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 necessary. Do not allow to boil dry. Remove the film lid and turn upside down onto a plate.

Ensure product is piping hot throughout.
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.

Braised Red Cabbage with Port
Red cabbage (49.3%), red currant jelly (13.1%) (sugar, glucose syrup, water, redcurrant juice, gelling agent: pectin, acidity regulators: citric acid; sodium citrate, natural colour: elderberry concentrate, sunflower oil), red wine (9.9%) (preservative: potassium METABISULPHITE), butter (7.4%) (MILK, salt), water (6.5%), port (6.5%) (red wine, port, sugar, salt, preservative: SULPHUR DIOXIDE), dried apple (2.6%) (preservative: SULPHUR DIOXIDE), red wine vinegar (2.5%) (preservative: potassium METABISULPHITE), sugar (2%), cinnamon.

Brussels Sprouts with Pancetta & Black Pepper
Brussels sprouts (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).

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

Roast Potatoes with Beef Dripping
Roast potato (95%) (potato (preservative: sodium METABISULPHITE), beef dripping), rosemary butter (5%) (unsalted whey butter (MILK), rosemary, lemon zest, cornflour, black pepper, salt).

Pigs in Blankets
Sausage (62%), (pork (81%), water, WHEAT flour (calcium carbonate, iron, niacin, thiamine), salt, dextrose, preservative: sodium SULPHITES, spice, (white pepper, nutmeg) spice extract, antioxidant: sodium ascorbate).
Bacon (38%) (pork (85%), water, salt, preservative: sodium nitrate, potassium nitrate, antioxidant: sodium ascorbate). Filled into a natural beef casing.

Traditional Poultry 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.

Pork, Sage & Onion Stuffing
Pork sausage meat (65%) (pork (80%), water, rusk (fortified WHEATFLOUR (with added calcium carbonate, iron, niacin, thiamin), salt), seasonings (salt, fortified WHEATFLOUR (with added calcium carbonate, iron, niacin, thiamin), dextrose, preservative: sodium SULPHITE, ground spices (white pepper, nutmeg), flavourings, antioxidant: sodium ascorbate), streaky bacon (10%) (pork belly (87%), water, salt, antioxidant: sodium ascorbate, preservatives: potassium nitrate, sodium nitrite), EGG, diced onions, red onion chutney (red onions, demerara sugar, red wine vinegar (SULPHITES), muscovado sugar, modified tapioca starch, salt, black pepper), breadcrumbs (fortified WHEATFLOUR (with added calcium carbonate, iron, niacin, thiamin), salt, yeast, spice extract, spice), water, sage.

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, 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. Although every care has been taken to remove stones some may remain.

Nutritional Information
 
(Typical per 100g)

British Slow-cooked Bronze Turkey Crown
  • Energy: 639 kJ/152 kcal
  • Fat: 4.64g, of which Saturates: 1.85g
  • Carbohydrate: 0.13g, of which Sugars: 0.21g
  • Fibre: 1.78g
  • Protein: 26.5g
  • Salt: 0.46g

Braised Red Cabbage with Port
  • Energy: 711 kJ/170 kcal
  • Fat: 6.6g, of which Saturates: 4.2g
  • Carbohydrate: 23.8g, of which Sugars: 18.7g
  • Fibre: 5g
  • Protein: 1.3g
  • Salt: 0.3g

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

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

Roast Potatoes with Beef Dripping
  • Energy: 556 kJ/132 kcal
  • Fat: 3.4g, of which Saturates: 2.8g
  • Carbohydrate: 19.9g, of which Sugars: 0.4g
  • Fibre: 3.1g
  • Protein: 3.1g
  • Salt: 0.1g

Pigs in Blankets
  • Energy: 1068 kJ/258 kcal
  • Fat: 20g, of which Saturates: 7g
  • Carbohydrate: 3.7g, of which Sugars: 0g
  • Fibre: 0.2g
  • Protein: 15g
  • Salt: 2.5g

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

Pork, Sage & Onion Stuffing
  • Energy: 1115 kJ/268 kcal
  • Fat: 19.5g, of which Saturates: 7.1g
  • Carbohydrate: 12.1g, of which Sugars: 4.3g
  • Fibre: 2.1g
  • Protein: 11g
  • Salt: 1.2g

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