FROM DEFROSTED:
Defrost your turkey slowly in the fridge, for 7-10 hours per 500g - about 72 hours.
If you don't have room in the fridge, you can use the polystyrene coolbox your turkey arrived in. Put a couple of ice packs in with it, and keep the lid on tight.
Replace the ice packs twice a day. Unwrap your bird, pat it dry with kitchen paper, and allow to come to room temperature for at least 30 minutes.
This helps it to cook evenly. Weigh your bird to calculate the cooking time required.
Preheat your oven to 230°C / Fan 220°C / Gas 8.
Place the turkey 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 the bird moist during cooking.
Cook the turkey 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 7 -9 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 turkey 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 cooking your stuffing separately. A stuffed bird takes longer to cook, which can dry out your turkey.
If you like, you can loosely pack the cavity of the bird with 2-3 peeled and halved onions and a bouquet garni for extra flavour.

FROM FROZEN:
To cook this turkey from frozen, we recommend using a digital meat thermometer - check our website or ask our advisors if you need one.
Weigh your turkey to calculate your cooking time - it needs approximately 18 - 20 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 30 minutes to one hour, 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 170°C / Fan 160°C / Gas 4, and place an oven shelf in the bottom third.
Remove your turkey from the freezer and sit in its packaging for 20 minutes at room temperature.
Unwrap your turkey 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 2 1/2 hours, trying not to open the oven door or let out too much heat.
After this time the turkey should be starting to turn golden.
Carefully take your turkey 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.
Tilt the turkey to pour any cooking juices into the roasting tray, and add about three 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 after a further 45 minutes, and every 15 - 30 minutes after that - if it's close to 74°C, check it sooner.
Remember, all ovens vary! If the turkey 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.
Also check the thickest part of the thigh. When each point reaches 74°C, remove the turkey from the oven, tip out any more juices to make your gravy, cover the turkey loosely with tinfoil and leave to rest in a warm place for 30 minutes to an hour before carving.
Use this time to complete your veg and gravy.
Pour yourself a glass of something tasty, serve up, and enjoy!

Remove outer packaging.
Cook the product in its original tray.
Preheat oven to180°C/Fan 170°C/Gas 4.

From defrosted:
45-50 minutes
From Frozen:
60-65 minutes

Remove from oven and allow to rest for 10 minutes before serving.
This product must be thoroughly cooked prior to consumption.

Defrost thoroughly before cooking in a refrigerator.
Heat 1/2 tbsp oil in a frying pan on a medium heat.
Remove packaging, add rashers to the pan and fry until cooked through, turning halfway.

Cooking guidelines from defrosted:
Remove all packaging.

Oven: Preheat oven to 200°C / 190°C / 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.

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.

For allergens, including cereals containing gluten, see ingredients in BOLD CAPITALS.
May contain nuts, peanuts & sesame seeds.

Pigs in Blankets
Chipolata: Pork (80%), Water, Rusk (Fortified WHEATFLOUR (with added Calcium Carbonate, Iron, Niacin, Thiamin), Salt), Seasoning (Salt, Fortified WHEATFLOUR (with added Calcium Carbonate, Iron, Niacin, Thiamin), Dextrose, Preservative: Sodium SULPHITE, Ground spices, Flavourings, Antioxidant: Sodium ascorbate). Filled into beef collagen sausage casing.
Bacon: Pork Belly (96%), Sea Salt, Sugar, Preservatives: Potassium nitrate, Sodium nitrate.

Smoked Streaky Bacon
Pork Belly, Sea Salt, Preservative: Sodium Nitrite, Antioxidant: Ascorbic Acid.

Pork Sausagemeat
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, Flavourings, Antioxidant: Sodium ascorbate). Filled into natural pork casings.

Mosimann's Christmas Pudding
Vine Fruits (31%) (Currants, Raisins, Sultanas), Candied Citrus Peel (Orange Peel, Lemon Peel, Glucose-Fructose Syrup, Salt, Acidity Regulator: Citric Acid), Vegetable Suet (Palm Oil (RSPO), Sunflower Oil, WHEAT Flour (WHEAT Flour, Calcium Carbonate, Iron, Niacin, Thiamine), Breadcrumbs (WHEAT Flour, Calcium Carbonate, Iron, Niacin, Thiamine), Water, Salt, Yeast), Guinness, Brown Sugar, Diced Apple, Beer, Ginger Crush (Ginger, Sugar, Water), Orange Juice from concentrate, Black Treacle, Armagnac, Prunes, Ground ALMOND, Rum, Madeira, Sherry, Mixed Spice, EGG, Lemon Juice from concentrate, Skimmed MILK Powder, Ground Cinnamon, Salt.

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.

Braised Red Cabbage
Red Cabbage (49%), Water, Demerara Sugar, Bramley Apples, Onions, Redcurrant Jelly, [Glucose Syrup, Redcurrant Juice Concentrate, Gelling Agent (Pectin), Acidity Regulators (Citric acid, Sodium citrates), Elderberry Extract], Rapeseed Oil, Balsamic Vinegar, Salt, Garlic Puree, Ground Cinnamon, Ground Cloves, Ground Nutmeg, Ground Black Pepper.

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


Free-range Bronze Turkey

• Energy: 784 kJ/ 181 kcal
• Fat: 11g, of which Saturates: 3.4g
• Carbohydrate: 0.7g, of which Sugars: 0.1g
• Fibre: 0g
• Protein: 22g
• Salt: 0.2g

Mosimann's Christmas Pudding

• Energy: 1398 kJ/ 344 kcal
• Fat: 11g, of which Saturates: 4.2g
• Carbohydrate: 52g, of which Sugars: 42g
• Fibre: 3.2g
• Protein: 2.9g
• Salt: 0.4g

Pigs in Blankets

• Energy: 1023 kJ/ 246 kcal
• Fat: 17g, of which Saturates: 6.6g
• Carbohydrate: 4.6g, of which Sugars: 0.3g
• Fibre: 0.2g
• Protein: 18.8g
• Salt: 2.5g

Smoked Streaky Bacon

• Energy: 1128 kJ/ 271 kcal
• Fat: 20.2g, of which Saturates: 7.6g
• Carbohydrate: 2.9g, of which Sugars: 0.1g
• Fibre: 0g
• Protein: 19.4g
• Salt: 3.66g

Pork Sausagemeat

• Energy: 1336 kJ/ 322 kcal
• Fat: 27.4g, of which Saturates: 10.1g
• Carbohydrate: 5.7g, of which Sugars: 0.3g
• Fibre: 0.3g
• Protein: 13.3g
• Salt: 1.75g

Brussels Sprouts with Shallots & Bacon

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

Braised Red Cabbage

• Energy: 360 kJ/85 kcal
• Fat: 1.4g, of which Saturates: 0.1g
• Carbohydrate: 16.6g, of which Sugars: 15.1g
• Fibre: 1.5g
• Protein: 0.8g
• Salt: 0.7g

Goose Fat Roast Potatoes

• Energy: 620 kJ/148 kcal
• 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